Recipedb - Doc's Schwarzbier

[Doc]

Doc's Schwarzbier

Lager - Schwarzbier
All Grain

4 Votes

Brewer's Notes

Technically Schwarzbier is a lager. However due to my lager fridge being completely occupied with kegs, I used US-56.


OG 1.053 FG 1.014
Mash 66.5degC

Malt & Fermentables

%	KG	Fermentable
	5.28 kg	JWM Light Munich
	3 kg	Weyermann Pilsner
	0.38 kg	JWM Caramalt
	0.38 kg	JWM Chocolate Malt
	0.17 kg	JWM Roast Barley
	0.17 kg	Weyermann Carafa Special I

Hops

Time	Grams	Variety	Form	AA
	84 g	Hallertauer Hersbrucker (Pellet, 4.0AA%, 60mins)
	28 g	Hallertauer Mittelfrueh (Pellet, 4.0AA%, 60mins)
	28 g	Hallertauer Mittelfrueh (Pellet, 4.0AA%, 20mins)
	28 g	Hallertauer Mittelfrueh (Pellet, 4.0AA%, 1mins)

Yeast

100 g

DCL Yeast US-05 - American Ale

40L Batch Size

Brew Details

• Original Gravity 1.055 (calc)
• Final Gravity 1.014 (calc)
• Bitterness 32.2 IBU
• Efficiency 75%
• Alcohol 5.33%
• Colour 63 EBC
• Batch Size 40L

Fermentation

• Primary 14 days
• Conditioning 2 days

 

[Doc]

A picture of the resulting beer.
I haven't done side by side comparisons, but from my taste memory it is definitely in line with commercial Schwarzbiers (thing Monteiths Black, Black Mac). Definitely has that little be of sweetness with hints of a Porter without being anywhere near as roasty.



Beers,
Doc

 

[SJW]

Very similar to my Schwarzbeir, I coped a small flaming for having so much Carafa Special II in mine, but it tasted great.
Great style though. Also why do u use Caramalt Doc? I never liked this stuff and got the impression it was a second rate Aussie crystal.


55 Schwarzbier
Schwarzbier (Black Beer)


Type: All Grain
Date: 21/01/2008
Batch Size: 25.00 L

Ingredients

Amount Item Type % or IBU
3200.00 gm Munich II (Weyermann) (16.7 EBC) Grain 54.61 %
2000.00 gm Pale Malt (Barrett Burston) (3.9 EBC) Grain 34.13 %
260.00 gm Chocolate Malt (Thomas Fawcett) (1000.8 EBC) Grain 4.44 %
250.00 gm Carafa Special II (Weyermann) (817.6 EBC) Grain 4.27 %
150.00 gm Caraaroma (Weyermann) (350.7 EBC) Grain 2.56 %
50.00 gm Tettnang [4.10 %] (60 min) Hops 20.1 IBU
40.00 gm Tettnang [4.10 %] (20 min) Hops 9.7 IBU
30.00 gm Saaz [2.50 %] (2 min) Hops 0.6 IBU
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
11.00 gm PH 5.2 Stabilizer (Mash 60.0 min) Misc
1 Pkgs SafLager German Lager (DCL Yeast #S-189) Yeast-Lager


Beer Profile

Est Original Gravity: 1.055 SG
Measured Original Gravity: 1.054 SG
Est Final Gravity: 1.014 SG Measured Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 5.26 % Actual Alcohol by Vol: 5.21 %
Bitterness: 30.5 IBU Calories: 510 cal/l
Est Color: 68.3 EBC Color: Color


Mash Profile

Mash Name: Double Infusion, Medium Body Total Grain Weight: 5860.00 gm
Sparge Water: 15.42 L Grain Temperature: 20.0 C
Sparge Temperature: 75.6 C TunTemperature: 20.0 C
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH

Double Infusion, Medium Body Step Time Name Description Step Temp
20 min Protein Rest Add 7.50 L of water at 62.8 C 53.0 C
60 min Saccrification Add 7.50 L of water at 73.7 C 62.0 C
20 min Saccrification Add 7.50 L of water at 95.0 C 72.0 C

 

[Doc]

Also why do u use Caramalt Doc? I never liked this stuff and got the impression it was a second rate Aussie crystal.

