Schwarzbier

[Maxt]

I am about to make a schwarzbier. The recipe calls for 1kg of Munich 11, which I don't have. I do have caramunich 11. A bad idea?

Recipe: Schwarzbier
Brewer: max
Asst Brewer:
Style: Schwarzbier (Black Beer)
TYPE: All Grain


Ingredients:
------------
Amount Item Type % or IBU
3.50 kg Pilsner (Weyermann) (3.3 EBC) Grain 71.4 %
1.00 kg Munich II (Weyermann) (16.7 EBC) Grain 20.4 %
0.15 kg Carafa Special III (Weyermann) (925.9 EBC)Grain 3.1 %
0.15 kg Roasted Barley (Joe White) (1398.7 EBC) Grain 3.1 %
0.10 kg Chocolate Malt (Joe White) (750.6 EBC) Grain 2.0 %

10.00 gm Tettnang [4.50%] (60 min) (First Wort Hops) 4.4 IBU
10.00 gm Hallertauer Mittelfrueh [4.00%] (60 min) (First Wort Hops) 3.9 IBU
40.00 gm Hallertauer Mittelfrueh [4.00%] (60 min) Hops 14.1 IBU
20.00 gm Hallertauer Mittelfrueh [4.00%] (20 min) Hops 4.3 IBU

20.00 gm Hallertauer Mitttelfrueh [4.00%] (1 min) Hops 0.3 IBU
20.00 gm Tettnang [4.50%] (1 min) Hops 0.3 IBU
0.40 tsp Irish Moss (Boil 10.0 min) Misc
1 Pkgs budvar Yeast-Lager

 

[Ray_Mills]

Hi Maxt
I would suggest you look at the last post on this beer last week.
You will see from the suggestions to do 2 things
1. No rosted barley
2. No Chocolate Carafa only

I think your hops are over the top, but thats my suggestions
Go to the posts
http://www.aussiehomebrewer.com/forum/inde...;hl=Schwarzbier
Cheers
Ray

 

[Tony]

I agree with ray

:lol:

cheers

 

[Ducatiboy stu]

Maybe some Choc roast wheat...

Not many know or even use it, but it is very nice.....

 

[Tony]

I saw it somewhere once and thought mmmmmmmmmm that could be good.

chocolate wheat could work.

I would stick to the carafa spec 1 or 11 though.

cheers

 

[Ducatiboy stu]

I recently did an ale with 5% Roast wheat...


Smoother than I thought it would be....nothing like using Roast Barley


Damn loverly out of the ferm....

 

[Aaron]

Chocolate wheat is excellent in a schwarzbier. That is what I used in mine that took out sabsosa last year. The hopping in your recipe looks good. I would definitely drop the roast. I would also lose the Munich as I like a schwarz to be really clean and dry but that is really a personal preference and may not accurately reflect the style. I find Munich can make things a little heavier and chewier.

 

[Tony]

oh yeah.

I used it to replace black malt in a robust porter....... very nice.

its smooth but strong....... i like it.

cheers

 

[Ducatiboy stu]

MMMmmm


I reckon Black Malt would compliment Roast Wheat rather well..The Black malt would add that nice ash flavour wich would compliment th wheat rather well...


Damn

93% BB Ale malt
5% Choc Roast Wheat
1-2% Black malt.

35ish IBU


Who needs Promash...

 

[Maxt]

Is there any trick to roasting your own wheat, or is it just, 'pop it in a hot oven and check regularly'?

 

[neonmeate]

I am about to make a schwarzbier. The recipe calls for 1kg of Munich 11, which I don't have. I do have caramunich 11. A bad idea?

caramunich II and munich II are completely different types of malts. the "cara" bit means that it is a crystal malt. i think a kilo of that would make your beer pretty sticky. sub the munich with a kilo of munich I or vienna or 250g of melanoidin and 750g of pils.

i think the recipe looks good as it is! plenty of flavour. it's more of a stouty schwarzbier but i like that - the "dark pilsener" sort of schwarzbiers are one way to go, but there are also fatter, roastier, hoppier schwarzbiers around, specially in czech republic. perhaps i would replace carafa III with carafa I or II though - a little of carafa III goes a LONNNGGG way

 

[Maxt]

Thanks guys, plenty of food for thought.