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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.


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.