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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.
Style: Dark Lager
Batch Size: 5 gallons
Recipe Type: All grain
Recipe Contributed By: Briess Technical Team
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
- Bring 4 gallons of water to 165°F.
- Mash grains at 152°F for 1 hour.
- Heat 4.2 gallons of 180°F sparge water in a kettle.
- Sparge and collect 6 gallons in kettle; bring to boil.
- Add 1 oz Hallertau Traditional hops.
- After 60 mins, turn heat off.
- Cool beer to 55°F. Transfer to fermenter.
- Pitch two packets of White Labs WLP920 Old Bavarian Lager Yeast.
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%
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