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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