Nutty, toasted flavor, brown color. Use as a specialty grain in brown ales, porters, stouts and bocks.
11%
British Crystal Malt
0.50 lbs|5.5%
Type
Grain
Origin
United Kingdom
Color
55.0-60.0 SRM
PPG
35.0
Info
Sweet caramel flavor, adds mouthfeel and head retention. For pale or amber ales.
5.5%
Gambrinus Honey Malt
0.50 lbs|5.5%
5.5%
British Black Patent Malt
0.10 lbs|1.1%
Type
Grain
Origin
United Kingdom
Color
500.0-600.0 SRM
PPG
41.0
Info
Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.
Hops
1.00 oz
Mount Hood3.2%
60 min Boil
1.00 oz
Mount Hood3.2%
30 min Boil
0.75 oz
Hallertauer Mittlefruh3.2%
15 min Aroma
Non-Fermentables
1 tsp.
GypsumWater Agent
Boil60 min
Yeasts
1 pkg
Pilsner LagerWLP800
White Labs
Fermentation and Aging
7 days
Primary
70°F
7 days
Secondary
65°F
General Info
Second incarnation of Use the Schwarz - full batch this time. My version of New Belgium’s 1554. See my firstUse The Schwarz brewblog. The first time it was very well received and I hope to have the same success with this one.
Procedure
Steep grains in 1.5 gallons of water at 160 degrees for 30 minutes
Sparge grains with .5 gallons of 168 degree water
Bring to a boil
Add extract
Total boil time: 60 minutes
Add first round of Mt. Hood hops immediately
Add second round of Mt. Hood hops at 30 minutes
Add Halletauer hops at 45
Cool
Pitch yeast when when temperature reaches 70-75 degrees