May the Schwarz be with you!. Schwarzbier – Simply German for Black beer Pronounced - “Shvahrtz beer” Historical location : Upper Bavaria ( Franconia,

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Presentation transcript:

May the Schwarz be with you!

Schwarzbier – Simply German for Black beer Pronounced - “Shvahrtz beer” Historical location : Upper Bavaria ( Franconia, Thuringia) Kulmbach - Making beer in this city since 1174 The two best commercial and Historical styles are: Kostritzer ( 1543 ) & Monchshof ( 1791 )

 Medium to Rich body – Malt forward dark beer  Very Opaque and very deep sepia in color  Chewy texture, firm long lasting head  Never harsh or toasty  Bittersweet notes of chocolate and coffee  Well attenuated and finishes dry. ( Clean lager yeast )  ABV 4.5 to 5%

6 lbs Pilsner Malt 2 lbs Munich Malt 1 lb Carapils 1 lb CaraMunich III (Caramel 60) 2oz Carafa II ( dehusked ) * 1oz Hallertauer ( bittering ) 0.5oz Hallertauer ( flavor ) 0.5oz Hallertauer ( aroma) Wyeast 2206 ( Bavarian Lager) or White labs WLP 830 ( German Lager) Step-mash schedule: 125F, 147F, 158F Raise temp to 170F for mash-out Sparge slowly for 90 min. Boil for min. * Pitch 57F Primary 2 weeks Secondary to Lager ( reduce temp 2degrees/day to 34F) * Lager for at least 1 month *