Schwarzbier Help

[SJW]

Below is Ross's Schwarzbier recipe. As I have never made one of these what is the main feature of this style? I was wondering about the 1.00 tsp Gypsum (Calcium Sulfate) (Mash 90.0 min) and 1.00 tsp Table Salt (Boil 90.0 min).
Looks like it might be worth a crack.


Schwarzbier

Type: All Grain
Date: 11/06/2007
Batch Size: 27.00 L
Boil Size: 35 L
Boil Time: 90 min Equipment: My Equipment
Taste Rating(out of 50): 48.0 Brewhouse Efficiency: 81.00
Taste Notes: Beautiful example of a Schwarzbier. Ist place & Silver medal in QAWBG State Championship 2007

Ingredients

Amount Item Type % or IBU
3.20 kg Munich Malt II (17.7 EBC) Grain 55.36 %
2.00 kg Pilsner (2 Row) Ger (3.9 EBC) Grain 34.60 %
0.24 kg Carafa II (811.6 EBC) Grain 4.15 %
0.24 kg Chocolate Malt (1300.0 EBC) Grain 4.15 %
0.10 kg Caraaroma (256.1 EBC) Grain 1.73 %
75.00 gm Hallertauer Mittelfrueh [3.70 %] (60 min) Hops 25.7 IBU
30.00 gm Hallertauer Mittelfrueh [3.70 %] (20 min) Hops 6.2 IBU
20.00 gm Hallertauer Mittelfrueh [3.70 %] (2 min) Hops 0.6 IBU
1.00 tsp Gypsum (Calcium Sulfate) (Mash 90.0 min) Misc
1.00 tsp Table Salt (Boil 90.0 min) Misc
1.00 tsp Yeast Nutrient (Boil 10.0 min) Misc
1 Pkgs CraftBrewer Swiss Lager (Dried yeast) Yeast-Lager


Single infusion mash 64c . Batch Sparge


Beer Profile

Est Original Gravity: 1.053 SG
Measured Original Gravity: 1.053 SG
Est Final Gravity: 1.014 SG Measured Final Gravity: 1.016 SG
Estimated Alcohol by Vol: 5.07 % Actual Alcohol by Vol: 4.82 %
Bitterness: 32.5 IBU Calories: 503 cal/l
Est Color: 66.1 EBC Color: Color

 

[oldbugman]

Isnt Ross brewing off tank water?

 

[Jye]

Read the BJCP guidelines to learn more about the style. The gypsum and table salt are just water adjustments, have a read of chap 15 of how to brew for some more info.

Over all this is a great beer and so far the only beer to pick up a perfect score in our club mini comps.

And give props to Josh (Ross's son) since he brewed it.

 

[winkle]

Ross's & Josh Schwarzbier :icon_drool2: loverly stuff

 

[Cracka]

Read the BJCP guidelines to learn more about the style. The gypsum and table salt are just water adjustments, have a read of chap 15 of how to brew for some more info.

Over all this is a great beer and so far the only beer to pick up a perfect score in our club mini comps.

And give props to Josh (Ross's son) since he brewed it.

From what I hear, give Josh the props for alot of Ross's business. :lol:

 

[Zizzle]

I cut my AG teeth on Ross's Schwarz recipies (they seem to continually evolve).

Love it.

The version I have has more choc malt. Will have to try this medal winner recipe.