Schwarzbier Homebrew Recipe and Review – Pressure Fermented / All Grain / BiaB
Jesse has been homebrewing a lot of pressure fermented lagers for a while now, mostly due to experimentation, and he thinks he’s just about finished and ready to get back to ales. Before he stops though, he wanted to make a Schwarzbier.
This recipe used a mash cap technique. Jesse separated the specialty malts from the base malts, mashed in with the base malts, and then the last 15 minutes of the mash added the specialty malts in there. This way he avoids the astringency and harshness that the darker malts can add.
You can find Jesse’s recipe at the end of the post, however, it’s pretty much the recipe from this video of Mean Brews (also linked at the end)
While brewing, Jesse had a little bit of a snafu, and ripped his brew bag on the thermometer, and had to get the grain out using a strainer.
One note, we filmed this quite a while ago, and although we talk about a number of competitions coming up, those are now passed, but worry not, there’s still quite a few competitions coming up, just check the BJCP Competition calendar.
https://www.bjcp.org/competitions/competition-calendar/
I’m sure you’ve heard on talk a lot about the Brew Hut, make sure to check them out if you’re in the area.
https://thebrewhut.com/
Do you have a favorite Schwarzbier recipe or method? Let us know!
Black Pine Schwarzbier
Recipe Details
| Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|---|---|---|---|---|---|
| 4.5 gal | 60 min | 30 | 27.2 SRM | 1.051 | 1.013 | 4.99 % |
Fermentables
| Name | Amount | % |
|---|---|---|
| Pilsen Malt | 4.5 lbs | 53.57 |
| Aromatic Munich Malt 20L | 1.625 lbs | 19.34 |
| Bonlander Munich Malt 10L | 1.625 lbs | 19.34 |
| Chocolate Malt | 5 oz | 3.72 |
| Carafa Special III | 3 oz | 2.23 |
| Caramunich II | 2.41 oz | 1.8 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|---|---|---|---|---|
| Magnum | 0.65 oz | 60 min | Boil | Pellet | 13.8 |
| Hallertauer Mittelfrueh | 0.75 oz | 20 min | Boil | Pellet | 2.5 |
| Hallertauer Mittelfrueh | 0.75 oz | 5 min | Boil | Pellet | 2.5 |
Miscs
| Name | Amount | Time | Use | Type |
|---|---|---|---|---|
| Baking Soda (NaHCO3) | 0.5 g | 0 min | Mash | Water Agent |
| Calcium Chloride (CaCl2) | 0.9 g | 0 min | Mash | Water Agent |
| Canning Salt (NaCl) | 0.5 g | 0 min | Mash | Water Agent |
| Epsom Salt (MgSO4) | 1.7 g | 0 min | Mash | Water Agent |
| Gypsum (CaSO4) | 2.5 g | 0 min | Mash | Water Agent |
| Magnesium Chloride (MgCl2) | 1 g | 0 min | Mash | Water Agent |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|---|---|---|
| German Lager (WLP830) | White Labs | 79% | 50°F - 55°F |
Mash
| Step | Temperature | Time |
|---|---|---|
| Temperature | 152.1°F | 45 min |
Notes
| Brewing note: Add the roasted malts at mashout as a mash cap. This is based on the Meanbrews Schwarzbier recipe, adjusted for equipment and taste. This is version 2 of this recipe. The recipe in the first batch - Batch #31 - had improper grain amounts so I reimported the MB recipe and made some adjustments to get close to the originally desired numbers. |
Download
| Download this recipe's BeerXML file |
As Jesse mentioned in the video, and recipe notes, this is pretty much the recipe from Mean Brews and you can find that video here: : https://youtu.be/BQBsjKrcmxk?si=_AzKogONVrTN-8aW
If you have any ideas for show content, or other ideas, feel free to leave a comment somewhere.
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Opening Music is Rock Jam Band courtesy of TheoTer on FreeSound – https://freesound.org/people/TheoTer/sounds/569778/
