These instructions take into account your boil size. Since most new brewers only have small pots to boil in, it is important to take into account the specific gravity of your wort. The amount of bitterness that is extracted from hops is affected by time, temperature and gravity.Therefor if you want to maximize your hop bitterness and you are boiling less than 5 gallons of wort, you need to lower the amount of malt extract in your boil pot.
Archive for the ‘extract’ tag
Schwarzbier (Black Beer)
I love making beers that are hard to get in Las Vegas. This Schwarzbier (Black Beer), falls into category 4C of the BJCP. This recipe is an awesome example of this style. Plenty of roasted malt aroma, beautiful ruby highlights and a nice dry finish. It also has good hints of unsweetened chocolate, a subtle hint of noble hop flavor from the Hallertauer hops and of course the clean pallete of a German Lager.
This style comes from Thuringia which borders on the German states of Lower Saxony, Saxony-Anhalt, Saxony, Bavaria and Hesse.
I will give two examples, my original all grain recipe, and an extract version for those who aren’t into all grain yet. Both of these use the special Zurich Lager platinum strain from White Labs which is available only in November and December.
