First schwarzbier!

[jkhlt1210]

G'day guys here's some pics of my very first BIAB schwarzbier! I've done five BIAB so far and this is the best beer I've ever tasted ! I'm speechless with how awesome it has turned out after four weeks in the bottle. Will definitely make this again

Oh my god what a beer I want more!

 

[StalkingWilbur]

Looks good, mate!

 

[hairydog]

Looks good,nice carbonation.

I have been a couple of years into BIAB and got the local supplier to do a clone grain recipe for fresh wort he had labelled Cerne Pivo,
czech for black beer,had a mixture of pils,munich, wheat and carafa 3,some super alpha and hallertau hops and stored in the fridge for 4 weeks.
It was a long time until i got it to the mouth but well worth the wait.Good luck to the rabbits tonight.

 

[Weizguy]

recipe?

 

[pajs]

Nice one. It's an interesting style.

 

[kaiserben]

Well done. I'm new to BIAB/all-grain myself and I'm very keen to make a schwarzbier as soon as I figure a few things out.

Could you share the recipe? And include the steps you took during the process? (so a beginner like me can give it a go)

 

[jkhlt1210]

G'day guys more than happy to share recipe and thanks for all comments! The recipe is Black Roesler from beersmith 2 but if you don't have that here it is.....

Grain bill
3kg Pilsner Malt
1.9kg Munich
250g Dark choc malt
140g crystal 50
110g Carafa special II

Mash @ 67c for 75 mins
Mash out @ 75c for 10 mins

Hop bill
50g Hallertau @ 60mins
50g Hallertau @ 15mins

2 packets W34/70 lager yeast

Fermented at 12c
When about 6 points or so from FG raise temp to 18c for diacetyl rest until fermenting is done.
Cold crash for 1 week at 2c
Bottle then left for 2 weeks to carbonate
Then lager in fridge for as long as you can bear it!
Brew is to around 22L final volume.
Almost forgot.... OG. 1050 and FG 1012. I hit both spot on! Enjoy people! Go Souths!

 

[Smokomark]

Manly to win.

 

[jkhlt1210]

Manly to win.

I hope not!

 

[manticle]

They're all manly.

 

[TidalPete]

Those Silvertails are getting a hiding ATM. So sad.

Go Broncos! :super:

Go Cows! :super:

AAMOI I just pitched my latest Smoked Schwarzer a few hours ago.

Those pics & recipe look great jkhlt1210. :chug:

 

[jkhlt1210]

Those Silvertails are getting a hiding ATM. So sad.

Go Broncos! :super:

Go Cows! :super:

AAMOI I just pitched my latest Smoked Schwarzer a few hours ago.

Those pics & recipe look great jkhlt1210. :chug:

Cheers for that! Any chance you can put up your smoked schwarzbier recipe?! Sounds bloody beautiful

 

[TidalPete]

No worries jkhit.
Not the original recipe (this is Mk 2) but constant fiddling with the ingredients will hopefully result in a better beer?
Edit ----- Just realised you BIAB but recipe should be easy enough to translate.

Amt Name Type # %/IBU
3.00 g Mash Water Calcium Chloride (CaCl2) (Mas Water Agent 1 -
3.00 g Mash Water Epsom Salt (MgSO4) (Mash 90.0 Water Agent 2 -
3.40 kg Munich I (Weyermann) (14.0 EBC) Grain 3 72.0 %
0.50 kg Carapils (Weyermann) (4.0 EBC) Grain 4 10.6 %
0.50 kg Peated Malt (Bairds) (7.0 EBC) Grain 5 10.6 %
0.18 kg Roast Barley (Bairds) (1300.0 EBC) Grain 6 3.8 %
0.14 kg Carafa Special TII (Weyermann) (1150.0 E Grain 7 3.0 %
0.05 Items Sodium Metabisulphate (Mash 90.0 mins) Other 8 -
1.00 tsp Table Salt (Boil 90.0 mins) Spice 9 -
5.40 g Sparge Water Epsom Salt (MgSO4) (Boil 90 Water Agent 10 -
4.50 g Sparge Water Calcium Chloride (CaCl2) (B Water Agent 11 -
17.50 g Magnum [15.00 %] - Boil 45.0 min Hop 12 28.3 IBUs
0.50 tsp Koppafloc (Boil 10.0 mins) Fining 13 -
1.00 tsp Yeast Nutrient (Boil 10.0 mins) Other 14 -
40.00 g Tettnang [4.50 %] - Boil 5.0 min Hop 15 4.2 IBUs
40.00 g Tettnang [4.50 %] - Steep/Whirlpool 0.0 Hop 16 0.0 IBUs
1.0 pkg Danish Lager (Wyeast Labs #2042) [125.00 Yeast 17 -
40.00 g Tettnang [4.50 %] - Dry Hop 7.0 Days Hop 18 0.0 IBUs
1.00 tsp Gelatin (Secondary 4.0 days) Fining 19 -


