Schwarzbier – Extract

Statistics

General Info

Second incarnation of Use the Schwarz - full batch this time. My version of New Belgium’s 1554. See my first Use The Schwarz brewblog. The first time it was very well received and I hope to have the same success with this one.

Comments

I didn’t cool the wort as completely as I should have - took quite a bit longer to get it to pitching temperature. Otherwise, the process went well, taking the better part of an early spring evening.

This time, I added a bit of Black Patent to the grain bill in an effort to achieve a darker beer. That worked well. The color topped out at 30 SRM, at the very end of the scale for the style.

It took a while before fermentation began in earnest. After 6 days the brew was still bubbling away happily. Racked to secondary after 8 days (April 3, 2006); racked to corny keg after 6 days (April 9, 2006) and began the process of lagering in the refrigerator.

Force carbonated (April 22, 2006).

Upon initial tasting, it was very good. Subtle hop flavor and aroma, smooth, with a clean finish. Still a bit cloudy, but, all in all, excellent (April 26, 2006).

After nearly three months at a constant 45 degree lager, this beer rocks. It’s mellow, malty, and has a great, balanced flavor with a very pleasant "roastyness." Haven’t had a chance to do a 1554 comparison yet, however (June 22, 2006).

Did a side by side with 1554. Color is a bit darker, but not much. Mine is a bit sweeter in finish, 1554 has a dryer, crisper finish (June 24, 2006).

Extract

Amount Extract % of Grist
6.00 pounds Light 65.9%
6.00 pounds Total Extract Weight 65.9% of grist

Malts and Grains

Amount Malt/Grain %
1.00 pounds American Crystal Malt 40L 11%
1.00 pounds British Chocolate Malt 11%
0.50 pounds British Crystal Malt 5.5%
0.50 pounds Gambrinus Honey Malt 5.5%
0.10 pounds British Black Patent Malt 1.1%
3.10 pounds Total Grain Weight 34.1%

Non-Fermentables

Amount Non-Fermentable Time
1 tsp. Gypsum 60 minutes

Hops

Amount Hop Time AA
1.00 ounces Mount Hood 60 min 3.2%
1.00 ounces Mount Hood 30 min 3.2%
0.75 ounces Hallertauer Mittlefruh 15 min 3.2%
2.75 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Form Amount
Pilsner Lager White Labs Liquid 35 ml

Procedure

  • Steep grains in 1.5 gallons of water at 160 degrees for 30 minutes
  • Sparge grains with .5 gallons of 168 degree water
  • Bring to a boil
  • Add extract
  • Total boil time: 60 minutes
    • Add first round of Mt. Hood hops immediately
    • Add second round of Mt. Hood hops at 30 minutes
    • Add Halletauer hops at 45
  • Cool
  • Pitch yeast when when temperature reaches 70-75 degrees

Fermentation and Aging

Primary:
7 days @ 70° F
Secondary:
7 days @ 65° F
Lager:
14 days @ 45° F

Use the Schwarz

Date Brewed: __________________________________
Brewer/Assistant: __________________________________



Brew Day Data

Boil Time: 60    
O.G.:      
Mash PH:      
Boil PH: