Brewing a Schwarzbier

After brewing a Vienna Lager a few weeks ago, and recently transferring it to secondary for lagering, I followed my usual practice of reusing the yeast to immediately brew another lager. My deep freezer easily has room for two carboys, so I like to have two lagers going at the same time while I can. The Wyeast 2352-PC Munich Lager II description has a lot of different lagers listed that would be ideal to brew; while many interested me, one in particular caught my eye: Schwarzbier.

Schwarzbier (also commonly known as a Black Lager) was the first style of lager I had ever brewed (over two years ago, recipe and tasting notes here), and was actually the beer that made me realize that all dark beers are not created equal. A dark beer (but actually not usually black), if well-made it should be slightly to moderately roasty in a bitter chocolate kind of way, but NOT burnt-tasting or smelling. A Munich-like malt character should be present, with medium bitterness in the finish. And, of course, it should have your classic clean lager character, i.e. no diacetyl or fruity esters present. At a moderate strength of about 5% ABV, Schwarzbiers are meant to be easy-drinking.

My first attempt at a Schwarzbier resulted in, after 60 batches as of this month, still one of my favorite homebrews of mine to date. The recipe was from Brewing Classic Styles - actually, there are two recipes for this style in that book; I went with the one that yields a slightly-more-roasty beer. The beer really did come out great, if a little undercarbonated due to an oversight on my part - roasty, but not burnt, with a great malt presence, quite creamy, and very clean. Here, I had used the Wyeast 2124 Bohemian Lager, which I've always been very happy with.

So, because I was so happy with the beer, there are very few changes, other than the yeast, that I made with the "new" recipe. In terms of the grist, I replaced the Carafa Special II with Midnight Wheat, mainly because I have such an abundance of MW. I can't imagine this change would be very detectable in the final product, since both are huskless dark grains, and the amount is a scant 100 grams. I also made a minor change in the hop additions: the original recipe called for three additions of Hallertau; unfortunately, I didn't have enough on hand for the whole recipe. Since the perceived hop character in a Schwarzbier is actually quite low anyway, I used an addition of WGV at 60 minutes. WGV is a UK hop available from Hops Direct; they describe it as an aroma hop with a "spicy, herbal and earthy aroma". I made up the other two additions with my remaining Hallertau, aiming for a slightly-higher IBU of around 30... the main change I wanted to make with my first Schwarzbier attempt was to increase the bitterness slightly, so hopefully this will help.

The final change I made was actually messing with the water chemistry a bit. After some searching online, I found a water profile by Randy Mosher for "Ideal Mild/Dark Lagers", which basically required that I increase my water's calcium, sulfate, sodium, and chloride. With some tweaking, I was able to actually get quite close to my targets by adding small amounts of gypsum and table salt directly into the mash. With Schwarzbier, you're not really looking for an excessive amount of anything in the water; everything should be relatively balanced.

I'm interested to see how this beer turns out, mainly because if I manage to keep the fermentation clean and steady, it should be fairly easy to detect changes in the beer from the different yeast. Because it's a medium-strength beer, I'll probably only lager it for a maximum of 2 months, so I should be drinking it by the end of June at the latest.

Recipe targets: (5.5 gallons, 80% efficiency) OG 1.051, FG 1.013, IBU 30, SRM 27, ABV 4.9%

Schwarzbier on the left, Vienna Lager on the right

Grains:
2.16kg (49.1%) Munich malt
1.7 kg (38.7%) Pilsner malt
168 g (3.8%) Caramunich II (45 L)
168 g (3.8%) Chocolate malt
100 g (2.3%) Midnight Wheat
100 g (2.3%) Roasted Barley

Hops:
WGV - 28 g (7.8% AA) @ 60 min
Hallertau - 21 g (2% AA) @ 20 min
Hallertau - 21 g @ 0 min

Misc.: 1/2 tab Irish moss @ 5 min

Yeast: Wyeast 2352-PC Munich Lager II  (~1 cup slurry, cultured two days earlier)

Water: Fredericton city water, carbon-filtered; 7 g Gypsum and 4 g table salt added to the mash

- Brewed April 4th, 2013, with Mom and Jill. 50-minute mash with 14.5 L of strike water, mashed in a bit low at 153 F (target 154 F). Mashed out for 10 minutes with 6 L of boiling water, resulting temp low at 163 F. Sparged with ~4.25 gallons of 168 F water for final volume of ~7.5 gallons in the kettle.

