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Holiday Chocolate Schwarzbier
Schwarzbier (Black Beer) • All Grain • 5.5 gal
This brew is as sweet as a delicious chocolate ice cream soda. Much of the sweetness is due to the debittering process of the chocolate and black patent malts described below. My next batch will include slightly more dry hopping.
March 17, 2002 am 06:50am
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Ingredients (All Grain, 5.5 gal)
- 7.5 lbs
German 2-row Pils
German 2-row Pils
- 2.0 lbs
English Brown Malt
English Brown Malt
Imparts a dry, biscuit flavor. Used in nut brown ales, porters and some Belgian ales.
- 0.5 lbs
Belgian Caramunich
Belgian Caramunich
Caramel, full flavor, copper color. For Belgian ales, German smoked and bocks.
- 0.25 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 0.38 lbs
American Black Patent
American Black Patent
Provides color and sharp flavor in stouts and porters.
- 0.5 lbs
Dextrine Malt
Dextrine Malt
In light-colored beers to give additional body. Adds richness without color.
- 0.25 lbs
Malto Dextrin
Malto Dextrin
Adds body and mouthfeel. For all extract beers. Does not ferment.
- 0.75 oz
Tettnanger - 5.6 AA% pellets; boiled 90 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 0.5 oz
Hallertauer Hersbrucker - 2.9 AA% whole; boiled 35 min
Hallertauer Hersbrucker
Mild to strong. 'Noble'.
- 0.5 oz
Hallertauer Hersbrucker - 2.9 AA% whole; boiled 15 min
Hallertauer Hersbrucker
Mild to strong. 'Noble'.
- 0.75 oz
Saaz - 4.1 AA% pellets; boiled 1 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 0.5 oz
Saaz - 4.1 AA% whole; added dry to secondary fermenter
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 0.5 oz
Hallertauer Hersbrucker - 2.9 AA% whole; added dry to secondary fermenter
Hallertauer Hersbrucker
Mild to strong. 'Noble'.
- 1 tsp
Irish moss - (omitted from calculations)
Irish moss
- 1/4 tsp
Wyeast Nutrient - (omitted from calculations)
Wyeast Nutrient
-
Wyeast 1764-PC ROGUE Pacman
Wyeast 1764-PC ROGUE Pacman
A versatile yeast strain from one of Oregon’s leading craft breweries. Pacman is alcohol tolerant, flocculent, attenuates well and will produce beers with little to no diacetyl. Very mild fruit complements a dry, mineral finish making this a fairly neutral strain. Pacman’s flavor profile and performance makes it a great choice for use in many different beer styles.
Notes
Infusion Mash with 1st rest for 30 mins @ 122 deg and sacharrification rest for 60 min @ 150deg. Sparge with 4.5 gal 170 deg water or until mash gravity drops to 1.012. Add Irish moss and nutrient @ last 15 min of a 90 min boil. Primary and secondary fermentations at 53 deg in glass. Lager @ 35 deg for at least 3 weeks or more. Prime at bottling time with 1.25 cups extra light DME. Chocolate and Black Patent malts finely ground and cold mashed in 1 1/2 Qts. cold water for 20 hrs.with occasional stirring, strained to remove most particles, then added for last 10 min. of boil.All hops added to the kettle in muslin bags to reduce trub.
Style (BJCP)
Category: 4 - Dark Lager
Subcategory: C - Schwarzbier (Black Beer)
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.050 | 1.046 - 1.052 |  |
| Terminal Gravity: | 1.014 | 1.010 - 1.016 | |
| Color: | 25.7 SRM | 17 - 30 | |
| Alcohol: | 4.8% ABV | 4.4% - 5.4% | |
| Bitterness: | 26.3 IBU | 22 - 32 | |
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