Schwarz-Pilsner
SCHWARZ-PILSNER
(5 gallons/19 L, all-grain)
OG = 1.052 FG =1.012 IBU = 42 SRM = 35 ABV = 5.3% This recipe combines the grain bill of my schwarzbier recipe with the yeast and hop bill of my Pilsner recipe.
Ingredients
6.6 lbs. (3 kg) Munich malt
3.5 lbs. (1.6 kg) 2-row pale malt
12 oz. (336 g) Weyermann Carafa® II malt (430 °L)
6 oz. (168 g) Weyermann Caramunich® III malt (45 °L)
4 oz. (112 g) chocolate wheat malt (400 °L)
4 AAU Saaz pellet hops (first wort hop) (1.25 oz./35 g at 3.2% alpha acids)
6 AAU Sterling hops (60 min.) (0.85 oz./24 g at 7% alpha acids)
4.2 AAU Sterling hops (20 min.) (0.6 oz./17 g at 7% alpha acids)
7 AAU Sterling hops (0 min.) (1 oz./28 g at 7% alpha acids)
1 oz. (28 g) Saaz hops (dry hop)
0.5 oz. (14 g) Wakatu hops (dry hop)
1⁄2 tsp. Irish moss (15 min.)
1⁄4 tsp. yeast nutrient (15 min.)
Saflager W-34/70 or Mangrove Jack’s M84 (Bohemian Lager) or Wyeast 2124 (Bohemian Lager) yeast
2⁄3 cup corn sugar (if priming)
Step by Step
This is a single infusion mash. On brew day, mash all the crushed grains at a 1.5 quarts to 1 pound ratio of strike water (3.1 L/kg) at 155 °F (68 °C) for 60 minutes. Vorlauf until wort runs clear. Sparge with enough water to collect about 6.5 gallons (25 L) of wort in the kettle. Boil for a total of 60 minutes, adding the hops, Irish moss, and yeast nutrients per the recipe. At the end of the boil, remove from heat and add the 0 minute hops. Give the wort a stir to create a whirlpool and allow the hops to steep for 12 minutes. Chill the wort to pitching temperature, rack to carboy, and pitch yeast. Ferment for 3 weeks at 52 °F (11 °C). Add the dry hops and lager for 6 weeks at 34 °F (1 °C). Then prime and bottle or keg and force carbonate as normal.
SCHWARZ-PILSNER
(5 gallons/19 L, extract with grains)
OG = 1.052 FG =1.012 IBU = 42 SRM = 35 ABV = 5.3%
Ingredients
4.5 lbs. (2 kg) Munich liquid malt extract
1.5 lbs. (0.68 kg) Pilsen dried malt extract
12 oz. (336 g) Weyermann Carafa® II malt (430 °L)
6 oz. (168 g) Weyermann Caramunich® III malt (45 °L)
4 oz. (112 g) chocolate wheat malt (400 °L)
4 AAU Saaz pellet hops (first wort hop) (1.25 oz./35 g at 3.2% alpha acids)
6 AAU Sterling hops (60 min.) (0.85 oz./24 g at 7% alpha acids)
4.2 AAU Sterling hops (20 min.) (0.6 oz./17 g at 7% alpha acids)
7 AAU Sterling hops (0 min.) (1 oz./28 g at 7% alpha acids)
1 oz. (28 g) Saaz hops (dry hop)
0.5 oz. (14 g) Wakatu hops (dry hop)
1⁄2 tsp. Irish moss (15 min.)
1⁄4 tsp. yeast nutrient (15 min.)
Saflager W-34/70 or Mangrove Jack’s M84 (Bohemian Lager) or Wyeast 2124 (Bohemian Lager) yeast
2⁄3 cup corn sugar (if priming)
Step by Step
Heat 1 gallon (4 L) of water to 155 °F (68 °C) and add the crushed grains in a mesh bag. Steep for 30 minutes then remove the mesh bag and allowing the grains to drip back into the kettle. Add 3 gallons (11 L) of water, thoroughly mix in the malt extract. Once all malt extract is dissolved, return to heat source and top off kettle to 6.5 gallons (25 L) and bring to a boil. Boil for a total of 60 minutes, adding the hops, Irish moss, and yeast nutrients per the recipe. At the end of the boil, remove from heat and add the 0 minute hops. Give the wort a stir to create a whirlpool and allow the hops to steep for 12 minutes. Chill the wort to pitching temperature, rack to carboy, and pitch yeast. Ferment for 3 weeks at 52 °F (11 °C). Add the dry hops and lager for 6 weeks at 34 °F (1 °C). Then prime and bottle or keg and force carbonate as normal.
