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Schwarzbier (AR)

Recipe from Zymurgy Sept/Oct 2016. Vol 49 No 5


Brewed 5.0 gallons on 2016-12-31

Preboil gravity: 1.045

Original gravity: 1.050

Final gravity: 1.009

ABV: 5.4%

Apparent Attenuation: 82.0%


Link about this beverage American Homebrewer's Association (for original recipe)

Inspiration for

Process notes

2017-01-01
Temp dropped to 50° overnight.
2017-01-12
Raised to 55° from 50°.
2017-01-16
Moved to closet.
2017-01-22
Kegged. Dark brown, no light passes through, but there's some dark copper highlights. Aroma is subtle, maybe some light chocolate and earthy hop character. Light-medium bodied. Flavor is light, but there's some chocolate, toast, seems well balanced in hop+malt character with nothing overpowering.

Boil for 90 minutes

At 60 minutes
0.5 ounces of 11.9% Alpha Acid Magnum pellets
At 15 minutes
0.5 ounces of 2.4% Alpha Acid Hallertau Mittelfruh pellets
At 15 minutes
At 15 minutes
0.5 teaspoons of Fermaid K
At 5 minutes
0.5 ounces of 2.4% Alpha Acid Hallertau Mittelfruh pellets

Mash

[59.26%] 6 pounds of German Pilsner (Weyermann)

[29.63%] 3 pounds of German Munich (Weyermann)

[6.17%] 10 ounces of Blackprinz (Briess)

[4.94%] 8 ounces of Caramel 40L (Briess)

Single infusion mash. Mashed with 3.8 gallons (1.50 quarts per pound) of reverse osmosis water for 60 minutes. 10lb 2oz of grain was used in the mash.

Strike water temp: (0.2/1.50) * (152 - 60) + 152 = 164.3

1.10g calcium chloride, 1.30g gypsum, 0.60g epsom salt, 1.00g baking soda, and 0.50g chalk added to water

After 0 mins
mash is 149°
After 30 mins
mash is 149°; pH is 5.38
After 60 mins
mash is 148°; pH is 5.46

Sparge

Sparged for 70 minutes with 5 gallons of 170° reverse osmosis water.

1.50g calcium chloride, 1.80g gypsum, and 0.80g epsom salt added to water

After 0 mins
pH is 5.35; specific gravity is 1.077
After 25 mins
pH is 5.30; specific gravity is 1.074
After 55 mins
pH is 5.49; specific gravity is 1.020
After 70 mins
pH is 5.59; specific gravity is 1.013; Topped wort off with ~1 gallon of sparge water.

Yeast

2016-12-31
Pitch 2 packs of 2124 Bohemian Lager (Wyeast) at 54°.

Tasting notes (6.00/10; 2 ratings)

2017-06-07
[6/10] Light chocolate, coffee, roast aroma. No hops apparent. Medium body, medium-high carbonation, although no head retention. Coffee, bitter chocolate, roasty flavor, but not overpowering flavor. I feel like I've had this before and the flavor+aroma were much more mellow.
2017-12-04
[6/10] Final pour. Tan head, great retention. Can't describe aroma other than "spritzy" w/ some dark malt sin the background. Aroma is subtle. Light body, almost watery. Flavor is fairly subtle, light coffee very easy drinking. Good lacing. Overall, clean beer, but very light on flavor and aroma.

Beer competition results

Placed 3rd and scored 29 in 2017 Alameda County Fair Homebrew Competition (BABO). (Altbier + Dark Lager category)

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