Caramalt was a mid range crystal that I could always rely on getting (think back 4+ years ago) when there weren't a lot of online retailers with a great selection of grains.
I've used a few other crystals, but this is one I really like the flavour profile of.

Doc

 

[Doc]

Here is the updated recipe for my Schwarzbier that won Best of Show at the NSW State Comp in 2008.

Doc's Schwarzbier III

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

13-B European Dark Lager, Schwarzbier

Min OG: 1.044 Max OG: 1.054
Min IBU: 25 Max IBU: 35
Min Clr: 20 Max Clr: 40 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (L): 41.00 Wort Size (L): 41.00
Total Grain (kg): 9.40
Anticipated OG: 1.053 Plato: 13.19
Anticipated SRM: 28.4
Anticipated IBU: 30.7
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes


Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
51.3 4.82 kg. JWM Light Munich Australia 1.038 10
31.9 3.00 kg. JWM Export Pilsner Australia 1.037 2
1.7 0.16 kg. Weyermann Carahell Germany 1.035 13
2.5 0.24 kg. JWM Caramalt Australia 1.036 28
1.8 0.17 kg. Hoepfner Farbmalz Germany 1.035 609
2.7 0.25 kg. JWM Chocolate Malt Australia 1.032 381
1.8 0.17 kg. Weyermann Carafa Special I Germany 1.036 482
4.9 0.46 kg. Weyermann Vienna Germany 1.038 4
1.4 0.13 kg. Bairds Pale Choc UK 1.030 125

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
84.00 g. Hallertau Hersbrucker Plug 3.70 22.7 60 min.
28.00 g. Hallertauer Mittelfruh Plug 2.60 5.3 60 min.
28.00 g. Hallertauer Mittelfruh Plug 2.60 1.8 20 min.
28.00 g. Hallertauer Mittelfruh Plug 2.60 0.9 1 min.


Yeast
-----

DCL Yeast US-56 SafAle US Ale


Mash Schedule
-------------

Mash Type: Single Step


L Water Per kg Grain: 1.01 - Before Additional Infusions

Saccharification Rest Temp : 67 Time: 90
Mash-out Rest Temp : 72 Time: 10
Sparge Temp : 79 Time: 60


All temperature measurements are degrees Celsius.




OG 1.053
FG 1.015

 

[Stuster]

Well, I think that settles the issue of whether US-56 can make a good Schwarzbier.

Complicated grain bill there but it certainly combined well. How long ago was that one made?

 

[floppinab]

Complicated grain bill there but it certainly combined well.

You can say that again, I thought I was OD'ing on spec. varieties recently, 7 different spec. malts + vienna, munich and pils, whoa nelly.

I tried a Gosser Dark recently and although was nice, was very much more like a black pilsner. As you might imagine Doc's is a lot more than that.

 

[BusinessTime]

Here is the updated recipe for my Schwarzbier that won Best of Show at the NSW State Comp in 2008.

Doc's Schwarzbier III

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

13-B European Dark Lager, Schwarzbier

Min OG: 1.044 Max OG: 1.054
Min IBU: 25 Max IBU: 35
Min Clr: 20 Max Clr: 40 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (L): 41.00 Wort Size (L): 41.00
Total Grain (kg): 9.40
Anticipated OG: 1.053 Plato: 13.19
Anticipated SRM: 28.4
Anticipated IBU: 30.7
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes


Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
51.3 4.82 kg. JWM Light Munich Australia 1.038 10
31.9 3.00 kg. JWM Export Pilsner Australia 1.037 2
1.7 0.16 kg. Weyermann Carahell Germany 1.035 13
2.5 0.24 kg. JWM Caramalt Australia 1.036 28
1.8 0.17 kg. Hoepfner Farbmalz Germany 1.035 609
2.7 0.25 kg. JWM Chocolate Malt Australia 1.032 381
1.8 0.17 kg. Weyermann Carafa Special I Germany 1.036 482
4.9 0.46 kg. Weyermann Vienna Germany 1.038 4
1.4 0.13 kg. Bairds Pale Choc UK 1.030 125

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
84.00 g. Hallertau Hersbrucker Plug 3.70 22.7 60 min.
28.00 g. Hallertauer Mittelfruh Plug 2.60 5.3 60 min.
28.00 g. Hallertauer Mittelfruh Plug 2.60 1.8 20 min.
28.00 g. Hallertauer Mittelfruh Plug 2.60 0.9 1 min.


Yeast
-----

DCL Yeast US-56 SafAle US Ale


Mash Schedule
-------------

Mash Type: Single Step


L Water Per kg Grain: 1.01 - Before Additional Infusions

Saccharification Rest Temp : 67 Time: 90
Mash-out Rest Temp : 72 Time: 10
Sparge Temp : 79 Time: 60


All temperature measurements are degrees Celsius.




OG 1.053
FG 1.015

Doc what temp did you ferment the US-56 at ?


Cheers,
Dave

 

[mikem108]

Thanks for posting that

 

[schooey]

1.8 0.17 kg. Hoepfner Farbmalz Germany 1.035 609

Where do you source this from, Doc?

 

[TidalPete]

Where do you source this from, Doc?

Or what would be a good subsitute (If any?)

TP :beer:

 

[Doc]

Well, I think that settles the issue of whether US-56 can make a good Schwarzbier.

Complicated grain bill there but it certainly combined well. How long ago was that one made?

It is about 2-4 weeks old.

Doc what temp did you ferment the US-56 at ?

Hey Dave,
I went low. About 17degC.

Thanks for posting that

My pleasure.

Where do you source this from, Doc?

Gerard when he was distributing as Northern Districts Brewing.

 

[Doc]

Or what would be a good subsitute (If any?)

TP :beer:

I'd imagine a combo of Roast Barley and something like Carafa I or CaraAroma, or even maybe just some Carafa III ????

I'm wishing I had more of it left over now

Doc

 

[SJW]

This is my next one, its the Jamil recipe, approx.
Hops are just what I have around.

Schwarzbier
Schwarzbier (Black Beer)


Type: All Grain
Date: 23/08/2008
Batch Size: 27.00 L
Brewer: Stephen Wright
Boil Size: 33.09 L Asst Brewer:
Boil Time: 75 min Equipment: Keg - Lager
Taste Rating(out of 50): 0.0 Brewhouse Efficiency: 75.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
3500.00 gm Munich I (Weyermann) (14.0 EBC) Grain 56.00 %
2000.00 gm Premium Pilsner (Weyermann) (2.2 EBC) Grain 32.00 %
250.00 gm Caraaroma (Weyermann) (350.7 EBC) Grain 4.00 %
250.00 gm Chocolate Malt (Thomas Fawcett) (1000.8 EBC) Grain 4.00 %
125.00 gm Carafa Special II (Weyermann) (817.6 EBC) Grain 2.00 %
125.00 gm Roasted Barley (Thomas Fawcett) (1199.7 EBC) Grain 2.00 %
25.00 gm Super Alpha [12.00 %] (60 min) Hops 26.9 IBU
30.00 gm Saaz [4.00 %] (20 min) Hops 6.5 IBU
30.00 gm Saaz [4.00 %] (2 min) Hops 0.9 IBU
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
11.00 gm PH 5.2 Stabilizer (Mash 60.0 min) Misc
1 Pkgs Bohemian Lager (Wyeast Labs #2124) Yeast-Lager



