All Grain Schwarzbier homebrew recipe. This homebrew recipe uses the following ingredients: Bonlander Munich - US, Maris Otter Pale - UK, Crystal 45L - UK, Pale Chocolate - UK, Carafa II - DE, De-Bittered Black - BE, Magnum Hops, Hallertauer Mittelfrüh Hops, White Labs German Ale/Kölsch WLP029 Homebrew Yeast, Baking Soda - take edge off hard water.
Fermentables
45% - Bonlander Munich - US
8.5
36
10
Mash
45% - Maris Otter Pale - UK
8.5
38
3
Mash
3% - Crystal 45L - UK
0.5
34
45
Mash
3% - Pale Chocolate - UK
0.5
32
200
Mash
3% - Carafa II - DE
0.5
32
412
Steep
3% - De-Bittered Black - BE
0.5
34
500
Steep
Hops
Magnum
1
Pellet
Boil
60 min(s)
12
22.5
Hallertauer Mittelfrüh
1
Pellet
FlameOut
0 min(s)
4.3
0.0
Yeast
White Labs German Ale/Kölsch WLP029
75%
Other Stuff
Baking Soda - take edge off hard water
0.25
tsp
Mash
Mash Steps
Saccharification Rest
Decoction
152
60 min
Mash-Out
Decoction
1750
10 min
Special Instructions
1.https://beerandbrewing.com/make-your-best-schwarzbier/ Base recipe
2.Alternate Ale yeast could be WLP029 or wyeast 2112. Or do a lager yeast as suggested.
gravity is at 1.010. Look of strong black coffee. Dark caramel coloring at the edges. Not quite opaque when held to the light. Taste of toasted caramel, roasty, burnt toast. A hint of vanilla. Just a little astringent but it is warm and flat.
mashed in at 152F. strike water was apx 170-175F. I did add a little cold water to mash to adjust temp. temp held at 152F with only 1 small addition of boiling water at the 20 minute mark. Starch conversion test at 50 min showed completion. Mashed out with 2 gal of 180F water. Vorlauf 2 qts. No problems with mash. Apx 1pm, wort into primary at 83F and left in water bath with ice packs until temp dropped to 67F. Pitched 2 L starter at 6pm. Plan to change ice packs Q8h. Fermenting well at 7am the next morning and water bath temp at 67F still.
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