For a malty, nutty flavor. Lagers, Oktoberfests and bock beer.
42.9%
British Chocolate Malt
0.50 lbs|4.8%
Type
Grain
Origin
United Kingdom
Color
395.0-475.0 SRM
PPG
38.0
Info
Nutty, toasted flavor, brown color. Use as a specialty grain in brown ales, porters, stouts and bocks.
4.8%
Crystal Malt 60L
0.50 lbs|4.8%
Type
Grain
Origin
Varies
Color
60.0 SRM
PPG
35.0
Info
Sweet, mild caramel flavor and a golden color. Use in amber and brown ales.
4.8%
German Carafa III
0.25 lbs|2.4%
Type
Grain
Origin
Germany
Color
490.0-560.0 SRM
PPG
66.0
Info
Adds aroma, color and body.
British Roasted Barley
0.25 lbs|2.4%
Type
Grain
Origin
United Kingdom
Color
500.0 SRM
PPG
40.0
Info
Dry, roasted flavor, amber color. For stouts, porters and Scottish ales.
Hops
1.00 oz
Hallertauer Mittlefruh4.2%
60 min Boil
0.50 oz
Hallertauer Mittlefruh4.2%
20 min Boil
0.50 oz
Hallertauer Mittlefruh4.2%
1 min Boil
Non-Fermentables
1 tsp.
GypsumWater Agent
Boil60 min
1 tsp.
Irish MossSpice
Boil15 min
Fermentation and Aging
13 days
Primary
53°F
2 days
Secondary
65°F
General Info
Third try for Use The Schwarz - this time it’s all grain - new for 2007. I tweaked the recipe a bit based upon one that I found in Zymurgy - the January 2007 issue.
Procedure
Single infusion mash at 154 degrees
Batch sparge with 4 gallons of 168 degree water
Boil 90 minutes, adding hops according to schedule
