Mainly I am wondering what SRM to shoot for beers like a dark lager (schwarzbier) and what I am calling a “black wheat”. I am trying to avoid roasted characteristics and will likely be using midnight wheat or carafa special for darkness.
I normally shoot for 30+ SRM for something like this but would like to back off any dark malts for a smoother character. I realize this is subjective but would something closer to 25 SRM be appropriate? I don’t brew many dark beers so I don’t really have any experience around this SRM level.
I realize I could cold steep the dark grains, add during sparge, use sinamar, etc. but would prefer just a plain old 60 minute single infusion mash
Thanks. So if I am not mistaken, low to mid 20’s will basically be brown correct? I know that traditional schwarzbiers are not really ‘black’ but one I really enjoy is pretty damn dark. I am going for something heavily ‘schwarz’ influenced although not necessarily authentic…
I am really digging Briess Blackprinz Malt over carafa it doesnt give as much roast at higher %.
1-2% Minor color adjustment with little to no flavor impact in lighter colored lagers and ales
2-5% Adds color with subtle, smooth flavor
5-10% Use in larger quantities for color plus mild roasted malty flavor
Maybe I will give blackprinz a shot. I have used Midnight Wheat a few times with good success. Isn’t blackprinz essentially the same as Dehusked Carafa (special) III?
Actually, I think my LHBS only has normal carafa malt so blackprinz might be the way to go for the dark lager and I will use midnight wheat for the dark wheat.
Thanks all. Well it looks like I need to go with something huskless for around 5% and shoot for something over 25 SRM to get it dark enough for what I want.
Either midnight wheat or chocolate wheat are good options. Chocolate wheat is more chocolate than roast and has more of a chocolate flavor than chocolate (barley) malt which has that real ashy taste to it.
According to this, Blackprinz has more roasted flavor than Midnight Wheat:
Subtle, smooth, no bitter, astringent, dry flavors or aftertaste, very delicate clean flavor,mild roasted malty flavor Bitterless black malt that can be used in any recipe calling for debittered black malt. Blackprinz® Malt delivers colors plus more roasted flavor than Midnight Wheat Malt. Good for Black IPAs SRM/Lovibond = 500L Origin: USA
Interesting. I like the idea of chocolate wheat. My recent porter kind of had an ‘ashy’ quality to it and chocolate malt (barley) was the only dark roasted malt in the recipe.
I really like blackprinz and Special B in my schwarzbier, and it’s killer. Something like 8oz blackprinz and 6oz Special B for 6 gallon batch. Should be in the 25SRM range.
yeah, that’s a lot. 1-2% and you will get a hint of roasty flavor. 4.5% is a lot.
to give you some perspective, I used 2oz of dehusked carafa II in a 12gal batch of vienna, and a judge (very good one at that - Master level) picked up on the hint of roast and recommended I not use any roasted grains in the grist.
I tend to pick up on it when its at 1% or more, 2% i definitely get some flavor from it, and above that its clearly noticeable.
The best schwarzbier’s i’ve had often have just a hint of roastiness, just enough to flirt with your senses, but without the acrid notes you’d usually associate with a stout.
Okay thanks for expanding. I agree with a Schwarz just having a hint of roastiness. I confirmed that my LHBS does not carry carafa special anyway so I will be going with midnight wheat or blackprinz.