|
Need help with a Schwarzbier recipe
I'm looking for some advice on Schwarzbier. I've figured out that the base of my beer will be about 50/50 Pilsen and Munich malts. Whats the right percentage of roasted malts? What kind should I use? Roasted barley, roasted malt, chocolate, very dark crystal? Is any one willing to share a recipe with me? What about 100% Munich as the base malt with a little roast thrown in?
Thanks in advance, Scott |
I used some Carafa 2 to get my colour (Jet Black), but keep it to a minimum! The roasty flavours should be almost non existant in the style.
The 2 row pils & munich ideas sound good, too. The 100% munich sounds too much like bock. Ever had the Kostritzer Schwarz? It tastes like a fuller german pils, with just a hint of roast. Yummy! My 2 cents, Dave Rudge Head Brewer Bushwakker Brewing Co. Ltd. |
I think you're on the right track with the Munich/Pils combo, but I would use 40 M/60 P and add black with an ever so slight addition of chocolate. Good luck! It's a great, yet under appreciated style.
|
Scott,
A large percentage of the German Brewers use a product called Sinamar to "color" their Schwarz Beers. This is produced by Weyermann from fermented black malt and has a lovibond of 3000. Dave Rudge is right on track saying Kostritzer tastes like a fuller Pils. |
What percentage of dark grains should I use? I'm thinking about 2.5% roasted barley(or chocolate) and 2.5% black for color. Does Kostritzer have the same bitterness levels as a Pils? According to what little I've read about Schwarzbiers, the bitterness seems to be a little more subdued than a Pils.
Scott |
Scott,
I would use 5-6 % chocolate in the sparge---Don't mash with your other grains. Hops should be in the area of a Pils. |
...the power of the schwarz...
Hey Scott,
Check out this link. Straight from the horse's mouth, so to say. Wyermann Schwarzbier Recipe I'd avoid that Roast Barley thought like the plague. Even in small amounts you may be able to pick up the classic roast "twang". Schwarzbier ranges in colour from brown (like Kulmbacher Monschof) to black (like the aforementioned Kostritzer). For a good example of Sinamar at work, check out the offering called Isenbeck, from the Warsteiner group. It tastes almost exactly like Warsteiner Premium Verum, just dark black! It's gotta be the extract. Apologies to any German Master brewers who say otherwise... Happy Brewing Dave Rudge Head Brewer Bushwakker Brewing Co. Ltd. |
Use the Schwarz!
All the previous suggestions were good ones and i'd just like to add a note on what wins at the GABF in the Schwarz category. I worked as a brewer in Salt Lake for a couple of years and we consistently won medals at the GABF and World Beer Cup with our porter in the schwarz category. Our ale yeast produced a clean lager like profile, but the recipe was definately porter with aprox 50lbs chocalate in a 17 BBl batch. One year three Salt Lake breweries swept the Schwarz category and i can say that all the beers displayed a strong chocolate/roasted character. I know this is not traditional but just some food for thought.
Big Willey |
schwarzbier option
Try using one of Weyermann's DH Carafa (I,II or III) malts. Removing the husk keeps this malt from being too bitter. The caveat is that any dark malt will contain bitter compounds that can be extracted.
I used DH Carafa III in an alt that I made at one brewery. Half of my additition was made in the mash tun (temp. program mash) and half was made in the lauter. The result was plenty of color and a smooth flavor. That's my $.02. Best of luck to all, Eric Sorensen Since the original post, I have used Sinimar in both a very smooth Schwartzbier (yes, it was just like a black pils) and for color adjustment and such on both a red ale and an Alt. It is a concentrated brewed product (including hops) and so conforms to Beer Purity laws in Germany. Be careful with storage as excess amounts will grow mold and other nasties. :D |
Color without Flavor
I have had good luck in the past using the Carafa dehusked malt as well. Another trick I have employed is to actually grind the Carafa in large kitchen grinder almost to a powder and then adding it directly to the whirlpool after boil. I read about german brewers using this technique in producing traditional Alt biers dark color without the bitterness. It worked nicely for me. Hope this helped.
Steve Altimari Valley Brewing Company |
bitter, not bitter
Hop bitterness is very, very different from grain bitterness (phenol astringency) do use kettle hops, do keep your bitterness from grains low
|
Quote:
good idea! |
Thanks I am not the only one!
Thanks I am not the only one!
Quote:
|
| All times are GMT -5. The time now is 11:18 PM. |
Powered by vBulletin® Version 3.5.8
Copyright ©2000 - 2010, Jelsoft Enterprises Ltd.