fungrel
Well-Known Member
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.
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.
