tag:blogger.com,1999:blog-37583222.post9029216617197378532..comments2023-04-02T11:42:29.052-04:00Comments on Barley, Hops, Yeast and Water: 75 Years of BeerOSBChttp://www.blogger.com/profile/11254843860216157980noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-37583222.post-44027346635951177362008-04-09T08:10:00.000-04:002008-04-09T08:10:00.000-04:00Didn't use smoked malt in the Schwarzbier. Are yo...Didn't use smoked malt in the Schwarzbier. Are you thinking Rauchbier? Schwarzbier calls for a medium to low bitterness in terms of malt, and I think smoked malt would be too roasty and smoky.<BR/><BR/>You want some roast flavor in a Schwarzbier but not to the level of a stout or porter. For that I used dehusked Carafa II. It gives the color and the flavor without the roast from the husk.<BR/><BR/>I'll post the recipe on here shortly.<BR/><BR/>Cheers!!OSBChttps://www.blogger.com/profile/11254843860216157980noreply@blogger.comtag:blogger.com,1999:blog-37583222.post-43986117175898292182008-04-08T12:09:00.000-04:002008-04-08T12:09:00.000-04:00Did you buy smoked malt for the Schwarzbier, or di...Did you buy smoked malt for the Schwarzbier, or did you smoke it yourself?Anonymousnoreply@blogger.com