PilgrimHudds Brewdays

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First brew in a little while! This time a Schwarzbier. Found the recipe from an American homebrewers website, can't remember the name.

3kg Pilsner
1kg Munich
100g Roast Barley
200g Chocolate
100g Carafa 2

Mashed in at 65c and held there for a couple of hours while I did some stuff in the garden. Brought to the boil

35g Hallertau @60
20g Hallertau @20
15g Hallertau @1
30g Hallertau whirlpool at 80c (letting temp drop for 20 mins)

OG 1054 IBU 29

Pitched CML Kolsch at 21c

My initial thoughts are that it's going to be possibly too roasty but we'll see.
Sounds nice mate 👍

I had been considering a Schwarzbier myself but decided on more of my Porter instead, just easing back on the dark malts a bit for summer to keep it lighter, less body.

FWIW I think dark beer can work well in the summer - when I've made Porter in the summer before (can't remember, 2020, 2021, maybe both!) I found the flavours worked really well with meats off the BBQ, and served cold it hit the spot in the summer sun 👍😋 :beer1:
 
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First brew in a little while! This time a Schwarzbier. Found the recipe from an American homebrewers website, can't remember the name.

3kg Pilsner
1kg Munich
100g Roast Barley
200g Chocolate
100g Carafa 2

Mashed in at 65c and held there for a couple of hours while I did some stuff in the garden. Brought to the boil

35g Hallertau @60
20g Hallertau @20
15g Hallertau @1
30g Hallertau whirlpool at 80c (letting temp drop for 20 mins)

OG 1054 IBU 29

Pitched CML Kolsch at 21c

My initial thoughts are that it's going to be possibly too roasty but we'll see.
That seems like a lot of roast, for what it's worth most American editions of schwarzbiers I have had out here are way more roasty than in Germany.
 
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That seems like a lot of roast, for what it's worth most American editions of schwarzbiers I have had out here are way more roasty than in Germany.

Yes, I did get it from an American website so that might explain it. I have a feeling the roast might overpower the hops a bit, chinook would have been the way to go i reckon , we'll see.
 
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Sounds nice mate 👍

I had been considering a Schwarzbier myself but decided on more of my Porter instead, just easing back on the dark malts a bit for summer to keep it lighter, less body.

FWIW I think dark beer can work well in the summer - when I've made Porter in the summer before (can't remember, 2020, 2021, maybe both!) I found the flavours worked really well with meats off the BBQ, and served cold it hit the spot in the summer sun 👍😋 :beer1:

Ahh yeah totally, I think a hoppy dark beer is fine at any time, and, let's face it, we don't live in Mauritania do we, it never gets that hot! 😅
 

moto748

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I'm interested in this! So a schwartzbier is just a stout with German hops? 🙂


I've noticed before a lot of posters seem to be very wary of roast barley.. I don't know how much the Carafa brings to be party in terms of roasty bitterness, but it's only 100g of roast barley in 4 kg of base malt; I put 120g in 2.8 kg of base malt the other week in my oatmeal stout (amongst other dark malts), and that is far from harsh.

But I found an unopened pack of Hallertau the other day, all I need is a kolsch yeast, I guess.
 
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I'm interested in this! So a schwartzbier is just a stout with German hops? 🙂


I've noticed before a lot of posters seem to be very wary of roast barley.. I don't know how much the Carafa brings to be party in terms of roasty bitterness, but it's only 100g of roast barley in 4 kg of base malt; I put 120g in 2.8 kg of base malt the other week in my oatmeal stout (amongst other dark malts), and that is far from harsh.

But I found an unopened pack of Hallertau the other day, all I need is a kolsch yeast, I guess.

Haha, well my recipe is.

@Pennine is right though, the more traditional euro schwarzbier doesnt have so much (if any) roast barley where as some of the american versions do. I included it because I like roast barley flavours mainly. From tasting the wort, it seems as though it might be a dominant flavour but flavours change a lot over time/fermentation etc dont they.
 

moto748

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Well I bought a packet of 34/70 today, which Some People On The Internet seem to think is OK for a schwartzbier.

