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Author Topic: Schwartzbier recipe advice  (Read 444 times)

Offline trapae

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Schwartzbier recipe advice
« on: December 13, 2022, 02:17:16 pm »
Going to be tackling a Schwartzbier in a couple weeks. After looking at a bunch of recipes, this is what I’ve come up with. Just wondering for those who have experience with this type of beer, any suggestions? Not sure if 9.5% dark malt is too much and it will be too roasty ? Thanks

Pilsner -70.4%
Dark Munich– 20.1%
Carafa 1 - 7.1%
Carafa 3 - 2.4%

IBU=29 with early magnum and late hallertauer m.
OG=1.048
SRM=26
White labs 830

Using RO water with a balance profile something like Ca=50, Mg=10, Na=16, Cl=70, SO4=70 and shooting for 5.5 pH in the mash


Thanks.
I am a great believer in luck, and I find the harder I work, the more I have of it.

Offline hopfenundmalz

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Re: Schwartzbier recipe advice
« Reply #1 on: December 13, 2022, 02:21:54 pm »
I had a couple in Liepzig in October. Very little roast, surprised at the chocolate flavors. Your on the right track mashing at a higher pH. I've not brewed one yet.
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Offline HopDen

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Re: Schwartzbier recipe advice
« Reply #2 on: December 13, 2022, 02:32:51 pm »
Going to be tackling a Schwartzbier in a couple weeks. After looking at a bunch of recipes, this is what I’ve come up with. Just wondering for those who have experience with this type of beer, any suggestions? Not sure if 9.5% dark malt is too much and it will be too roasty ? Thanks

Pilsner -70.4%
Dark Munich– 20.1%
Carafa 1 - 7.1%
Carafa 3 - 2.4%

IBU=29 with early magnum and late hallertauer m.
OG=1.048
SRM=26
White labs 830

Using RO water with a balance profile something like Ca=50, Mg=10, Na=16, Cl=70, SO4=70 and shooting for 5.5 pH in the mash


Thanks.

I like your direction but if I may suggest some midnight wheat in tandem with the carafa 1- 50/50. I believe it will add some nice smoothness.
This is just my opinion w/o plugging anything into software but possibly use more CL2/SO4 for a more maltier profile.
 
« Last Edit: December 13, 2022, 02:45:58 pm by HopDen »

Offline ynotbrusum

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Re: Schwartzbier recipe advice
« Reply #3 on: December 13, 2022, 03:01:03 pm »
I've made it a few ways and if you are looking for a light roast presence with just a little chocolate, midnight wheat and Carafa II, combined with a few ounces of chocolate malt will produce a dark, but pils like flavor.  I would sub out the dark Munich for light Munich, too. 

But for my money, adding some Sinamar to a straight up Pils is the way to go.

Others have found interesting results in head to head comparisons:

https://brulosophy.com/2022/09/26/exbeeriment-sinamar-vs-carafa-ii-in-a-schwarzbier/

Enjoy the experience!  Cheers.
Hodge Garage Brewing: "Brew with a glad heart!"

Offline denny

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Re: Schwartzbier recipe advice
« Reply #4 on: December 13, 2022, 03:19:31 pm »
I've made it a few ways and if you are looking for a light roast presence with just a little chocolate, midnight wheat and Carafa II, combined with a few ounces of chocolate malt will produce a dark, but pils like flavor.  I would sub out the dark Munich for light Munich, too. 

But for my money, adding some Sinamar to a straight up Pils is the way to go.

Others have found interesting results in head to head comparisons:

https://brulosophy.com/2022/09/26/exbeeriment-sinamar-vs-carafa-ii-in-a-schwarzbier/

Enjoy the experience!  Cheers.

I agree with the Sinamar. My understanding is that it was invented for schwarzbier.
Life begins at 60.....1.060, that is!

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Offline denny

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Re: Schwartzbier recipe advice
« Reply #5 on: December 13, 2022, 03:20:40 pm »
Going to be tackling a Schwartzbier in a couple weeks. After looking at a bunch of recipes, this is what I’ve come up with. Just wondering for those who have experience with this type of beer, any suggestions? Not sure if 9.5% dark malt is too much and it will be too roasty ? Thanks

Pilsner -70.4%
Dark Munich– 20.1%
Carafa 1 - 7.1%
Carafa 3 - 2.4%

IBU=29 with early magnum and late hallertauer m.
OG=1.048
SRM=26
White labs 830

Using RO water with a balance profile something like Ca=50, Mg=10, Na=16, Cl=70, SO4=70 and shooting for 5.5 pH in the mash


Thanks.

I like your direction but if I may suggest some midnight wheat in tandem with the carafa 1- 50/50. I believe it will add some nice smoothness.
This is just my opinion w/o plugging anything into software but possibly use more CL2/SO4 for a more maltier profile.

3 different dark malts? Seems overly complicated.
Life begins at 60.....1.060, that is!

www.dennybrew.com

The best, sharpest, funniest, weirdest and most knowledgable minds in home brewing contribute on the AHA forum. - Alewyfe

"The whole problem with the world is that fools and fanatics are always so certain of themselves, and wiser people so full of doubts." - Bertrand Russell

Offline hopfenundmalz

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Re: Schwartzbier recipe advice
« Reply #6 on: December 13, 2022, 04:48:03 pm »
I've made it a few ways and if you are looking for a light roast presence with just a little chocolate, midnight wheat and Carafa II, combined with a few ounces of chocolate malt will produce a dark, but pils like flavor.  I would sub out the dark Munich for light Munich, too. 

But for my money, adding some Sinamar to a straight up Pils is the way to go.

Others have found interesting results in head to head comparisons:

https://brulosophy.com/2022/09/26/exbeeriment-sinamar-vs-carafa-ii-in-a-schwarzbier/

Enjoy the experience!  Cheers.

I agree with the Sinamar. My understanding is that it was invented for schwarzbier.
When we toured Weyermann a few years back, they said it was developed as a coloring agent used in food. IIRC the guide said the business was purchased and moved to Bamberg. They have a logo that is a chinmey sweep, as everything gets dark. Sinimar is made from Carafa II IIRC, but under controlled processes.
Jeff Rankert
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BJCP National
Ann Arbor Brewers Guild
Home-brewing, not just a hobby, it is a lifestyle!

Offline Iliff Ave

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Re: Schwartzbier recipe advice
« Reply #7 on: December 14, 2022, 08:20:29 am »
Carafa is the perfect choice but there is too much of it. Go with enough Carafa Special (dehusked) III to get the color dark enough. Roast is not the goal.
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Offline trapae

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Re: Schwartzbier recipe advice
« Reply #8 on: December 16, 2022, 07:00:56 am »
Thanks everybody, I think I will change to Carafa II 3.5% and midnight wheat 3.5%.  I’ll get back to y’all with results.
I am a great believer in luck, and I find the harder I work, the more I have of it.

Offline Drewch

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Re: Schwartzbier recipe advice
« Reply #9 on: January 23, 2023, 06:10:08 am »
Thanks everybody, I think I will change to Carafa II 3.5% and midnight wheat 3.5%.  I’ll get back to y’all with results.

Any updates?
The Other Drew

Home fermentations since 2019.

Offline trapae

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Re: Schwartzbier recipe advice
« Reply #10 on: January 23, 2023, 08:55:18 am »
OK kegged it yesterday.  The taste from the fermenter was very good. Light and crisp and easy drinking. Tiny bit of dark roast flavor. Kind of just how I wanted it. Seems like it will be an easy drinker. I’ll report back when I tap it.
I am a great believer in luck, and I find the harder I work, the more I have of it.