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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
Ingredients
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
Procedures
- Steep grains in 150-158ºF water for 30 minutes
- Remove grains
- Bring to boil
- Remove from heat
- Add liquid extract
- Add first hop addition
- Boil 40 minutes
- Add final hop addition
- Boil 20 minutes
- Cool to 70ºF and oxygenate wort
- Pitch 1 vial WLP835 German Lager X
- 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
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