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Jamil Zainasheff Schwarzbier
Schwarzbier (Black Beer) • All Grain • 5 gal
based on Jamil Zainasheff's Schwarzbier. Changed his mash to a traditional German triple decoction. and some other changes due to availability of ingredients.
January 19, 2005 pm 01:49pm
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Ingredients (All Grain, 5 gal)
- 5.25 lbs
German Light Munich
German Light Munich
For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer.
- 3 lbs
German 2-row Pils
German 2-row Pils
- 3/16 lbs
Weyermann Carafa® II; Weyermann
Weyermann Carafa® II; Weyermann
Carafa I, II and III also are available de-husked. Adds aroma, color and body.
- 6/16 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 3/16 lbs
Crystal Malt 20°L
Crystal Malt 20°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- 3/16 lbs
Black Roasted Barley
Black Roasted Barley
Unmalted roasted grain, it is the backbone of many stouts. Imparts a sharp acrid flavor characteristic of dry stouts. Gives "dryness" to a stout or porter ,more so than regular Roasted Barley.
- 3/16 lbs
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- 1.75 oz
Hallertau - 3.5 AA% whole; boiled 60 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 3/8 oz
Hallertau - 3.5 AA% whole; boiled 20 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 3/8 oz
Hallertau - 3.5 AA% whole; boiled 3 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
-
White Labs WLP833 German Bock Lager
White Labs WLP833 German Bock Lager
From the alps of southern Bavaria, this yeast produces a beer that is well balanced between malt and hop character. The excellent malt profile makes it well suited for Bocks, Dopplebocks, and Oktoberfest style beers. Very versatile lager yeast, it is so w
Notes
raised mash efficiency to 82% due to triple decoction mash. Triple decoction 20m Strike for 100F, rest 20' glucanase rest 1h slowly (10') heat 40% thick mash to 127F, rest 30'. 1h30m slowly (10') heat to 149F rest 20' 1h55m slowly (5') heat to 160F rest 20' 2h30m slowly (15') bring to boil, boil 20' 2h40m Add back, mix and temp stabilize 10' 2h50m Mash T=127F, rest 10'. Protein rest 3h20m slowly (10') heat 40% thick mash to 149F rest 20' 3h45m slowly (5') heat to 160F rest 20' 4h20m slowly (15') heat to boiling, boil 20' 4h30m Add back, mix and temp stabilize 10' 4h50m Mash T=149F, rest 20' Beta amylase 5h15m slowly (5') heat 40% thin mash to 160F rest 20' 5h50m slowly (15') heat to boiling, boil 20' 6h10m Add back, mix and temp stabilize 20' 6h30m Mash T=167F, rest 20' Alpha amylase Sparge at 170F for total wort volume of 9 gallons. 3 hr boil. Hops last 60 mins.
Style (BJCP)
Category: 4 - Dark Lager
Subcategory: C - Schwarzbier (Black Beer)
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.053 | 1.046 - 1.052 |  |
| Terminal Gravity: | 1.014 | 1.010 - 1.016 | |
| Color: | 24.2 SRM | 17 - 30 | |
| Alcohol: | 5.2% ABV | 4.4% - 5.4% | |
| Bitterness: | 29.4 IBU | 22 - 32 | |
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