- SG 1.039 (target 1.038). 90-minute boil. Chilled to 48 F in about 45 minutes with immersion chiller. Poured into Better Bottle. OG a bit high at 1.053. Pitched yeast slurry, aerated by shaking well for several minutes before and after pitching. Set in fermentation chamber with temp set at 51 F.

6/4/13 - 8/4/13 - Small, thick krausen, with bubbling in the airlock about 4-5 times per 10 seconds.

9/4/13 - Bubbling down to q 5 seconds by AM, so took the Better Bottle out of the fermentation chamber to raise the temp for a diacetyl rest. By the evening, bubbling had increased to its previous rate, and temp was up to 60 F.

11/4/13 - Placed BB back in ferm chamber, will drop temp gradually back to 52 F or so over the next couple of days.

2/5/13 - Racked to secondary. Will lower the temperature of the fermentation chamber by 1 F every 12 hours or so until down to 38 F for lagering.

21/7/13 - FG only got down to 1.018. Bottled with 110 g table sugar (and ~1/4 pack dry Nottingham yeast, rehydrated), aiming for 2.5 vol CO2 for 5 gallons with max temp of 60 F reached.

28/11/13 - Tasting notes here... turned out about where I wanted it to be; dark, malty, a bit of chocolate. A little bit of roast character wouldn't hurt.

Brewing a Vienna Lager

I just brewed a Rising Tide Daymark clone (a "Rye Pale Ale"), and I have plans to tackle a Hill Farmstead James (Black IPA) clone, and maybe a Maine Beer Co. Zoe or Peeper clone in the near future. Lots of hoppy beers in the works. Now, while I love hoppy beers, I still really enjoy having some more-balanced and maltier styles on hand. I also recently ordered a special release yeast from Wyeast, the 2352 Munich Lager II, so it was the perfect opportunity to brew a lager again, and a hopefully easy-drinking one at that.

Wyeast describes the 2352 as follows:

"From a famous brewery in Munich, this strain is a low diacetyl and low sulfur aroma producer. An excellent choice for malt driven lagers."

They list a lot of different beer styles that they recommend brewing with this yeast (one of which is simply "Lager"... a little vague). A lot of these styles caught my eye, especially Oktoberfest. After having good success with my last Oktoberfest, I was really tempted to do a re-brew of the recipe and try this new yeast. However, always a sucker for trying a new style, I decided to go with a style very similar to Oktoberfest, yet not mentioned specifically by Wyeast: Vienna Lager. 

If you look at the description of Vienna Lager vs. Oktoberfest on the BJCP website, it's really not easy to tell the two apart. Both beer styles are classified as European Amber Lagers (actually, they're the ONLY European Amber Lagers). Malt-forward beers that finish clean and fairly dry, both are brewed with the intention that if you wanted to drink several, you'd be able to... easily. Neither is usually brewed past 5.5-5.8% ABV, and while not exactly hopped weakly, the balance is definitely more towards the toasty/bready flavors of the malt. Keep in mind that neither style is supposed to have a caramel or roasted character in the flavor or aroma.

So what IS the difference between the two styles? It's actually pretty difficult to tell, even when you look at statistics for each beer (e.g. IBU, SRM, ABV, etc.), but apparently Vienna Lager is generally supposed to have a "lighter malt character" than Oktoberfest. Vienna Lagers are also typically a bit weaker in ABV, a bit darker in color, and finish a bit drier. Realistically, though, you could brew one and claim that it's the other, and you'd probably get away with it.

It's hard to find Vienna Lagers that are available commercially, especially in North America. While it seems like almost every brewery eventually brews an Oktoberfest, beers that are actually designated Vienna Lagers are few and far between. I'd say the most well-known (and possibly most-respected) Vienna Lagers is Eliot Ness, by Great Lakes Brewing Company in Clevelend, OH. A little unusual in that it clocks in at 6.2% ABV, but I've heard a lot of good things about this beer. Just another beer I've always wanted to try! One commercial Vienna Lager I've had is made by the brewery at the Trapp Family Lodge in Stowe, VT... it's been awhile, but I remember it as being pretty tasty. I've also seen some sources claim that Sam Adams Boston Lager is a Vienna Lager, but opinions seem to differ.

