The Beer Recipator


The BreweryHomeSpreadsheetRecipesDiscussion

Arnold Schwarzbier

First time making a Schwarzbier. Since I cannot cold lager, I will use the steam style yeast. Arnold Schwarzbier is born!

Brewer: Uncle Ralph Email: -
Beer: Arnold Schwarzbier Style: Schwarzbier
Type: Extract w/grain Size: 5 gallons
Color:
81 HCU (~30 SRM)
Bitterness: 28 IBU
OG: 1.055 FG: 1.006
Alcohol: 6.4% v/v (5.0% w/w)
Water: 1 tsp - Water Crystals
Grain: 6 oz. American chocolate
1 lb. American crystal 60L
Steep: Add grains to muslin sack.
Steep in 1.5 gal of water maintained at 65C for 45 minutes.
Slowly rinsed 1 gal of 78C water through sack in colander above boil pot.
Boil: 60 minutes SG 1.111 2.5 gallons
2 lb. Brown sugar
4 lb. 9 oz. Dark malt extract
1 tsp - Irish Moss
Hops: 1 oz. Cluster (7% AA, 60 min.)
1 oz. Mt. Hood (4.5% AA, 45 min.)
.5 oz. Mt. Hood (4.5% AA, 30 min.)
.5 oz. Mt. Hood (aroma)
Yeast: Wyeast 2112XL California Lager Yeast smack pack.
Added 25 drops of beano to the fermenter.
Log: Allow 7 days for primary fermentation using blow-off fermenter. Must use a blow-off fermenter, the beano makes the intial fermentation kick. Transfer to secondary. Add 1 tbs of finings gel to cup of cold water and allowed to swell for 30 minutes. Heated to 82C then cooled to 30C before adding to secondary. Topped to 5 gallons with cold water. Insert standard air lock. Allow to ferment another 7 days
Carbonation: 2 Tbs cane sugar to prime beano does the rest.

Recipe posted 05/19/08.