Michael Owings
Schwartz bier
style
AKA: "The
Lout"
1st place @ 2003 Dixie Cup
1stplace@MCAB 2004
For 6.3 gallons -- assumes around 80% eff.:
Dark Weyermann Munich Malt(9L)
6.5 lbs
Moravian Pilsener Malt (2L) 2 lbs
Flaked Barley 1 lb
Roasted Barley 1 lb
Single Infusion @ 152 for 90 minutes
Boil: Saaz @ 3.2% AA around 40IBU for 60 minutes
SG: 1.053 FG: 1.013
Ferment with either a very clean ale yeast or a lager yeast.
For either yeast, use a very large starter (or pitch on the cake of a
previous batch). Ferment as cold as possible. This is particularly
important if you go with an ale yeast. I used White Labs Calif Ale,
pitching on the cake from a previous batch. Ferment was started at
around 58F and gradually raised to 63-64F.
Lager around 6 weeks.
This produces a particularly nice
beer, but it leans more to the stout
style than the Schwartz bier style -- although I've only had a few
examples of a Schwartz bier. It did manage to place first in the dark
euro-lager category at the 2003 Dixie Cup, so go figure.
OG: 1.060 FG:1.026
Note that despite the low attenuation, the resulting beer is not
particularly sweet. The high FG is a result mainly of the grain bill and
long boilage. It's definitely on the big side for a Schwartz.
Grain Bill
------------
2.50 lbs. Melanoidin Malt (17.5 %)
9.00 lbs. Munich Malt (63.2%)
1.25 lbs. Crystal 60L (8.8%)
1.50 lbs. Dehusked Carafa III Chocolate Malt (10.5%)
- Note: you can do a very nice Dunkel by dropping the Carafa to 4 ounces.
- Manly-man, hairy-chested brewers may want to up the Carafa to 15%
Mashing
--------
Single infusion mash @ 154 for around 90 minutes w/ 5 gallons of strike
water.
Take first runnings and boil hard for around 1/2 hour.
Batch sparge w/additional 6 gallons
Boiling
-------
Hops: 2.5oz Hallertau (AA 3.8%) for 60 minutes (@30 IBU)
Total boil time around 110-120 minutes
Cool to 41F, whirlpool and rack to fermentor.
Ferment
-------
Pitch on dregs from previous beer (White Labs WLP802 Czech Budejovice
Pilsener) Ferment for 4 days at 44-46F.
Diacetyl rest at 60F for 2 days. Reduce temp 6F/Day down to 34F.
Rack to corny and kreusen with about 1.5 qt newly-fermenting doppelbock.
Lager 6 weeks or more. Monitor keg pressure to keep carbonation to
around 2.4-2.5 volumes
Cheers -- mikey