Schwartzbrau
Schwarzbier (Black Beer) • Partial Mash • 20 L
Bavarian Schwarzbier Style
May 1, 2005 am 09:12am
Ingredients (Partial Mash, 20 L)
- 2.88 kg
German Dark Munich
German Dark Munich
Enhances body and aroma. Stout, schwarzbier, brown ale, dark and amber ales.
- 1 kg
German 2-row Pils
German 2-row Pils
- 0.21 kg
British Black Patent
British Black Patent
Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.
- 0.42 kg
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- .3 kg
Dry Dark Extract
Dry Dark Extract
Used predominantly in the production of dark beers such as milds, browns, porters, and stouts.
- 36 g
Hallertauer Mittelfrüher - 4.5 AA% pellets; boiled 60 min
Hallertauer Mittelfrüher
Fine, 'Noble'.
-
Wyeast 2278 Czech Pils™
Wyeast 2278 Czech Pils™
Classic pilsner strain from the home of pilsners for a dry, but malty finish. The perfect choice for pilsners and bock beers. Sulfur produced during fermentation dissipates with conditioning.
Style (BJCP)
Category: 4 - Dark Lager
Subcategory: C - Schwarzbier (Black Beer)
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.052 | 1.046 - 1.052 | |
| Terminal Gravity: | 1.013 | 1.010 - 1.016 | |
| Color: | 24.1 SRM | 17 - 30 | |
| Alcohol: | 5.1% ABV | 4.4% - 5.4% | |
| Bitterness: | 27.3 IBU | 22 - 32 |
