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Schwarzbier 12
Schwarzbier (Black Beer) • All Grain • 22 L
As you can see I have made a few of these beers. Its one of my favorite styles. The yeast makes this beer nice and clean and balances well with the roasted malts.
June 25, 2003 pm 05:19pm
0.0/5.0 0 ratings
Ingredients (All Grain, 22 L)
- 3.6 kg
German Dark Munich
German Dark Munich
Enhances body and aroma. Stout, schwarzbier, brown ale, dark and amber ales.
- 1.6 kg
German 2-row Pils
German 2-row Pils
- .6 kg
Weyermann CaraMunich® II; Weyermann
Weyermann CaraMunich® II; Weyermann
Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales.
- 0.2 kg
Weyermann Carafa® I; Weyermann
Weyermann Carafa® I; Weyermann
Gives deep aroma and color to dark beers, bocks, stout, alt and schwarzbier.
- 30 g
Perle - 7.0 AA% pellets; boiled 60 min
Perle
Used mainly for its minty bittering and good green hop aromas in all non-pilsener lagersand wheats. Aroma is pleasant and slightly spicy
- 8 g
Hallertauer Mittelfrüher - 3.2 AA% pellets; boiled 20 min
Hallertauer Mittelfrüher
Fine, 'Noble'.
- 8 g
Tettnanger - 5.7 AA% pellets; boiled 20 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 10 g
Spalt Spalter - 4.8 AA% pellets; boiled 1 min
Spalt Spalter
Mild, slightly spicy. 'Noble'.
-
White Labs WLP810 San Fransisco Lager
White Labs WLP810 San Fransisco Lager
This yeast is used to produce the "California Common" style beer. A unique lager strain which has the ability to ferment up to 65 degrees while retaining lager characteristics. Can also be fermented down to 50 degrees for production of marzens, pilsners a
Notes
Single infusion mash at 66c Ferment at 18C (WLP810 is a good yeast at this temp) Lager at 2C for 2 weeks in secondry.
Style (BJCP)
Category: 4 - Dark Lager
Subcategory: C - Schwarzbier (Black Beer)
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.051 | 1.046 - 1.052 |  |
| Terminal Gravity: | 1.013 | 1.010 - 1.016 | |
| Color: | 20.4 SRM | 17 - 30 | |
| Alcohol: | 5.0% ABV | 4.4% - 5.4% | |
| Bitterness: | 30.1 IBU | 22 - 32 | |
Discussion
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