We'll soon see!
 
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Well I bought a packet of 34/70 today, which Some People On The Internet seem to think is OK for a schwartzbier.

We'll soon see!
W-34/70 is pretty much the go to when it comes to dry lager yeast (and many might argue any kind of lager yeast, wet or dry).

It's very versatile and the other big advantage is you can ferment it warm at ale temperatures (Google it, there are reams and reams of threads on this).
 

Brewnaldo

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W-34/70 is pretty much the go to when it comes to dry lager yeast (and many might argue any kind of lager yeast, wet or dry).

It's very versatile and the other big advantage is you can ferment it warm at ale temperatures (Google it, there are reams and reams of threads on this).
I am currently locked into a dry lager yeast tournament. I have just kegged the S-189 offering with the previous 3 having been CML Hell, W34/70 and Diamond.

S189 is currently showing huge promise in the sample that went into the keg today, 34/70 is the clubhouse leader, but CML Hell wasn't used in a like for like and so probably deserves a playoff v the winner....

It's a hard life.
 
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Centennial IPA on the go today, essentially copying a recipe i found with a few tweaks! For 20l


5.5kg pale ale
200g cara gold or light crystal whatever needs using up.

60 min boil

34g centennial @45
34g centennial @30

100g dry hop for the last 3 days.

56 ibu 11 ebc

Yeast I was thinking CML 5 or Clipper.
 
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Centennial IPA on the go today, essentially copying a recipe i found with a few tweaks! For 20l


5.5kg pale ale
200g cara gold or light crystal whatever needs using up.

60 min boil

34g centennial @45
34g centennial @30

100g dry hop for the last 3 days.

56 ibu 11 ebc

Yeast I was thinking CML 5 or Clipper.
Cor, you didn't hang about getting that on did you! This is loosely based around Bell's Two Hearted Ale right? Let us know how it turns out 👍🍻
 
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Centennial IPA on the go today, essentially copying a recipe i found with a few tweaks! For 20l


5.5kg pale ale
200g cara gold or light crystal whatever needs using up.

60 min boil

34g centennial @45
34g centennial @30

100g dry hop for the last 3 days.

56 ibu 11 ebc

Yeast I was thinking CML 5 or Clipper.

I forgot to update this one... life got in the way and I had to rearrange my brew till later in the day so had the day to think some more about it. Decided I didn't want it as strong so cut the grain bill to 4.5 kg pale, 150g crystal 80l. Dropped the hoppage to 2 x 30g additions and used CML Clipper. Came out at 1053 og and smells nice in the fermenter.
 
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Brewed another IPA yesterday, this one a little bit of El Dorado, Amarillo and the last of my Centennial. Annoyingly came in a bit under what I was hoping for so am hoping it won't be too bitter.

4.7g otter
200g caragold 60l
100g wheat

15g el dorado @45
15g el dorado @20
20g el dorado @5

Cooled to 85c then allowed it to cool naturally while i went out and chucked in

30g el dorado
30g amarillo
20g centennial

Pitched cml 5. Og came out at 1046 and think this was because of my 45 min boil! 🤣 IBU, around 55.
 
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Centennial IPA bottled the other day, fg 1014, hazy looking, tastes lovely, not much in the way of aroma though despite the dry hop, we'll see what happens when it's fizzy. With hindsight though I think I should have used the clipper on my mainly el dorado ipa and used 5 on this one instead, just think it might have suited them better.
 
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Centennial IPA bottled the other day, fg 1014, hazy looking, tastes lovely, not much in the way of aroma though despite the dry hop, we'll see what happens when it's fizzy. With hindsight though I think I should have used the clipper on my mainly el dorado ipa and used 5 on this one instead, just think it might have suited them better.
I used Clipper for the first time recently for a hazy pale ale dry hopped with 125g Cashmere. Not tried it yet but seemed promising out of the FV?
 
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