Schwartzbier

Schwartzbier means "black beer" in German. So far my wort is pretty dark!

a small glass of dark beer held over a large pot

here's what it looked like during the boil stage

Even tho this is a darker beer, it's related to a lager. I used a lager yeast today. Schwartzbier is documented in Germany back to 1543, and one of the originating breweries is still in use. I used a modern recipe, combined with my experience using whole malt (no extract) from brewing Sahti.

a large pot with dark liquid, a stir stick, and a bag to hold the malt

I use a mesh bag to make taking the malt out easier, and a vegetable steamer stand on the bottom to keep from burning.

After I removed the malt bag, I set it aside to do a second run "Revenge of the Schwartz"bier. I had good success with my second run sahti last year, and I'm curious to see what this does. I used leavings from the sour sahti, so this one should be lower AC, and sour.

a wooden trough with wort and mash and a mesh bag over one side

I used my sahti kuurna to pour more water over the mash

Thanks to Finn, I now have a wort chiller. I used to have one, but didn't think I'd use it and passed it on. It makes the cool down process to add yeast much faster!

here's preparing the wort chiller. The tubing hooks the copper pipe up to the sink, and cold water runs thru.

a bucket half full of beer with the wort chiller

wort chiller at work! I was finished brewing by noon, instead of waiting to 10pm to pitch yeast.

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