Schwartzbier recipe advice

Brewing Processes
1

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.

2

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.

3

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.

4

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:

Enjoy the experience!  Cheers.

5

I agree with the Sinamar. My understanding is that it was invented for schwarzbier.

6

3 different dark malts? Seems overly complicated.

7

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.

8

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.

9

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.

10

Any updates?

11

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.