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Schwartzenseite Lager
Schwarzbier (Black Beer) • All Grain • 6 gal
Schartzenseite translates literally to "Dark Side"... this is probably incorrect German, but I enjoy it. I have always wanted to do more lagers, and now I live in a house with a basement that is approximately 50 degrees in the winter... Grotchkey!
October 17, 2002 pm 05:18pm
0.0/5.0 0 ratings
Ingredients (All Grain, 6 gal)
- 4 lbs
German 2-row Pils
German 2-row Pils
- 4 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 2 lbs
English Brown Malt
English Brown Malt
Imparts a dry, biscuit flavor. Used in nut brown ales, porters and some Belgian ales.
- 2 lbs
Munich Malt
Munich Malt
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
- .5 lbs
American Black Patent
American Black Patent
Provides color and sharp flavor in stouts and porters.
- 1 lbs
Chocolate Rye Malt
Chocolate Rye Malt
Enhances aroma of dark ales and improves color. For dunkel rye wheat and ale.
- .5 lbs
Rye Flaked
Rye Flaked
Imparts a dry, crisp character. Use in rye beers.
- .875 oz
Ahtanum® - 8.0 AA% whole; boiled 60 min
Ahtanum®
Good for lagers, american ales, Floral. citrus, sharp and piney.
- 1 oz
Hallertau - 3.0 AA% whole; boiled 15 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 1 oz
Hallertau - 3.0 AA% whole; boiled 1 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 1 tbsp
Calcium Carbonate - (omitted from calculations)
Calcium Carbonate
- 1 tbsp
Irish Moss - (omitted from calculations)
Irish Moss
- .5 tsp
Yeast Nutrient - (omitted from calculations)
Yeast Nutrient
-
Wyeast 2124 Bohemian Lager™
Wyeast 2124 Bohemian Lager™
A pilsner yeast from the Weihenstephen. Ferments clean and malty, with rich residual maltiness in full gravity pilsners.
Notes
Infusion Mash Notes: Add Calcium Carbonate to Mash Liquor. Mash at 147F for 60-70Min. Sparge @175F. First wort hop with 1/3 of bittering hops (which are a guess here as far as bitterness and variety). Boil as usual, adding Irish Moss and Yeast nutrient at last 15 minutes. Fermentation Notes: Primary and secondary in glass at 50F. Prime with 1.25 cups DME. Lager for 4-6 weeks as cold as I can get my basement.
Style (BJCP)
Category: 4 - Dark Lager
Subcategory: C - Schwarzbier (Black Beer)
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.054 | 1.046 - 1.052 |  |
| Terminal Gravity: | 1.013 | 1.010 - 1.016 | |
| Color: | 28.8 SRM | 17 - 30 | |
| Alcohol: | 5.4% ABV | 4.4% - 5.4% | |
| Bitterness: | 28.6 IBU | 22 - 32 | |
Discussion
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