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Schwartz and all
Schwarzbier (Black Beer) • Partial Mash • 21 L
A recipe to clean out my cupboard of excess hops and a few grains...
November 30, 2006 am 02:43am
0.0/5.0 0 ratings
Ingredients (Partial Mash, 21 L)
- 1.080 kg
German 2-row Pils
German 2-row Pils
- 0.2 kg
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 0.4 kg
Toasted Pale Malt
Toasted Pale Malt
Imparts nutty flavor and aroma. Use in IPAs and Scottish ales.
- 0.3 kg
English Chocolate Malt
English Chocolate Malt
Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt.
- 1.85 kg
Dry Light Extract
Dry Light Extract
White color, mild flavor. Will produce lagers and Pilseners and can also be used to produce darker beers when used in conjunction with colored malts. Made of pale malt.
- 75 g
Hersbrucker - 3.2 AA% whole; boiled 60 min
Hersbrucker
Drier, spicier than Hallertauer. Most important aroma variety in Germany.
- 30 g
Hallertauer Mittelfrüher - 4.1 AA% whole; boiled 15 min
Hallertauer Mittelfrüher
Fine, 'Noble'.
- 30 g
Tettnanger - 3.5 AA% whole; boiled 1 min
Tettnanger
Mild, slightly spicy. 'Noble'.
-
White Labs WLP800 Pilsner Lager
White Labs WLP800 Pilsner Lager
Classic pilsner strain from the premier pilsner producer in the Czech Republic. Somewhat dry with a malty finish, this yeast is best suited for European pilsner production.
Notes
Just using up all the leftover ingredients that I have. Note that the English Chocolate stated is actually Adelaide Maltings medium malt, which is similar to a light chocolate malt...
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: | 26.7 SRM | 17 - 30 | |
| Alcohol: | 5.0% ABV | 4.4% - 5.4% | |
| Bitterness: | 30.4 IBU | 22 - 32 | |
Discussion
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