Hi, I'm Mark Emiley on behalf of Expert Village.
In this segment, we are going to go over the
recipe that we are going to use for our brew
session today. For all of my recipes, I will
be using liquid malt extract instead of dry
malt extract. If you'd like to use dry malt
extract, you can use twenty-five percent less.
I will also be using whole hops instead of
pellet hops. If you'd like to use pellet hops,
you can also reduce the amount of hops you
are using by twenty-five percent. Finally,
all of our boils will be going for sixty minutes.
Before I give you the recipe, take a second
and go grab a piece of paper and a pencil
and get ready to right down the ingredients
and the amounts you are going to need. For
our Schwarz beer, we are going to aim for
a nice (somewhat grainy) malt backbone, and
then lay on top of that some nice roasted
malts. To do this, we are going to use seven
pounds of Pelsin liquid malt extract. Now
we are going to add in, for our specialty
grains, one pound of Munich at 20L (or, if
you can only get 10L, that's fine). We are
going to add in a half pound of 40L Crystal.
Then we are going to add in a half pound of
chocolate malt. I'm also going to add in a
quarter-pound of roasted malt or roasted barley.
And then finally, we are going to add in a
quarter pound of German Carafa (Three, preferably;
and if you can get the huskless, that would
be even better; it will contribute less astringency).
For our hops, we are going to be using whole
hops again. We are going to be using 1.5 ounces
of Hallertauer Hersbrucker at 4.8% alpha acid
for sixty minutes. Now with fifteen minutes
left in the boil, we are going to add another
half-ounce of Hallertauer Hersbrucker and
then as we turn off the boil, we are going
to steep with an extra half-ounce of Hallertauer
Hersbrucker. For our yeast, we are going to
use a great, clean-fermenting strain- the
Safalle S-23. This is going to get you a very
nice clean, but also slightly roasty Schwarz
beer.
