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  • Bavarian Schwarzbier

    Full flavored Schwarzbier featuring a Munich and Caramel Malt backbone with a touch of Chocolate Malt.

    Type: Lager

    Style: Dark Lager

    Batch Size: 5 gallons

    Recipe Type: Extract with grain

    Recipe Contributed By: Briess Technical Services Team


    Quantity Ingredient Comment Malt Style
    6.6 lbs CBW® Pilsen Light LME Extract, LME
    1 lb Bonlander® Munich Malt Kilned, Munich
    .5 lb Caramel Malt 90L Caramel, Crystal
    .25 lb Midnight Wheat Malt Bitterless Black
    .25 lb Chocolate Malt Roasted, Chocolate
    1 oz Hallertau Hops (6% AA) Boil 60 minutes
    1 oz Hallertau Hops (6% AA) Boil 20 minutes
    1 vial WLP835 German Lager X
    1 capsule Servomyces Yeast Nutrient Boil 10 minutes


    1. Steep grains in 150-158ºF water for 30 minutes
    2. Remove grains
    3. Bring to boil
    4. Remove from heat
    5. Add liquid extract
    6. Add first hop addition
    7. Boil 40 minutes
    8. Add final hop addition
    9. Boil 20 minutes
    10. Cool to 70ºF and oxygenate wort
    11. Pitch 1 vial WLP835 German Lager X
    12. Cool to 52ºF after first signs of fermentation

    Primary Fermentation: 3-4 weeks at 52ºF, then allow to warm to 60ºF for 2 days

    Secondary Fermentation: 3 months at 38ºF

    Fermentation Notes:

    Original Gravity: 1.054

    Final Gravity: 1.014

    Alcohol by Weight: 4.2%

    Alcohol by Volume: 5.3%

    IBU: 30

    Color: 43