Schwarzbier (German Black Lager) | Keezer Updates | Homebrewing Beer
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- čas přidán 3. 07. 2024
- German Black Lager, or Schwarzbier is a dark clean German lager. We brew one up and make some updates to a keezer to make room for more kegs.
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Recipe for 5 gallons:
5 lbs Pilsner; German
4 lbs Munich Malt - 10L
8.0 oz Carafa II
8.0 oz Caramunich I
4.0 oz Chocolate Malt
1.00 oz Perle Pellets - Boil 60.0 min
1.00 oz Hallertauer Pellets - Boil 5.0 min
1.0 pkg German Lager (White Labs #WLP830)
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Join me on my Homebrew Challenge to brew all 99 BJCP beer styles:
• Brewing all 99 BJCP Be...
Created by: Martin Keen
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this is the best homebrew channel ever!!! Thank you!!!
Thank you!
Hi Martin,
I used your recipe as a base for a Schwarzbier type beer 5 weeks ago. I used a different Münchner malt and Magnum hops instead of Perle since that wad what I had at home. It has conditioned on bottles for three weeks now and this is definitely one of my favourite brews so far.
Keep up the superb format and thanks for sharing and inspiring!
Oh that’s great to hear! Glad it worked out.
There should be some kind of award for brewing all beer styles.
The reward is in the drinking 🍻
Martin, I've been watching your vids for about 6 months and your challenge is quite formidable. I just hope you don't get burned out. You've got a long way to go... Happy brewing!
Thanks David. ABB... Always Be Brewing! 🤓
Schwarzbier is such an underrated style, its definitely a favourite of mine. Great video
Thanks. Yes I’ve not seen it too often but was happy to be sampling it 😃
Great style!!! And great video! Keep it up
I'm finishing up the rest of my Schwarzbier, a beer I had looked forward to brewing for a long time. It's a fantastic beer style and one I will brew again. Cheers!
Very nice looking beer.
Keep up the great work!!
Thank you!
Cheers to your project
🍻
Thanks !
Great video again! Looked delicious. Keep up the great work. As a home brewer, I really enjoy watching ur videos and learning/experiencing new tidbits each week
Thanks! 🍻
nice job bro!
Loved this style whilst I was staying in Jena (Germany), great video! And best wishes from one Keen(e) to another.
Cheers to the Keen(e)s!
Great video Martin. Enjoy your light hearted style. Waiting with baited breath for those 2 new taps. Will they be the same, will they be different.....The suspense!
😂
I have a stout I make that is great that has 1.5 lbs of black patent malt in it. So roasty.
She learned, a little more and the only thing left for you to say will be "is cold" or "taste good".
Great video!👍
Hahah. Yeah I just drink and she can do all the talking.
This style might be the beer I would take if stranded on an island. I would strongly disagree about it not being roasty. The BJCP-style guidelines will back me up on this one. You want a mild roasty flavor, just past toastiness, but to stay firmly away from any burnt flavors. A nice balance between malt and roast. The roasted chocolate & toasted flavors compliment a finish composed of those Nobel hop flavors. Look at old recipe's of this style and you'll see they often call for roasted barley.
Too much roasted malt for a schwarzbier. You really don't need to make the style that dark and when you do so you get too much roast character. Awesome vid once again!!!
First I love this serie, but man - so much beer! Where it goes to? Do you supply a baseball club? :)
Congratulation for the video guides! interesting! Curiosity: where can I find the containers you use to store malts?
Thanks. I got those containers at the dollar store.
Hey Martin, I love this channel, I’ve been watching for a few weeks now. The production is excellent! Where in England are you from originally? If you’re ever in Kent there’s always beer on tap at mine and some nice pubs nearby 😀
Thanks! I’m originally from down south too - Southampton.
Great video, as always.
Curious: why did you opt for using (expensive) metal shafts through your keezer for the CO2? Would you not achieve the same results, with less chance of leaking and for less money, simply by putting the CO2 tubing directly through the drilled holes?
He should have asked you first, haha.
Btw, you make a great point.
Yeah that’s the other option, with some putty or caulking to keep a seal. But, but.... metal fixtures!! 👌
Amazing video!! Question: how much of water us used in the recipe?
I have seen a recipe with a similar grain bill that recommended a stepped mash... I'm a bit confused when you'd do a step mash and when a simple infusion would suffice... Got any pearls of wisdom you could share? Love the channel BTW. Thanks.