Beer Profile

Est Original Gravity: 1.054 SG
Measured Original Gravity: 0.000 SG
Est Final Gravity: 1.015 SG Measured Final Gravity: 0.000 SG
Estimated Alcohol by Vol: 5.09 % Actual Alcohol by Vol: 0.00 %
Bitterness: 34.3 IBU Calories: 0 cal/l
Est Color: 69.6 EBC Color: Color


Mash Profile

Mash Name: Single Infusion, Medium Body Total Grain Weight: 6250.00 gm
Sparge Water: 14.35 L Grain Temperature: 20.0 C
Sparge Temperature: 75.6 C TunTemperature: 20.0 C
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH

Single Infusion, Medium Body Step Time Name Description Step Temp
60 min Mash In Add 15.00 L of water at 74.4 C 67.0 C
10 min Mash Out Add 10.00 L of water at 91.6 C 76.0 C

 

[Jazzafish]

Congrats mate!

seems to proove the point on the yeast being a good substitute for a lager strain.

 

[Duff]

Well done DR, seems like a clean out the grain cupboard beer. Or was it the 1.4% Pale Choc which made all the difference? :lol:

 

[Doc]

Well done DR, seems like a clean out the grain cupboard beer. Or was it the 1.4% Pale Choc which made all the difference? :lol:

There was a little of that influence on the latest batch
The Vienna came in as I was low on Munich.
The CaraHell came in because I was low on CaraMalt.

Doc

 

[lagers44]

Great beer Doc !
I made this one as per the database recipe and used WLP 800 slurry from my previous German Pils.
Taking tastings through the brewing process right till carbonation I thought it was too roasty but I've just tapped the keg and it is wonderful and smooth with just a hint of roastyness. The colour isn't black like your pic but more inline with a Munich Dunkel.

Definately adding this to my " Brewing staples " folder.

 

[Wolfman]

After one failed attempt, bloody infection in the cube, I am giving this another crack.

Was going to use American Ale 1272 but after reading some and with a Kolsch going at the moment I have decided to top crop the Kolsch and pitch it into this.

Docs Schwarz
Schwarzbier

Recipe Specs
----------------
Batch Size (L): 27.0
Total Grain (kg): 6.091
Total Hops (g): 70.00
Original Gravity (OG): 1.052 (P): 12.9
Final Gravity (FG): 1.013 (P): 3.3
Alcohol by Volume (ABV): 5.11 %
Colour (SRM): 30.0 (EBC): 59.1
Bitterness (IBU): 28.1 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 60

Grain Bill
----------------
3.413 kg Munich I (56.03%)
1.939 kg Pilsner (31.83%)
0.246 kg Caramalt (4.04%)
0.246 kg Chocolate (4.04%)
0.110 kg Carafa III malt (1.81%)
0.110 kg Roasted Barley (1.81%)
0.027 kg Wheat Malt, Dark (0.44%)

Hop Bill
----------------
20.0 g Perle Pellet (7.5% Alpha) @ 60 Minutes (Boil) (0.7 g/L)
25.0 g Hersbrucker Pellet (4% Alpha) @ 20 Minutes (Boil) (0.9 g/L)
25.0 g Hersbrucker Pellet (4% Alpha) @ 1 Minutes (Boil) (0.9 g/L)

Misc Bill
----------------
1.0 g PH 5.2 @ 60 Minutes (Mash)
2.0 g Calcium Chloride @ 60 Minutes (Boil)
3.0 g Gypsum (Calcium Sulfate) @ 60 Minutes (Boil)
0.5 g Irish moss @ 10 Minutes

Single step Infusion at 66C for 60 Minutes.
Fermented at 15.5C with Wyeast 2565 - Klsch


Recipe Generated with BrewMate


On a recent trip up to the goldy drank a box of Monteiths Black. Was truly a great beer. Not after a clone just the same style.

I proberly should have mashed lower, was going to use 1272 though, but still I am hoping for a clean and crisp finishing beer.

See how it pans out.