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Dark Stuff
Schwarzbier (Black Beer) • All Grain • 5 gal
Great Black Beer...Yummy!
August 3, 2006 pm 03:56pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 4.25 lbs
German 2-row Pils
German 2-row Pils
- 2.75 lbs
German Dark Munich
German Dark Munich
Enhances body and aroma. Stout, schwarzbier, brown ale, dark and amber ales.
- 1.0 lbs
German Dark Crystal
German Dark Crystal
- .25 lbs
Weyermann Carafa® II; Weyermann
Weyermann Carafa® II; Weyermann
Carafa I, II and III also are available de-husked. Adds aroma, color and body.
- 0.25 lbs
Weyermann CaraFoam®; Weyermann
Weyermann CaraFoam®; Weyermann
Pilsner, Lagerbier, alcohol-reduced Beer, Light Beer, Bock Beer
- 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.
- .5 oz
Hallertau - 3.5 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.
- .25 oz
Hallertau - 3.5 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.
-
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
Style (BJCP)
Category: 4 - Dark Lager
Subcategory: C - Schwarzbier (Black Beer)
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.048 | 1.046 - 1.052 |  |
| Terminal Gravity: | 1.012 | 1.010 - 1.016 | |
| Color: | 18.9 SRM | 17 - 30 | |
| Alcohol: | 4.6% ABV | 4.4% - 5.4% | |
| Bitterness: | 30.3 IBU | 22 - 32 | |
Discussion
Calf. Common Yeast?
2006-11-28 9:19pm
I am not sure if it is possible to use this yeast strain and still stay with in the BJCP style guidelines for Schwarzbier. This is the yeast used in Ancor Steam, which has more fruity esters than are wanted in a typical Scharzbier. I'd be interested to know how this turned out and what the authors thoughts were in picking this strain.
Cali Common Yeast Explained
2007-01-05 3:05pm
The great thing about Cali Common yeast is that it produces the distinctive Steam Beer lager character at the lower end of the ale temp range (58-64 F); however, the yeast also produces a very clean fermentation character at the traditional lager fermentation temperature (48-50 F). Although the traditional type of yeast for a Schwarzbier would be a German Lager yeast, I felt like the San Francisco Lager yeast fermented at a typical lager temperature might go well with the clean and slightly roasty character of a Schwarzbier. The beer I brewed with this recipe took first place in the monthly style competition at my homebrew club meeting (Brew Bayou). I wish I would have saved some of my beers for the Dixie Cup competition held in Houston every year, but it was such a damn good beer that I just drank it all until none were left. Cheers.
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