Schwarzbier

Beer Recipes
1

I’m planning a batch of Schwarzbier as a step up for my WLP885 Zurich Lager yeast for the Baltic Porter to follow. How does this look for the Schwarzbier? It seems to fall in between Jamil’s two recipes in terms of roastiness.  I subbed Blackprinz for the Black Roast Barley since its dehusked, and similarly I like Midnight Wheat for color and head retention without astringency.

50% Munich
40% Pilsen
2.5% C60
2.5% Chocolate
2.5% Blackprinz
2.5% Midnight Wheat
Mash @ 151F

1.5oz Tettnang @ 60 mins 26 IBU
0.5oz Hallertau @ 15 mins 4 IBU
0.5oz Hallertau @ 0 mins

Target 1.052OG
30 IBU
30 SRM

WLP855 Zurich Lager

Thoughts?

Edited to correct my spelling

2

I love the blend of midnight wheat and black Prinz in my schwarzbier as well! I would use those and sub them for the chocolate. I wouldn’t use any other roasted malt other than a carafa special or the midnight or/and Prinz.

3

Looks pretty good.  I use about 4% carafa special III in my Schwarzbier, but I add it at mashout so as to impart the least amount of bitterness.  You still get the color benefit from adding it this way.  I also darken my Schwarzbier with about 1.5% (by weight) of Sinamar.  For some reason, I also really like a little Special B in my Schwarzbier.

4

The only comment I have is that there is no “t” in Scharzbier :slight_smile:

Kai

5

But there is a W…  :stuck_out_tongue:

and to think I studied German for 2 years… Fixed it.

6

Too funny!  ;D

I think it looks like a solid recipe.  I’d go ahead and test it out.

7

I see your schwartzbier is as big as mine!

8

I’ve never tried a scharzbier, but I’ve gotten beer scharz before :slight_smile:

9

I just lol’d…

10

I don’t see the need for C60 or chocolate malt. I like to keep my German-style beer recipes simple.

11

Yes, too funny. I didn’t intend this.

I think crystal in a Schwarzbier is fine. I use it in mine.

Kai

12

Thanks for all the great feedback today, and the laughs too. It seems general consensus is good with the BlackPrinz and Midnight Wheat combo, and the C60 probably sneaks in. The only concern Im seeing is the chocolate malt. I might sub that for pale chocolate instead. It’s still going to be less roasty than the BCS winning recipe from Jamil, but I don’t want a pilsner with food coloring either. We’re only talking 4oz of each in 5gal, so I think I’ll run with it, and see what happens!

I’ll let everyone know how it turns out. I like to see closure on these threads.

13

late to the game, but have you made Jamil’s recipe before?  I have once and it is one of the few recipes of his that I have made that i felt was way off the mark.  It is WAYY too roasty for schwarzbier - I actually told some of my BJCP friends that it was a porter and it was very well received.

Just my $0.02

14

Thanks Blatz,
No I haven’t made it. I usually turn to BCS if I need a starting point for a recipe or style I’m unfamiliar with. I know everyones tastes differ, but I certainly appreciate the insight.  Now I think I may skip the chocolate and just use the debittered malts b/prinz and m/wheat for the first batch.

15

Like I mentioned above, sub the chocolate malt out for the midnight wheat. You’ll be glad you did.

As far as crystal goes, I use cara vienne in mine.

16

Would you use C-60 or Caramunich II or III?

17

I was just thinking the same thing since I have 40L Caramunich to hand. How about;

5lbs Munich
4lbs Pilsen
4oz each of Caramunich, BlackPrinz and Midnight Wheat

Puts me at 1.051 OG, & 25 SRM

Hopping schedule remains untouched.

18

I agree that JZ’s Schwarzbier is a bit too toasty for my taste, though overall the beer has been well received as a porter brewed with lager yeast - kind of a milder Baltic Porter, I would guess.  I think the recipe posted above (as adjusted) would be great.