Black Forest Schwartzweizen

Based on a Hoffbrau beer I found in the supermarket. A dark beer with the normal clove/banana esters and a hint of chocolate from the roasted wheat. I really enjoyed it.

Pre-Boil Gravity: 1.045 SG
Original Gravity: 1.048 SG
Final Gravity: 1.014 SG
ABV: 4.5 %
Colour: 34 EBC
BU:GU Ratio: 0.45

Mash water: 20L
Sparge water: 13L


2.5 kg (43.5%) German Wheat Malt
2 kg (43.5%) German Vienna Malt
500 g (43.5%) German Munich 1 Malt
500 g (43.5%) NZ Roasted Wheat
250 g (43.5%) German Melanoidin Malt


40 g Hallertauer 4%  (21 IBU) @ 60 Min
10 g Hallertauer 4% @ turn off

Mash for 60 mins at 67°C.

Sparge and boil for 60 mins. Chill to 17°C before pitching your yeast.

Ferment at 17°C with 2 packs of Mangrove Jacks  M-20 Bavian wheat yeast.

After 3 days slowly raise the temp to 24°C to help the yeast reabsorb those diacetyl precursors and develop some esters.

Carb to 2.5 volumes and enjoy.

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