As the keg of Milk Stout is winding down I wanted something dark to take its place but still easy to drink and of modest alcohol. So Schwarzbier seems like a perfect choice. I’ve brewed this once before and the results were really good. For this version I wanted to make this a little more traditional as the 1st attempt was little roasty for the style. I used a bigger portion of pilsner malt as the base and less roasted malt overall as the big changes. I’m planning to lager this one a few weeks in the keg prior to putting it on tap. Okay, here’s the recipe.
Mash: 151 (60 min.)
Boil: 90 min.
Mash PH: 5.4
68% Pilsner Malt
16% Munich Malt (10l)
8% Melanoidin Malt
4% Carafa Special III (550l)
1.75 oz Hallertau (4.2%) 60 min.
0.75 oz Hallertau (4.2%) 15 min.
1.50 oz Hallertau (4.2%) 0 min.
Wyeast 2565 Kolsch
The wind outside made keeping the flame constant a little difficult, but finally got a boil and it was smooth sailing from there. Pitched 1.25l starter into 72 deg. wort. Active fermentation in about 5 hours. Brought down beer to 64 where its been fermenting in the basement. Planning of keeping temp at 64 before raising the temp to clean up before kegging.
The first version was brewed with Wyeast 1007 – German Ale and it was really smooth and fairly lager-like after some cold conditioning. I’m giving the Kolsch strain a try to see if it is any cleaner than the German Ale.
Kegged on 2.10.14, finished right at 1.012. Sample tasted clean with a little bit of roast.
Tasting Notes – 4.1.14
Appearance: Very dark brown, ruby highlights when held to light, excellent clarity. Foamy tan head that lingers.
Aroma: Cocoa powder and some fresh hop notes in the nose.
Taste: Drinks very crisp. Bready malt notes hit first with some faint coffee notes coming in later. Hops balance perfectly and do provide a bit of floral/tea like flavors at the end. No lingering bitterness or off flavors. Very easy to drink with nice contrast between noble hops and crackery & roasted notes.
Mouthfeel: Medium mouthfeel with expected level of carbonation for style.
Overall: Really, this beer has been a huge hit. The keg is nearly polished off in a month (which is quick for this house). It drinks so easy, but has enough roast to make for an interesting pint. The hopping is a little high for the style, but I like how that layers with the malt profile. The Kolsch yeast isn’t quite as clean as the German Ale, but does give slight metallic note right at the back of the taste. Its very faint but goes well with this ale. I do prefer this edition of this beer with a cleaner, less roasty profile. Cheers!