Dave Helt’s Schwarzbier
Dave Helt’s Schwarzbier
(5 gallons/19 L, all-grain)
OG = 1.050 FG = 1.019
IBU = 30 SRM = 32 ABV = 4.1%
Winner of the Best of Show, Drunk Monk Challenge (735 entries)
Ingredients
4.5 lbs. (2.0 kg) Maris Otter malt
2.0 lbs. (0.91 kg) Vienna malt
1.5 lbs. (0.68 kg) Munich malt
1.0 lb. (0.45 kg) flaked barley
1.0 lb. (0.45 kg) dehusked Carafa® II malt
0.50 lb. (0.23 kg) CaraPils® malt
0.50 lb. (0.23 kg) pale chocolate malt
8 AAU US Goldings hops (30 min.) (1.7 oz./48 g of 4.5% alpha acids)
Wyeast 1056 (American Ale) yeast
Step by Step
Mash at 154 °F (68 °C). Pitch 2⁄3 cup yeast slurry of 1056 from a previous batch. Boil for 90 minutes. Ferment at about 66–68 °F (19–20 °C), bottle, then lager at 38 °F (3.3 °C) for 4 months. [11 AAU hops in original recipe.]
Written by Gordon Strong
Winner of the Best of Show, Drunk Monk Challenge (735 entries). Despite fermented with an ale strain of yeast, a long lagering step helps added a smooth quality to this beer
