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Schwarz 1.1
Schwarzbier (Black Beer) • All Grain • 20 L
Schwarz und lecker...
July 31, 2007 pm 07:05pm
0.0/5.0 0 ratings
Ingredients (All Grain, 20 L)
- 1.8 kg
German 2-row Pils
German 2-row Pils
- 2 kg
Munich Malt
Munich Malt
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
- 0.3 kg
Weyermann Carafa® I; Weyermann
Weyermann Carafa® I; Weyermann
Gives deep aroma and color to dark beers, bocks, stout, alt and schwarzbier.
- 0.1 kg
Melanoidin Malt
Melanoidin Malt
Red Ales
- 0.1 kg
English Black Roast
English Black Roast
Adds a heavy roast flavor and dark color.
- 50 g
Hallertau - 3.3 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.
- 25 g
Hallertau - 3.3 AA% whole; boiled 30 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 25 g
Tettnanger - 4.5 AA% whole; boiled 5 min
Tettnanger
Mild, slightly spicy. 'Noble'.
-
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
Notes
English black roast addition is actually roasted wheat (1300EBC).
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: | 24.2 SRM | 17 - 30 | |
| Alcohol: | 4.7% ABV | 4.4% - 5.4% | |
| Bitterness: | 33.1 IBU | 22 - 32 | |
Discussion
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