Author Topic: Schwarzbier  (Read 483 times)

Offline blatz

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Schwarzbier
« on: September 28, 2015, 03:13:26 PM »
Only made a couple of these in my 'career' and while the two iterations I made turned out nicely, they were more like porters made with lager yeast than true schwarz.

Trying to shoot for more malty, german type with more restrained roast.

Thoughts on this recipe:

1.051 SG
23 IBUs
24 SRM

12 gal

12# Pils
7# Dark Munich
1#2oz Caramunich
1# Midnight Wheat

.875oz Magnum 60 min
1oz Mittlefruh 10 min
1oz Mittlefruh 0 min

WL830

Opinions?
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Offline goschman

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Re: Schwarzbier
« Reply #1 on: September 28, 2015, 04:25:30 PM »
Looks good to me. Mine is very similar to that but I use a smaller percentage of dark munich (around 23% I think). I use carafa special malt but midnight wheat might provide less roast and be more suitable.
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Offline mabrungard

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Re: Schwarzbier
« Reply #2 on: September 28, 2015, 05:01:52 PM »
That is one of the styles that can benefit from the late mash addition of roast.
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Offline blatz

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Re: Schwarzbier
« Reply #3 on: September 28, 2015, 05:18:26 PM »
aye - I could add all the MW just prior to sparging.

goschman - I could split the munich between dark and light. 
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Offline goschman

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Re: Schwarzbier
« Reply #4 on: September 29, 2015, 01:20:53 PM »
aye - I could add all the MW just prior to sparging.

goschman - I could split the munich between dark and light.

Not a bad idea. I think that you just want to avoid too much malt character. I am no authority on the topic so that's just my impression. After glancing at the guidelines, it say pils or munich for base malt so there is probably some room for personal taste.
« Last Edit: September 29, 2015, 01:22:26 PM by goschman »
On Tap/Bottled: Haze for Daze IPA, G Pils, Maibock, Kolsch, Summer Gold       

Fermenting: 
Up Next: Euro Pale, IPA

Offline erockrph

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Re: Schwarzbier
« Reply #5 on: October 01, 2015, 12:44:51 AM »
aye - I could add all the MW just prior to sparging.

goschman - I could split the munich between dark and light.

Not a bad idea. I think that you just want to avoid too much malt character. I am no authority on the topic so that's just my impression. After glancing at the guidelines, it say pils or munich for base malt so there is probably some room for personal taste.
I'm in the same boat as you. I think of Schwarz as the "Black IPA" equivalent of a Pils, with a bit less hop character and just a splash of roast (if any). The maltier ones I've had leave me wondering if it's trying to be a dunkel or a schwarzbier. I prefer the crisper, Pils-malt based ones, but that's just my tastes.
Eric B.

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Offline klickitat jim

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Re: Schwarzbier
« Reply #6 on: October 01, 2015, 12:50:21 AM »
aye - I could add all the MW just prior to sparging.

goschman - I could split the munich between dark and light.

Not a bad idea. I think that you just want to avoid too much malt character. I am no authority on the topic so that's just my impression. After glancing at the guidelines, it say pils or munich for base malt so there is probably some room for personal taste.
I'm in the same boat as you. I think of Schwarz as the "Black IPA" equivalent of a Pils, with a bit less hop character and just a splash of roast (if any). The maltier ones I've had leave me wondering if it's trying to be a dunkel or a schwarzbier. I prefer the crisper, Pils-malt based ones, but that's just my tastes.
That's my take. I want to do one this winter. It will be Best Pils with Carafa, hopped to somewhere between Helles and Pilsner.

Offline erockrph

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Re: Schwarzbier
« Reply #7 on: October 01, 2015, 12:56:51 AM »
aye - I could add all the MW just prior to sparging.

goschman - I could split the munich between dark and light.

Not a bad idea. I think that you just want to avoid too much malt character. I am no authority on the topic so that's just my impression. After glancing at the guidelines, it say pils or munich for base malt so there is probably some room for personal taste.
I'm in the same boat as you. I think of Schwarz as the "Black IPA" equivalent of a Pils, with a bit less hop character and just a splash of roast (if any). The maltier ones I've had leave me wondering if it's trying to be a dunkel or a schwarzbier. I prefer the crisper, Pils-malt based ones, but that's just my tastes.
That's my take. I want to do one this winter. It will be Best Pils with Carafa, hopped to somewhere between Helles and Pilsner.
I might give it a shot using Avangard Pils and some brewer's caramel that I have an overabundance of.
Eric B.

Finally got around to starting a homebrewing blog: The Hop Whisperer

Offline blatz

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Re: Schwarzbier
« Reply #8 on: October 01, 2015, 01:16:52 AM »
I prefer some Munich malt flavor in there.  Not as much as dunkel for sure, but I've always interpreted my favorite commercial Schwartz to be a it more rich than mere black helles/pils
The happiest people don’t necessarily have the best of everything; they just make the best of everything they have.

BJCP National: F0281