Style Of The Week 30/8/06 - Schwarzbier

[jayse]

1 Pkgs 833 [Cultured] Yeast-Ale

Hey knackers says ale! :lol:
Off the top of my head I seem to remember the whitelabs 833 being quoted as possibly the erdinger strain, proberly miss quoting here but either way its a lager and I remember making some nice beers with it some years ago myself.

Yeah could proberly be a bit blacker but thats not really here or there.

 

[raven19]

love a good Schwarz, here's mine B)

http://www.aussiehomebrewer.com/forum/inde...showtopic=33573

cheers

Very similar recipe Yard - I think my recipe was a combination of any available recipe (which probably included part of yours). Will make it again, but I really need another fermenting fridge. 4 weeks ferment takes up precious time in the ferment fridge ffs!

Or I should just take over one of Smurto's...

Jayse - 833 was a 'hand me down' from 3G many many months ago.

 

[raven19]

This is the 3rd version of my Schwartzbier, pretty close to Yardy's recipe with slightly different grains. Upped the late hops to 1gm/L on this one too.

Black chocolaty creamy goodness in a glass. If only all lagers were so tasty!


Recipe: 50 Schwarzbier Mk3
Style: Schwarzbier (Black Beer)
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size: 50.00 L
Boil Size: 62.59 L
Estimated OG: 1.041 SG
Estimated Color: 53.6 EBC
Estimated IBU: 29.1 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4.47 kg Pilsner (4.0 EBC) Grain 44.62 %
2.80 kg Munich (15.0 EBC) Grain 27.94 %
1.67 kg Munich (Dark) (25.0 EBC) Grain 16.63 %
0.50 kg Choc Pale (500.0 EBC) Grain 4.99 %
0.30 kg Roast Barley (1400.0 EBC) Grain 2.99 %
0.28 kg Crystal (Heritage) (150.0 EBC) Grain 2.83 %
33.00 gm Magnum [15.60 %] (60 min) Hops 27.2 IBU
50.22 gm Saaz Czech [3.60 %] (5 min) Hops 1.9 IBU
1.0 tsp DAP (Diammonium phosphate) (Boil 15.0 min)Misc
1.0 items Whirlfloc (Boil 15.0 min) Misc
3 Pkgs German Bock Lager (White Labs #WLP833) Yeast-Lager


Mash Schedule: 1 RIMS - Single Infusion temp
Total Grain Weight: 10.02 kg
----------------------------
1 RIMS - Single Infusion temp
Step Time Name Description Step Temp
60 min Mash In Add 30.07 L of water at 71.4 C 66.0 C
10 min Mash Out Heat to 78.0 C over 5 min 78.0 C

 

[jasonharley]

This is the 3rd version of my Schwartzbier, pretty close to Yardy's recipe with slightly different grains. Upped the late hops to 1gm/L on this one too.

Black chocolaty creamy goodness in a glass. If only all lagers were so tasty!


Recipe: 50 Schwarzbier Mk3
Style: Schwarzbier (Black Beer)
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size: 50.00 L
Boil Size: 62.59 L
Estimated OG: 1.041 SG
Estimated Color: 53.6 EBC
Estimated IBU: 29.1 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4.47 kg Pilsner (4.0 EBC) Grain 44.62 %
2.80 kg Munich (15.0 EBC) Grain 27.94 %
1.67 kg Munich (Dark) (25.0 EBC) Grain 16.63 %
0.50 kg Choc Pale (500.0 EBC) Grain 4.99 %
0.30 kg Roast Barley (1400.0 EBC) Grain 2.99 %
0.28 kg Crystal (Heritage) (150.0 EBC) Grain 2.83 %
33.00 gm Magnum [15.60 %] (60 min) Hops 27.2 IBU
50.22 gm Saaz Czech [3.60 %] (5 min) Hops 1.9 IBU
1.0 tsp DAP (Diammonium phosphate) (Boil 15.0 min)Misc
1.0 items Whirlfloc (Boil 15.0 min) Misc
3 Pkgs German Bock Lager (White Labs #WLP833) Yeast-Lager


Mash Schedule: 1 RIMS - Single Infusion temp
Total Grain Weight: 10.02 kg
----------------------------
1 RIMS - Single Infusion temp
Step Time Name Description Step Temp
60 min Mash In Add 30.07 L of water at 71.4 C 66.0 C
10 min Mash Out Heat to 78.0 C over 5 min 78.0 C

View attachment 46040

Holy Cow ... got enough Munich in there ....... surely that must be something between a Schwarz and a Bock ????

 

[raven19]

Holy Cow ... got enough Munich in there ....... surely that must be something between a Schwarz and a Bock ????

Only 40% munich, previous version was 45% munich iirc. Maybe not strictly a schwartz, but tasty nonetheless! Pretty low OG too, so nowhere near a bock (imo).

 

[MashPaddler]

How long should I lager a schwarzbier to get it to its best? There is a local comp here in mid October, interested in people's experiences with this style and if I have sufficient time if I brew this weekend.

 

[MashPaddler]

Short answer from another forum was, just enough time if kegging and counter pressure filling. 2 weeks fermentation, 4 weeks cold conditioning.

 

[Weizguy]

Time to revive this thread.

Just read this poo on the Dang Murphy's website:
Köstritzer Schwarzbier is Germany's No 1 Black Lager beer and is brewed at the famous Köstritzer Brauerei which was established in 1543. This Black Lager (Schwarzbier) is a traditional bottom fermented lager that contains a distinctive fine malty flavour due to the use of refined barley malt. A perfect blend of light freshness and a smooth sweet finish.

Yumm - refined barley malt. WTF?

Anyway, I'm finally brewing mine today

Kostritzer-style Schwarzbier
Brew Type: All Grain Date: 6/08/2014
Style: Schwarzbier (Black Beer) Brewer: Les
Batch Size: 33.00 L
Boil Volume: 40.44 L Boil Time: 90 min
Brewhouse Efficiency: 80.0 % Equipment: Seth - 50 litre Esky and 55 litre keggle
Actual Efficiency: 75

Ingredients Amount Item Type % or IBU
5.08 kg Pilsner (Weyermann) (3.3 EBC) Grain 82.9 %
0.64 kg Munich II (Weyermann) (16.7 EBC) Grain 10.4 %
0.41 kg Carafa Special II (Weyermann) (817.6 EBC) Grain 6.7 %
50.60 gm Hallertauer Mittelfrueh [5.70%] (60 min) Hops 26.1 IBU
24.20 gm Hallertauer [4.00%] (20 min) Hops 3.0 IBU
24.20 gm Hallertauer [4.00%] (15 min) (Aroma Hop-Steep) Hops -
1 Pkgs Bavarian Lager (Wyeast Labs #2206) [Starter 2000 ml] Yeast-Lager

Beer Profile Estimated Original Gravity: 1.047 SG (1.046-1.052 SG) Measured Original Gravity: 1.010 SG
Estimated Final Gravity: 1.011 SG (1.010-1.016 SG) Measured Final Gravity: 1.005 SG
Estimated Color: 40.9 EBC (33.5-88.7 EBC) Color [Color]
Bitterness: 29.1 IBU (22.0-32.0 IBU) Alpha Acid Units: 1.6 AAU
Estimated Alcohol by Volume: 4.6 % (4.4-5.4 %)


Mash Profile Name: Single Infusion, Medium Body Mash Tun Weight: 7.50 kg
Mash Grain Weight: 6.12 kg Mash PH: 5.4 PH
Sparge Water: 23.66 L

Name Description Step Temp Step Time
Mash In Add 15.97 L of water at 77.6 C 67.8 C 60 min
Mash Out Add 8.94 L of water at 92.9 C 75.6 C 10 min

 

[kaiserben]

I made a small (8.5L) BIAB batch of schwarzbier earlier this month that I'm now drinking. Just about everything that could have gone wrong did go wrong, but it tastes amazing (far better than the Koestritzer bottles at Dan Murphy's, which I also love).

37% Pilsner (weyermann)
37% Munich 2
18.5% Caramunich 2
4.5% Carapils
3% Carafa Special 2

Single step infusion at 66C.
75 minute boil.

Hallertauer hops to IBU of ~ 25.

OG = 1.033 (like I said, everything that could have gone wrong did)

No-chilled.

Fermented with WPL810. Temps all over the place (wild temp swings every day from 11-20C) for 14 days. But I suspect the key was that I pitched at 20C, left it for 12 hours to get the yeast going, then chilled in ice bath down to 12C when the wort temps would have been rising due to the ferment. From there temps fluctuated wildly.

FG = 1.008

 

[kaiserben]

I've got another schwarzbier on the go and I'm after some advice about lagering and bottle carbonation.

After a 2-week primary it looks like I'm going to have to put it into secondary vessel and put in a mate's household fridge for about 5-6 weeks (fridge owner going away on holidays).

After that length of time at that low a temperature, will I run into any carbing issues if I simply bulk prime with white sugar (like I do with my other beers). IE will enough yeast still be in suspension to eat the carbing sugar?

Edit: Yeast is WL810

 

[Weizguy]

Unless you filter out the yeast, it will still be hanging around in sufficient numbers to carbonate.

I lagered a Czech pils for that amount od time and it carbed up just fine. Leap of faith perhaps is required?

 

[sponge]

I've had this schwarzbier in the keg for a month now and it's drinking really nicely. Deep amber with hints of coffee and toast with a mellow bitterness. It used up a few leftovers so probably wouldn't add the wheat next time, but it has really helped hold a thick, fluffy head throughout the glass.

40% pils
30% Munich
20% wheat
7% midnight wheat
3% caramunich

2g/L styrians @ FWH

1.050
25IBUs
2042