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Schwarzbier#45
Schwarzbier (Black Beer) • Extract • 5 gal
Mike's Best Schwarbier, the old #45.
August 25, 2003 am 08:36am
5.0/5.0 1 rating
Ingredients (Extract, 5 gal)
- .344 lbs
American Black Patent
American Black Patent
Provides color and sharp flavor in stouts and porters.
- 7 lbs
Dark Liquid; Alexanders
Dark Liquid; Alexanders
Colored using roasted malt to give a rich mocha flavor and aroma bringing individuality to mild, porter, and stout brews.
- 1 oz
Perle - 6.5 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
- 1 oz
Saaz - 3.7 AA% pellets; boiled 30 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 1 tsp
Gypsum - (omitted from calculations)
Gypsum
-
Wyeast 2206 Bavarian Lager
Wyeast 2206 Bavarian Lager
Used by many German breweries to produce rich, full-bodied, malty beers. Good choice for Bocks and Dopplebocks.
Notes
Add Grains to 1.5 G water and raise to 68C (over 30 Min), Rinse with .5 G 70C water, add extract and bring to boil. Add hops after 10 Min boil, add flavor hops at 30 Min, and Irish Moss at last 15 Min. Chill wort and add to 3 G cool water, rack off cold trub in 1 Hr, then oxigenate well. Pitch (grown up 1Pt) yeast and let fermentation start at room temp, then reduce temp and ferment at 48F for 2 wks, raise temp to 70F for 2 days, then lager at 35F for 2-3 Wks. Bring up to room temp and add 1 C dextrose and bottle, let condtion for 2-3 Wks at room temp and then store bottled beer at 40F.
Style (BJCP)
Category: 4 - Dark Lager
Subcategory: C - Schwarzbier (Black Beer)
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.049 | 1.046 - 1.052 |  |
| Terminal Gravity: | 1.013 | 1.010 - 1.016 | |
| Color: | 23.7 SRM | 17 - 30 | |
| Alcohol: | 4.7% ABV | 4.4% - 5.4% | |
| Bitterness: | 35.4 IBU | 22 - 32 | |
Discussion
So good and so easy
2008-04-26 5:41pm
I have made this style many times and with many recipes (all-extract to all-grain), and this one is so easy, that it is a favorite of mine. Mikey
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