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  Long Black Veil Schwarzbier

  
  

  There is something unique about a good Schwarzbier. It's smooth, sensual, and dark but not bitter. This recipe strives for perfect balance in this black lager. Don't let the color fool you, this beer shouldn't be harsh or heavy, but a bready and toasted cleanly finished lager.

  
  

  Type: Lager

  Style: Dark Lager

  Batch Size: 5 gallons

  Recipe Type: All grain

  Recipe Contributed By: Briess Technical Team

  
  

  Ingredients

  Quantity	Ingredient	Comment	Malt Style
  6 lbs	Bonlander® Munich Malt	Steeping grain
  5 lbs	Pilsen Malt	Steeping grain
  0.5 lb	Goldpils® Vienna Malt	Steeping grain
  0.25 lb	Chocolate Malt	Steeping grain
  0.25 lb	Midnight Wheat Malt	Steeping grain
  1 oz	Spalt Hops (4.8% AAU)	30 min boil
  1 oz	Hallertau Traditional Hops (6% AAU)	60 min boil
  2 packs	WLP920 Old Bavarian Lager Yeast	Fermenter
  1 capsule	Servomyces Yeast Nutrient	10 min boil

  
  

  Procedures

  1. Bring 4 gallons of water to 165°F.
  2. Mash grains at 152°F for 1 hour.
  3. Heat 4.2 gallons of 180°F sparge water in a kettle.
  4. Sparge and collect 6 gallons in kettle; bring to boil.
  5. Add 1 oz Hallertau Traditional hops.
  6. After 60 mins, turn heat off.
  7. Cool beer to 55°F. Transfer to fermenter.
  8. Pitch two packets of White Labs WLP920 Old Bavarian Lager Yeast.

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  Primary Fermentation: 2 weeks at 53°F-55°F.

  Secondary Fermentation: 2 weeks at 55°F-53°F.

  Fermentation Notes: Force carbonate or bottle condition with 3/4 cup dissolved priming sugar and 1/4 packet of WLP920 yeast for 3-4 weeks.

  Original Gravity: 1.051

  Final Gravity: 1.014

  Alcohol by Weight:

  Alcohol by Volume: 4.9%

  IBU: 25

  Color: 22

  Tags: