[2brew559]

So what you gentlemen think?
My 1st attempt at a Schwartz... Lol

Am I hot, cold  or more  like get outa here with this jack!

Thinking maybe Belgian caravienne for the Crystal.. Good stuff..


Method: All Grain
Style: Schwarzbier   
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)   
Boil Size: 7.3 gallons
Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 80% (brew house)   
Source: 2brew559
Original Gravity: 1.050
Final Gravity: 1.011
ABV (standard): 5.09%
IBU (tinseth): 27.88
 SRM (morey): 20.96
Mash temp: 152F @ 1.55qts
Yeast: wlp830 lager ferment at: ? And how???
Never made lager
Yeast pitch rate: pro lager 1.75

Fermentables
Amount   Fermentable   PPG   °.                L            Bill %
6 lb   German - Pilsner   38                   1.6L           64.2%
2.25 lb   German - Dark Munich   36   10L           24.1%
0.5 lb   German - CaraMunich II   34   46L   5.3%
0.6 lb   Patagonia Black Pearl Malt28  340L     6.4%
9.35 lb   Total       
    
Hops
Amount   Variety   Type   AA   Use   Time   IBU
0.4 oz   Magnum    Pellet   13.7   Boil   60 min   21.17
1 oz        Saaz   Pellet   3.5   Boil          15 min     6.71
Hops Summary
Amount   Variety   Type   AA
0.4 oz   Magnum   Pellet   13.7
1 oz   Saaz   Pellet   3.5

Mash Guidelines
Amount   Description   Type   Temp   Time
3.62 gal   Mash in   Infusion   152 F   60 min
4.85 gal   Mash out   Sparge   168 F   0 min
Starting Mash Thickness: 1.55   qt/lb

[The Beerery]

I am interested why you chose to target 27ibu tinseth? Its not a knock at all, but I find that quite intriguing.

[blatz]

I'm not familiar with the Patagonia malt - is that dehusked? 

I have a nice Schwartz on tap at the moment - generally same ball park with the malt bill, but with less black malt, and of the dehusked variety.  A bit less IBUs.  I use tinseth across all my beers, but I'd be interested to hear why Bryan prefers one of the other formulae. 

I also added the black malt just prior to beginning the sparge, but that apparently is a controversial (read: wrong) way of doing things.

[The Beerery]

Actually I don't use any of the American ones. I use BSAG, or utilization. BSAG says that an IBU is 1 mg/l isomerized alpha acid in the post boil wort. So bitterness = (utilization * AA% * hop weight) / final wort volume.

But the target of 27ibu's from OP, could have just been blind luck. But its pretty close to what I would target using tinseth off of BSAG for this beer.

[Iliff Ave]

I hear Patagonia is good stuff however I just use carafa III special to keep it German although my recipe is by no means authentic or traditional at all. My grain bill is pretty similar to yours except I can get away with less black malt because it has a higher L rating. I think mine is about 3-4% carafa...

[2brew559]

I am interested why you chose to target 27ibu tinseth? Its not a knock at all, but I find that quite intriguing.

I look at the BUGU ratios style targets and target that.  So far its worked nicely....I might add

So if its 58 I go 59 etc...depends on factors too.. As I learn more the malts I am learning to adjust the ratios to coordinate with the grist.....maybe I'm wrong???

I'm still.learning so I'd love to find out how you guys do it

[2brew559]

I hear Patagonia is good stuff however I just use carafa III special to keep it German although my recipe is by no means authentic or traditional at all. My grain bill is pretty similar to yours except I can get away with less black malt because it has a higher L rating. I think mine is about 3-4% carafa...

Patagonia Negra has a cleaner taste ..its like a perfectly brewed expresso coffee smooth as silk....Carafa is good too..
In the hot tea I made previously with the Patagonia. It was really good, smooth nutty, chocolaty coffeeish..   Somentime later out of curiosity...I chewed on some carafa and Patagonia  both are great...But too me  my palate... The Patagonia was the better tasting too me.. Says alot when you chew on roasted malts...

Also....
This guy, vistor  at the  brew shop 20 yrs of brewing  ...said yea he prefers the Patagonia as well " Awesome tasting Dehusked Malt"

I concur!

[2brew559]

I'm not familiar with the Patagonia malt - is that dehusked? 

I have a nice Schwartz on tap at the moment - generally same ball park with the malt bill, but with less black malt, and of the dehusked variety.  A bit less IBUs.  I use tinseth across all my beers, but I'd be interested to hear why Bryan prefers one of the other formulae. 

I also added the black malt just prior to beginning the sparge, but that apparently is a controversial (read: wrong) way of doing things.

Blatz, the Malt is debittered and Dehusked.....very smooth stuff!
I just used it recently in my Porter and Milk Stout...

Tasted the Wort before booking..wow and the aromas...
Was like willy Wonkas chocalte with expresso coffee aromas!

[2brew559]

Actually I don't use any of the American ones. I use BSAG, or utilization. BSAG says that an IBU is 1 mg/l isomerized alpha acid in the post boil wort. So bitterness = (utilization * AA% * hop weight) / final wort volume.