Being new to Vienna Lagers, I turned to Brewing Classic Styles for a recipe, as I often do for my first crack at a beer style. When compared to my Oktoberfest (the recipe of which also basically came from this book), I was shocked at just how close the recipes are. In hindsight, I really shouldn't have been too surprised, considering the similarities between the two styles. Both grists call for a majority amount of both Vienna and Munich malt, with most of the difference made up with Pilsner malt. The Vienna Lager has more Vienna malt than Munich (I guess this makes sense!), while the opposite is true for the Oktoberfest recipe. The real difference is that the Oktoberfest recipe had a full pound (almost 10% of the grist) of Caramunich II (a Crystal-type specialty malt), while the Vienna Lager simply calls for a very small portion of Carafa Special II, likely just for coloring purposes. Even the hopping schedule for both beers is almost identical.

In terms of ideal water profiles for brewing a Vienna Lager, that's where the real fun comes in! The BJCP site calls for moderately-hard, high carbonate water, and a lot of sources, such as John Palmer, call for water profiles with high amounts of calcium, sulfate, and bicarbonate. An interesting discussion can be found here, where arguments are made about the first Vienna Lager, and whether it was brewed with Vienna groundwater or from water melting down from the Alps. Luckily, someone makes an excellent point by stating that many brewers back then "treated" their water by simply boiling it to drop the temporary hardness, and he gives some numbers for a "boiled Vienna profile" that are quite easy to hit using Fredericton water; just a small addition of magnesium sulfate (Epsom salts) is required.

Ok, sorry for that last paragraph. Water is very important, but it can be really hard to follow all the nuances of it when used in brewing beer! I'll ferment this beer in the fermentation chamber, of course, with the temp set at 52-54 F. The Wyeast 2352 is unusual compared to most lager yeasts; Wyeast lists its temperature range at 52-62 F, which is high compared to other lager yeasts, which ferment optimally in the range of 46-56 F. When fermentation starts to slow, I plan to raise the temp to the low-mid 60s for a diacetyl rest for a couple of days, before dropping back down to ~52 F. I'll then lager the beer in secondary for 1-2 months before bottling.

Not really sure what to expect here, but I'll be happy if I end up with a mostly-balanced, clean, easy-drinking beer that showcases a malt toastiness.

Recipe targets: (5.5 gallons, 80% efficiency) OG 1.050, FG 1.013, IBU 23, SRM 10.5, ABV 4.8%

Multi-layered... and not very appetizing-looking

Grains:
1.98 kg (46.4%) Vienna malt
1.21 kg (28.2%) Pilsner malt
1.02 kg (24%) Munich malt
59 g (1.4%) Carafa Special II

Hops:
Hallertau - 49 g (3.4% AA) @ 60 min
Hallertau - 14 g @ 10 min

Misc.: 1/2 tab Irish moss @ 5 min

Yeast: Wyeast 2352-PC Munich Lager II (PD mid-Jan/13; with a 1.7 L starter, decanted and pitched into another 1.7 L starter... then decanted and pitched into 1 L starter again to wake up the yeast after a month in the fridge)

Water: Fredericton city water, carbon-filtered; 4.5 g Epsom salts added to the mash

- Brewed March 11th, 2013, by myself. 50-minute mash with 14 L of strike water, mashed in target temp of 152 F. Mashed out for 10 minutes with 6.5 L of boiling water, resulting temp 165 F. Sparged with ~4 gallons of 168 F water for final volume of ~7.5 gallons in the kettle. 

- SG 1.039 (target). 90-minute boil. Chilled to 50 F in about 45 minutes with immersion chiller. Poured into Better Bottle, end volume low at about 5 gallons, not sure why. OG at target of 1.050. Pitched yeast slurry, aerated by shaking well for several minutes before and after pitching. Set in fermentation chamber with temp set at 52 F.

13/3/13 - 16/3/13 - With temp set at 52 F for this period, the airlock bubbled at a max of every 2 seconds or so, about the typical "activity" I see for fermenting lagers.

17/3/13 - 20/3/13 - Increased temp to 62 F in fermentation chamber... it took several days to reach this temp, and I'm not sure if this yeast really needed a diacetyl rest or not, but I figured it couldn't hurt. I then decreased the temp by 2 F every 12 hours or so until back to 52 F.

2/4/13 - Racked to secondary.

2/5/13 - Now that Schwarzbier has been racked to secondary, began decreasing the temp of the chamber by about 1 F every 12 hours or so, till settled at 38 F for lagering period.

20/7/13 - FG 1.014. Bottled with 110 g table sugar, aiming for 2.5 vol CO2 for 5 gallons, with max temp of 61 F reached.

27/11/13 - Got the tasting notes up... nice maltiness, with a balancing dryness in the finish.