Thuringian Schwarzbier
Thuringian Schwarzbier
(5 gallon/19 L, all-grain)
OG = 1.046 FG = 1.010 IBU = 26 SRM = 22 ABV = 4.8%
De-husked roasted malts like Carafa® III are an ideal solution to darken the color of schwarzbiers as they don’t have any sharp acrid notes as highly kilned malts do. This makes a surprisingly smooth dark lager.
Ingredients
5 lbs. (2.27 kg) German Pilsner malt
4 lbs. (1.8 kg) German Munich II malt (9 °L)
6 oz. (170 g) Weyermann Carafa® III Special malt (525°L)
5 oz. (140 g) Carapils®/Carafoam® malt
6.5 AAU Herkules hops (60 min.) (0.45 oz./13 g at 14.5% alpha acids)
0.7 AAU Perle hops (15 min.) (0.1 oz./2 g at 6.5% alpha acids)
0.5 AAU Saaz hops (5 min.) (0.1 oz./2 g at 4.5% alpha acids)
Lallemand Diamond Lager or Wyeast 2487 (Hella Bock Lager) or White Labs WLP833 (German Bock Lager) yeast
2⁄3 cup corn sugar (if priming)
Step by Step
This recipe uses a multi-step infusion mash. Dough in at around 104 °F (40 °C) for a hydration rest of 15 minutes. Raise the temperature to 122 °F (50 °C) for a protein rest of 15 minutes. Raise the temperature to 149 °F (65 °C) for a beta amylase rest of 30 minutes. Raise the temperature to 162 °F (72 °C) for an alpha amylase rest of 30 minutes. Raise temperature to 169 °F (76 °C) for the mash-out. Recirculate wort then begin sparge.
Boil for 75 minutes, adding hops as indicated. At the end of the boil, turn off heat and whirlpool for 15 minutes. Heat-exchange to the high end of the temperature range for the selected yeast. As soon as primary fermentation is vigorous, reduce the tank temperature to the low end of the yeast’s temperature range. After 7 additional days, give the beer a diacetyl rest by raising the tank temperature to 66 °F (19 °C) and hold it there for about 2 days. Rack and reduce the beer temperature for lagering by 2 °F (1 °C ) a day until reaching 31 °F (–1 °C) or close to it, equipment permitting. The lagering temperature should definitely not be higher than 38 °F (3.5 °C). Lager for 4 to 6 weeks. Some brewers may shorten the lagering time to 2 to 4 weeks, others will lengthen it to 12 weeks. Rack again. Carbonate to approximately 2.3 volumes of CO2.
Thuringian Schwarzbier
(5 gallon/19 L, extract with grains)
OG = 1.046 FG = 1.010 IBU = 26 SRM = 22 ABV = 4.8%
Ingredients
2.2 lbs. (1 kg) Pilsen dried malt extract
3.3 lbs. (1.5 kg) Munich liquid malt extract
6 oz. (170 g) Weyermann Carafa® III Special malt (525°L)
5 oz. (140 g) Carapils®/Carafoam® malt
6.5 AAU Herkules hops (60 min.) (0.45 oz./13 g at 14.5% alpha acids)
0.7 AAU Perle hops (15 min.) (0.1 oz./2 g at 6.5% alpha acids)
0.5 AAU Saaz hops (5 min.) (0.1 oz./2 g at 4.5% alpha acids)
Lallemand Diamond Lager or Wyeast 2487 (Hella Bock Lager) or White Labs WLP833 (German Bock Lager) yeast
2⁄3 cup corn sugar (if priming)
Step by Step
Start with 5 gallons (19 L) brewing water in your pot. Steep the crushed grains placed in a muslin bag as the water heats up to 170 °F (77 °C).
Remove the grain bag, allowing the liquid to drip back into the pot. Remove from heat and stir in all the malt extract. Turn heat back on once all the extract is dissolved and bring wort to a boil.
Boil for 60 minutes, adding hops as indicated. At the end of the boil, turn off heat and whirlpool for 15 minutes. Heat-exchange to the high end of the temperature range for the selected yeast and top off fermenter to 5 gallons (19 L). As soon as primary fermentation is vigorous, reduce the tank temperature to the low end of the yeast’s temperature range. After 7 additional days, give the beer a diacetyl rest by raising the tank temperature to 66 °F (19 °C) and hold it there for about 2 days. Rack and reduce the beer temperature for lagering by 2 °F (1 °C ) a day until reaching 31 °F (–1 °C) or close to it, equipment permitting. The lagering temperature should definitely not be higher than 38 °F (3.5 °C). Lager for 4 to 6 weeks. Some brewers may shorten the lagering time to 2 to 4 weeks, others will lengthen it to 12 weeks. Rack again. Carbonate to approximately 2.3 volumes of CO2.
