Help Support Aussie Homebrewer by donating:

  1. We have implemented the ability to gift someone a Supporting Membership now! When you access the Upgrade page there is now a 'Gift' button. Once you click that you can enter a username to gift an account Upgrade to. Great way to help support this forum plus give some kudos to anyone who has helped you.
    Dismiss Notice

4.6 Chocolate Schwartzbier

Discussion in '4. AMBER & DARK LAGER' started by fungrel, 25/8/17.

 

  1. fungrel

    Moderator Staff Member Moderating

    Joined:
    25/2/15
    Messages:
    673
    Likes Received:
    182
    Gender:
    Male
    Occupation:
    IT Wench
    Location:
    Central Coast
    Posted 25/8/17
    Here is my recipe for a Schwartzbier.

    The beer stands out from the addition of Chocolate Wheat. Huge notes of bitter chocolate and subtle roasted flavours underpin the flavour profile.

    Feedback from a pro brewer's notes at comp indicates that the beer has "fantastic integration between layers of complex malts" so that's good enough for me to keep this recipe on file to brew each year.


    Brew Method: All Grain
    Style Name: Munich Dunkel
    Boil Time: 90 min
    Batch Size: 23 liters (fermentor volume)
    Boil Size: 29.2 liters
    Boil Gravity: 1.041
    Efficiency: 79% (brew house)


    STATS:
    Original Gravity: 1.052
    Final Gravity: 1.012
    ABV (standard): 5.2%
    IBU (tinseth): 26.01
    SRM (morey): 20.81

    FERMENTABLES:
    2.5 kg - German - Munich Light (51.1%)
    1.5 kg - German - Pilsner (30.7%)
    600 g - German - Munich Dark (12.3%)
    120 g - German - Chocolate Wheat (2.5%)
    120 g - German - Carafa II (2.5%)
    50 g - German - Melanoidin (1%)

    HOPS:
    45 g - Tettnanger, Type: Pellet, AA: 4, Use: Boil for 90 min, IBU: 23.06
    10 g - Saaz, Type: Pellet, AA: 4, Use: Whirlpool for 0 min at 99 °C, IBU: 2.96

    MASH GUIDELINES:
    1) Temp: 52 C, Time: 5 min
    2) Temp: 63 C, Time: 30 min
    3) Temp: 72 C, Time: 30 min
    4) Temp: 76 C, Time: 20 min
    Starting Mash Thickness: 2.7 L/kg

    OTHER INGREDIENTS:
    0.5 each - Brewtan B, Time: 1 min, Type: Fining, Use: Boil
    0.5 ml - ALDC, Type: Other, Use: Primary
    5 ml - Biofine Clear, Type: Fining, Use: Kegging

    YEAST:
    Wyeast - Bavarian Lager 2206
    Starter: Yes
    Form: Liquid
    Attenuation (avg): 75%
    Flocculation: Med-High
    Optimum Temp: 7.78 - 14.44 C
    Fermentation Temp: 9 C
    Pitch Rate: 2.0 (M cells / ml / deg P)
    Additional Yeast: 4L Starter

    NOTES:
    Mash water:
    17.5
    Sparge water:
    16.5

    Takes a while to smooth out the roasted flavours (try 6-8 weeks), but when it does it's something to behold.
     
    Glomp and Reedy like this.
Draft saved Draft deleted

Share This Page

Group Builder