But the target of 27ibu's from OP, could have just been blind luck. But its pretty close to what I would target using tinseth off of BSAG for this beer.

See I just learned something new...
And since you brought the BSAG..Now you gotta teach me..lol

Sent from my Nexus 6 using Tapatalk

[Iliff Ave]

I hear Patagonia is good stuff however I just use carafa III special to keep it German although my recipe is by no means authentic or traditional at all. My grain bill is pretty similar to yours except I can get away with less black malt because it has a higher L rating. I think mine is about 3-4% carafa...

Patagonia Negra has a cleaner taste ..its like a perfectly brewed expresso coffee smooth as silk....Carafa is good too..
In the hot tea I made previously with the Patagonia. It was really good, smooth nutty, chocolaty coffeeish..   Somentime later out of curiosity...I chewed on some carafa and Patagonia  both are great...But too me  my palate... The Patagonia was the better tasting too me.. Says alot when you chew on roasted malts...

Also....
This guy, vistor  at the  brew shop 20 yrs of brewing  ...said yea he prefers the Patagonia as well " Awesome tasting Dehusked Malt"

I concur!

Sounds great. I just wonder what the difference in the final product is when using 6% vs half as much as something darker. When all is equal it could very well be much smoother but what happens when there is twice as much? Just a thought...I don't have any experience with that kind of stuff...

[The Beerery]

Actually I don't use any of the American ones. I use BSAG, or utilization. BSAG says that an IBU is 1 mg/l isomerized alpha acid in the post boil wort. So bitterness = (utilization * AA% * hop weight) / final wort volume.

But the target of 27ibu's from OP, could have just been blind luck. But its pretty close to what I would target using tinseth off of BSAG for this beer.

See I just learned something new...
And since you brought the BSAG..Now you gotta teach me..lol

Sent from my Nexus 6 using Tapatalk

I just did  The formula is there. The hard part is the utilization factor, which ranges from 25-30%, depending on beer pH, and other things.

[2brew559]

I hear Patagonia is good stuff however I just use carafa III special to keep it German although my recipe is by no means authentic or traditional at all. My grain bill is pretty similar to yours except I can get away with less black malt because it has a higher L rating. I think mine is about 3-4% carafa...

Patagonia Negra has a cleaner taste ..its like a perfectly brewed expresso coffee smooth as silk....Carafa is good too..
In the hot tea I made previously with the Patagonia. It was really good, smooth nutty, chocolaty coffeeish..   Somentime later out of curiosity...I chewed on some carafa and Patagonia  both are great...But too me  my palate... The Patagonia was the better tasting too me.. Says alot when you chew on roasted malts...

Also....
This guy, vistor  at the  brew shop 20 yrs of brewing  ...said yea he prefers the Patagonia as well " Awesome tasting Dehusked Malt"

I concur!

Sounds great. I just wonder what the difference in the final product is when using 6% vs half as much as something darker. When all is equal it could very well be much smoother but what happens when there is twice as much? Just a thought...I don't have any experience with that kind of stuff...

I think  I understand what you'd saying..
So instead of using Patagonia Negra @ 6%
Use Umm Carafa II @ 3 %.

I was conflicted with same scenario making the recipe and go with darker Carafa or Patagonia at double. %.. well I'm adventurous... Lol   but like I was saying the Patagonia. Is some real deal stuff..its my new dark sexy lady..lol.

Sounds like a good test ...hmm..maybe I brew 2 versions Carafa 2 at 3% and keep the 6%

Also..maybe..possibily.... In my brain I'm thinking...that if something taste a certain way..then if you increase or double does it change the flavor. Or just the intensity....and to what degree...??

Ok you brew it..lol


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[2brew559]

Actually I don't use any of the American ones. I use BSAG, or utilization. BSAG says that an IBU is 1 mg/l isomerized alpha acid in the post boil wort. So bitterness = (utilization * AA% * hop weight) / final wort volume.

But the target of 27ibu's from OP, could have just been blind luck. But its pretty close to what I would target using tinseth off of BSAG for this beer.

See I just learned something new...
And since you brought the BSAG..Now you gotta teach me..lol

Sent from my Nexus 6 using Tapatalk

I just did  The formula is there. The hard part is the utilization factor, which ranges from 25-30%, depending on beer pH, and other things.

Ok so here's how I got to the IBUs



Sent from my Nexus 6 using Tapatalk

[beersk]

That's funny, my schwarzbier is called "Liquid Schwarz!" named after Spaceballs.

Per the original recipe, I'd drop the caramunich, but otherwise, it looks like it would turn out a good schwarzbier. I'd almost make it a little darker with a little more of that patagonia malt. Maybe closer to a pound? Shoot for 25 SRM.

[2brew559]

That's funny, my schwarzbier is called "Liquid Schwarz!" named after Spaceballs.

Per the original recipe, I'd drop the caramunich, but otherwise, it looks like it would turn out a good schwarzbier. I'd almost make it a little darker with a little more of that patagonia malt. Maybe closer to a pound? Shoot for 25 SRM.

Beersk

So no caramunich (crystal) ..?? 

Trust your advice especially since you n I thought same thing..lol space balls..lol



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