Gatto Nero Schwarzbier

DESCRIPTION: A Schwarzbier is traditionally brewed in Bavaria, Saxonia and the Czech Republic. It's made by combining strong and malty base malts together with a fraction of darkly roasted and/or caramelized malts. The usage of Lager yeast and low temperature fermentation produces a malty, crisp, but at the same time intensely dark and flavorful beer. The Czech varieties tend to be sweet and heavy, whereas Bavarian 'Dunkles' is quite light and tart but with a touch of hops bitterness. The Saxonian style is probably somewhere in between. I personally like 'Schwarz-Koestritzer' the best. 'Schwarzer Steiger' from Dresden's Feldschloesschen is also not bad. This recipe tries to re-create the Saxonian style in the New World improvising fashion, by combining Munich & Vienna malts with Chocolate and caramelized malts. I figured that would get me close. German Perle hops is a more aromatic variety of Hallertau Mittelfrueh. I wanted to spice up things a little bit compared to a traditional Schwarzbier, without overhopping of course, so left it at 2oz total. The Pilsener Urquell yeast I used last time on my Bohemia Pilsener worked fantastic even at slightly elevated temps, so I decided to use that yeast strain again. Interestingly, San Francisco steam beers use the same technique, using lager yeasts at medium temperatures. It creates a unique floral taste, good example is Anchor Steam. So this will be a Schwarzbier steam, I guess!

BREW DATE: 03/29/2014

BOTTLING DATE: 04/27/2014

GRAIN BILL:

- 5lbs Briess Munich 10l Malt

- 5lbs Briess Goldpils Vienna Malt

- 1lb Weyermann Caramunich III

- 1lb Briess Chocolate Malt 

MASH-IN: 

- 60 min at 157F

- Fly/batch sparge w/ 175F water

- OG: 9.5 brix = 1.038 OG => 4.9% Alcohol 

HOPS SCHEDULE:

- 1oz German Perle 60min

- 0.5oz German Perle 30min

- 0.5oz German Perle 15min

YEAST: 

- Wyeast 2001 Pilsener Urquell Lager 

TASTE NOTES: 

Wow this came out much stronger than I expected, more like a Chocolate Stout than a Schwarzbier. Super malty, dark notes of toffee, mocca and tobacco, very dense foam and flavor. Not too bad though! The Perle hops gives it a really nice flavor, not too bitter but just right with a hint of floral and citrus in it, very faint. To really emulate Schwarzbier I probably have to cut the roasted malts down by at least 50% I guess. The Lager yeast worked out fine, no estery side notes, very clean taste. 

Gatto Nero! Cheers!