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Bach's Schwarzbier
Schwarzbier (Black Beer) • All Grain • 5.5 gal
Based on Midwest Brewer's Schwarzbier Water Treatment: - .5 tsp baking soda - 1 tsp kosher salt - Denver (South Platte) water
December 30, 2009 pm 02:54pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5.5 gal)
- 4.5 lbs
German Vienna
German Vienna
Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
- 4.5 lbs
German Light Munich
German Light Munich
For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer.
- .5 lbs
De-Bittered Black Malt (Mout Roost 1400); Dingemans
De-Bittered Black Malt (Mout Roost 1400); Dingemans
Using an exclusive evaporative process, Dingemans De-Bittered Black Malt will contribute the same color characteristics as Black malt with a less astringent flavor.
- .5 lbs
Weyermann CaraMunich® III; Weyermann
Weyermann CaraMunich® III; Weyermann
Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales.
- 1 lbs
German Dark Munich
German Dark Munich
Enhances body and aroma. Stout, schwarzbier, brown ale, dark and amber ales.
- .75 oz
Centennial - 7.8 AA% pellets; boiled 60 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- .25 tsp
Irish Moss - 10 minute boil (omitted from calculations)
Irish Moss
A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.
- .5 tsp
Wyeast Nutrient - 10 minute boil (omitted from calculations)
Wyeast Nutrient
Although wort is a good growth medium for yeast, additional Wyeast Nutrient will reduce lag time, improve yeast viability and provide consistent attenuation rates. Low assimilable nitrogen concentrations (FAN) of grape must or wort have long been known as a cause of sluggish or stuck fermentations. Wyeast yeast nutrient, a blend of vitamin B's, minerals, inorganic nitrogen (DAP), organic nitrogen (amino acids), zinc, phosphates and other trace elements will benefit yeast growth and carbohydrate uptake for a more rapid, complete fermentation. Use 1/4 tsp per pint for beer propagation, 1 tsp per 5 gallons for wine or beer fermentation or 1.5 oz per 10 barrels for beer fermentation.
- 1 tbsp
5.2 pH Stabilizer - HLT and Mash Tun (omitted from calculations)
5.2 pH Stabilizer
Five Star 5.2 pH Stabilizer. A proprietary blend of food-grade phosphate buffers that locks in your mash and kettle water at a pH of 5.2, regardless of the starting pH. It also reduces scaling and mineral deposits on brewing equipment. 1 pound. Use at the rate of 1 tablespoon per 5 gallons of water.
-
White Labs WLP830 German Lager
White Labs WLP830 German Lager
This yeast is one of the most widely used lager yeasts in the world. Very malty and clean, great for all German lagers, pilsner, oktoberfest, and marzen.
Notes
1 teaspoon kosher salt to mash 3.75 gal mash volume Mash Schedule 122° F for 15 minutes 153° F for 60 minutes 170° F for 10 minutes Fement at 45-55 °F Diacetyl rest at 58 °F Lager at 35-45 °F
Style (BJCP)
Category: 4 - Dark Lager
Subcategory: C - Schwarzbier (Black Beer)
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.054 | 1.046 - 1.052 |  |
| Terminal Gravity: | 1.014 | 1.010 - 1.016 | |
| Color: | 23.1 SRM | 17 - 30 | |
| Alcohol: | 5.2% ABV | 4.4% - 5.4% | |
| Bitterness: | 27.0 IBU | 22 - 32 | |
Discussion
Brew to Bottle Summary
2010-01-29 1:39pm
12/31/2009 Brewed, SP 1.054 1/25/2010 Transferred to secondary, SG 1.016 Lagering away at 40F. 5/13/2010 Bottled with 5 oz Amber DME, starting beer temp 40 deg F, ending beer temp (in bottles) 50 deg F, 5 gallons. SG 1.015.
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