Martin, can you share the water profile you shot for on this one? And if you would change anything about that too please. Thanks
Awesome videos! One question for you, were did you buy your bulkhead screws for your keezer?
think I just found them at the local hardware store
Great video! What are your thoughts on using an ale yeast? I'm going to struggle to hit lager temps as we're coming into summer.
Shiiiii, gon b trippin wit dat ale yeast g. Man Marty b usin bottom yeast, y'all better b usin bottom yeast. Yahearme?
I brewed a schwarzbier about a month ago and just put it on tap. I matched Munich water, but I don't find it's dry enough, should have thrown gypsum in. Did you adjust water and if so, how so? Judging from your tasting notes yours sounds like what I was aiming for. Honestly mine isn't very far from it though just a tad too much toffee sweetness even with an IBU of 32
does this amount of malt and hops make 10 liters of beer???
Martin, is that a blower hooked up to that large corrugated tube? Does that cool the lines on the trip to the taps? How do you have that set up? Is it upstairs? A video on this would be awesome!
You know he wont let us down on this one, but great content come with time and editing i guess lol
Yeah that’s exactly it. Blower sends cool air from the keezer down the beer lines which run in a tube through my wall to the finished portion of my basement. Will show this in an upcoming vid.
Will you make a montage video whenever you finish your basement?
Like Disneyland, as long as man has imagination the basement will never be finished 😎
Do you reckon this same beer could be fermented with kivek Voss at 30c and then cold crash the shit out of it for a good week a 1c while carbing?
Hi!what do you think if I would use some cascade in aroma?and wlp 820 ? Tnx! Cheers from Italy
Go for it!
whats your serving setup? It looks like you have taps upstairs, and clearly connected serving lines in the keezer itself. Given that, are you just using the keezer as cold storage until a spot in the rotation opens up upstairs, or are you somehow running lines to that 4-tapper?
It looks like the lines run from the keezer through the wall to his bar on the finished side of the basement.
I'd be interested in hearing what he uses to keep the tower and lines chilled.
Yeah that’s exactly it. Have a tube running from keezer, through my wall, and into the finished part of my basement. But I’m spoiling a segment on an upcoming video 😎
What city in NC are you in? I recently did the Schwarzbier myself. Very similar recipe but no chocolate malt. Only a little more Carafa II. Do you harvest and reuse your yeasts? If so how many times have you regenerated a yeast?
I’m in Cary NC. I create a big yeast starter and split 10 ways, then freeze. When I’m down to the tenth one I create a new starter and repeat.
The Homebrew Challenge I’m in High Point. I really enjoy your videos. Keep up the good work. Also, brewing all 99 styles is a great idea. You should create a recipe book at the end. I’d buy it. Cheers🍻
keg gallon ?
hi martin! the baltic porter must always have a lot of alcohol? And which beer did you like the most? Baltic Porter or Schwarzbier? and why?
oh!!! ooh!! she had not seen. Which one did you like more baltic porter ,schwarbier, Czech Dark Lager, or international black lager and why? regards!!
Where are you located ? How much would something like them beers cost me where your at ? Also how much at the original country spot ?
How mutch water you use for this brew? And is this the same amount for your other recepies?
I just use what BeerSmith tells me for my system. Usually about 7 gallons.
The Homebrew Challenge sorry for asking again US gallon or UK?
How much water do you use for this recipe?
About 7 gallons.
What was your fermentation schedule?
I'm wondering about this as well, especially if you have any tips or preference for WLP830, since you've been using it a lot. Great video!
50F initially raising to 55F near the end of fermentation. Then diacetyl rest and cold crash. Serve after 5 weeks.
You made an Altbier as a Lager or a highly hoped Dunkel.
In a Schwarzbier you want only roasted aromas. Pilsner or Pale + some Roasted Malts like Black Malt/Röstmalz III/Carafa III is enough, you don't want caramel complexity or something like that in a Schwarzbier, it's untypical.
brewing beer produces carbon dioxide, how dare you!
Greta Thunberg - what about co2 from jet engine exhaust? And don’t planes put it closer to the ozone layer? Seems that would be a better spot to pick to make an impact on reducing co2.
@@smokinjoe1840 How dare you!
Inferior goods
I think that song playing during the opening was the lamest music I've ever heard. Sounds like that singer had been on a 6 month soy binge... you're not putting soy in the beer are you?
Oh, did I forget to say 4oz of soy beans go into the mash? 🤓
Lol the CZcams comment section is always an interesting place.