Only made a couple of these in my ‘career’ and while the two iterations I made turned out nicely, they were more like porters made with lager yeast than true schwarz.
Trying to shoot for more malty, german type with more restrained roast.
Thoughts on this recipe:
1.051 SG
23 IBUs
24 SRM
12 gal
12# Pils
7# Dark Munich
1#2oz Caramunich
1# Midnight Wheat
.875oz Magnum 60 min
1oz Mittlefruh 10 min
1oz Mittlefruh 0 min
WL830
Opinions?
Looks good to me. Mine is very similar to that but I use a smaller percentage of dark munich (around 23% I think). I use carafa special malt but midnight wheat might provide less roast and be more suitable.
That is one of the styles that can benefit from the late mash addition of roast.
aye - I could add all the MW just prior to sparging.
goschman - I could split the munich between dark and light.
Not a bad idea. I think that you just want to avoid too much malt character. I am no authority on the topic so that’s just my impression. After glancing at the guidelines, it say pils or munich for base malt so there is probably some room for personal taste.
I’m in the same boat as you. I think of Schwarz as the “Black IPA” equivalent of a Pils, with a bit less hop character and just a splash of roast (if any). The maltier ones I’ve had leave me wondering if it’s trying to be a dunkel or a schwarzbier. I prefer the crisper, Pils-malt based ones, but that’s just my tastes.
That’s my take. I want to do one this winter. It will be Best Pils with Carafa, hopped to somewhere between Helles and Pilsner.
I might give it a shot using Avangard Pils and some brewer’s caramel that I have an overabundance of.
I prefer some Munich malt flavor in there. Not as much as dunkel for sure, but I’ve always interpreted my favorite commercial Schwartz to be a it more rich than mere black helles/pils