Saturday, November 6, 2010

Schwarzbier, November 6, 2010

"Smell the Beer" in honor of Spinal Tap.
I've wanted to make a Schwarzbier for quite some time.  With the Lager Cave in full effect, how can I not brew everything and anything requiring lower fermentation temperatures?  While I've had a few Black Beers in the past, I was not quite sure where to start in recipe formulation.  My intuition told me I should make a dry stout and simply use a lager yeast instead of ale yeast.  As with several other planning sessions, I used Jamil Zainasheff's recipe as a general guideline from his book, Brewing Classic Styles.  I've found this book and Jamil's style-based podcasts a great starting point when formulating many brewing recipes and would recommend other brewers to do the same. 

BJCP Category 4C. Schwarzbier (Black Beer)
5 Gallons, All Grain, Step Infusion Mash, 90 Minute Boil

8 lbs. Beligan Pilsner
2 lbs. Munich
8 oz. Carafa II
4 oz. Caramunich
4 oz. Chocolate
2 oz. Black Roasted

Protein Rest at 122°F for 10 minutes
(0.9 qts/lb. raised to 135°F)
Saccharification Rest at 149°F for 60 minutes
(0.5 qts/lb. raised to 212°F)
Fly-sparged at 170°F

1.5 oz. Hallertauer 60 min.
1 Whirlfloc tab 22 min.
0.5 oz. Spalt 22 min.
0.7 oz. Hallertauer KO

White Labs WLP830 German Lager Yeast   (100ml Fresh slurry thanks to Kara!)
Currently in ferment at 52°F

OG: 1.052 @ 74°F
FG: 1.013 @ 40°F
ABV: 5.5%

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