Mash Schedule: Schwarzbiers
Total Grain Weight: 4.72 kg
----------------------------
Name Description Step Temperat Step Time
Mash In Add 14.16 l of water at 37.3 C 35.0 C 0 min
Protien Heat to 54.0 C over 19 min 54.0 C 10 min
Beta Amalyse Heat to 67.0 C over 13 min 67.0 C 30 min
Alpha Amalyse Heat to 72.0 C over 5 min 72.0 C 30 min
Mash Out Heat to 78.0 C over 6 min 78.0 C 10 min

Sparge: Batch sparge with 3 steps (Drain mash tun , 13.91l, 13.91l) of 85.0 C water
Notes:
------
MILL CARAFFA & ROAST BARLEY SEPERATELY.

No Caraffa 1 so subbed with the appropriate amount of Caraffa 2

Runnings --- 3.0 Brix

 

[jkhlt1210]

No worries jkhit.
Not the original recipe (this is Mk 2) but constant fiddling with the ingredients will hopefully result in a better beer?
Edit ----- Just realised you BIAB but recipe should be easy enough to translate.

Amt Name Type # %/IBU
3.00 g Mash Water Calcium Chloride (CaCl2) (Mas Water Agent 1 -
3.00 g Mash Water Epsom Salt (MgSO4) (Mash 90.0 Water Agent 2 -
3.40 kg Munich I (Weyermann) (14.0 EBC) Grain 3 72.0 %
0.50 kg Carapils (Weyermann) (4.0 EBC) Grain 4 10.6 %
0.50 kg Peated Malt (Bairds) (7.0 EBC) Grain 5 10.6 %
0.18 kg Roast Barley (Bairds) (1300.0 EBC) Grain 6 3.8 %
0.14 kg Carafa Special TII (Weyermann) (1150.0 E Grain 7 3.0 %
0.05 Items Sodium Metabisulphate (Mash 90.0 mins) Other 8 -
1.00 tsp Table Salt (Boil 90.0 mins) Spice 9 -
5.40 g Sparge Water Epsom Salt (MgSO4) (Boil 90 Water Agent 10 -
4.50 g Sparge Water Calcium Chloride (CaCl2) (B Water Agent 11 -
17.50 g Magnum [15.00 %] - Boil 45.0 min Hop 12 28.3 IBUs
0.50 tsp Koppafloc (Boil 10.0 mins) Fining 13 -
1.00 tsp Yeast Nutrient (Boil 10.0 mins) Other 14 -
40.00 g Tettnang [4.50 %] - Boil 5.0 min Hop 15 4.2 IBUs
40.00 g Tettnang [4.50 %] - Steep/Whirlpool 0.0 Hop 16 0.0 IBUs
1.0 pkg Danish Lager (Wyeast Labs #2042) [125.00 Yeast 17 -
40.00 g Tettnang [4.50 %] - Dry Hop 7.0 Days Hop 18 0.0 IBUs
1.00 tsp Gelatin (Secondary 4.0 days) Fining 19 -


Mash Schedule: Schwarzbiers
Total Grain Weight: 4.72 kg
----------------------------
Name Description Step Temperat Step Time
Mash In Add 14.16 l of water at 37.3 C 35.0 C 0 min
Protien Heat to 54.0 C over 19 min 54.0 C 10 min
Beta Amalyse Heat to 67.0 C over 13 min 67.0 C 30 min
Alpha Amalyse Heat to 72.0 C over 5 min 72.0 C 30 min
Mash Out Heat to 78.0 C over 6 min 78.0 C 10 min

Sparge: Batch sparge with 3 steps (Drain mash tun , 13.91l, 13.91l) of 85.0 C water
Notes:
------
MILL CARAFFA & ROAST BARLEY SEPERATELY.

No Caraffa 1 so subbed with the appropriate amount of Caraffa 2

Runnings --- 3.0 Brix

Awesome cheers!