Dark European Lager - Schwarzbier

A dark German lager that balances roasted yet smooth malt flavors with moderate hop bitterness. The lighter body, dryness, and lack of a harsh, burnt, or heavy aftertaste helps make this beer quite drinkable.

Flavor Profile: Light to moderate malt flavor, which can have a clean, neutral character to a moderately rich, bread-malty quality. Light to moderate roasted malt flavors can give a bitter-chocolate palate that lasts into the finish, but which are never burnt. Medium-low

Ingredients: German Munich malt and/or Pilsner malts for the base, supplemented by a judicious use of roasted malts (such as Carafa types) for the dark color and subtle roast flavors. Huskless dark roasted malts can add roast flavors without burnt flavors. German hop

BJCP Style Guide

Top 10 Schwarzbier Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
The Schwarzbier radius	2.5 gal	5.25%	27.64	1.052	1.012		BIAB	3478
Schwarzbier Gordon Strong	23 L	4.94%	24.75	1.050	1.013		All Grain	3122
SchwartzenbierenFahrvergnügen	5.5 gal	5.27%	20.54	1.049	1.009		All Grain	2736
Schwarzbier	12 gal	5.03%	29.55	1.046	1.008		All Grain	2626
Schwarzbier	21 gal	5.22%	28.92	1.051	1.011		All Grain	2202
JZ - German Schwarzbier	23 L	4.83%	29.53	1.047	1.010		BIAB	2154
SCHWARZBIER	50 L	4.69%	28.39	1.048	1.013		Partial Mash	2007
Black rice lager	24 L	4.06%	24.58	1.040	1.009		All Grain	1990
08B1. Schwarzbier	5.5 gal	8.64%	34.03	1.087	1.021		All Grain	1667
Kolsch/Schwarzbier	3 gal	4.74%	30.98	1.047	1.011		Partial Mash	1611

Newest Schwarzbier Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Gladfields Schwarzbier	20 L	5.94%	26.34	1.053	1.008		BIAB	24
Mouth Magic	99.2 gal	4.68%	21.81	1.046	1.010		All Grain	18
SCHWARZBIER	55 L	5.62%	23.69	1.051	1.008		All Grain	29
Schwarz Beer'd	5.5 gal	5.36%	24.64	1.050	1.009		All Grain	39
Schwarz Beer'd - Unassociated	5.5 gal	5.36%	24.64	1.050	1.009		All Grain	47
KuenzI's Kulmbacher	5.5 gal	7.09%	56.49	1.072	1.018		All Grain	75
Schwartzbier	5.5 gal	4.59%	29.49	1.047	1.012		All Grain	38
EuroSchwarzbier	300 L	5.76%	27.97	1.050	1.007		All Grain	28
Schwarz	10.5 gal	4.99%	29.35	1.051	1.013		BIAB	41
Schwarz	140 gal	6.51%	36.52	1.060	1.010		All Grain	44

Fermentables Used In Schwarzbier Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Munich - Light 10L	180		Grain	specialty malt	10°L	33	29%	5% - 94%
German - Pilsner	173	German	Grain	base malt	1.6°L	38	60%	6% - 100%
German - Carafa II	160	German	Grain	roasted malt	425°L	32	5%	1% - 16%
American - Chocolate	129	American	Grain	roasted malt	350°L	29	4%	1% - 11%
Munich Dark 20L	103		Grain	specialty malt	20°L	34	28%	2% - 99%
German - Carafa III	103	German	Grain	roasted malt	535°L	32	5%	1% - 13%
American - Pilsner	94	American	Grain	base malt	1.8°L	37	60%	7% - 98%
Caramel / Crystal 60L	74		Grain	crystal malt	60°L	34	5%	2% - 16%
German - CaraMunich I	51	German	Grain	crystal malt	39°L	34	6%	2% - 50%
Munich	49		Grain	specialty malt	6°L	37	32%	7% - 83%

Hops Used In Schwarzbier Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Hallertau Mittelfruh	150	3.75	41%	1% - 100%
Magnum	107	15	34%	4% - 100%
Saaz	95	3.5	45%	5% - 100%
Tettnanger	72	4.5	42%	13% - 100%
Hallertau Hersbrucker	53	4	38%	10% - 100%
Perle	51	8.2	47%	5% - 100%
Domestic Hallertau	43	3.9	39%	17% - 100%
Hallertau Tradition (Germany)	24	5	40%	1% - 100%
Northern Brewer	18	7.8	48%	25% - 100%
Warrior	18	16	36%	4% - 100%

Steeping Grains Used In Schwarzbier Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
American - Caramel / Crystal 120L	8	American	Grain	crystal malt	120°L	33	35%	16% - 100%
German - Carafa III	7	German	Grain	roasted malt	535°L	32	49%	30% - 100%
German - Carafa II	5	German	Grain	roasted malt	425°L	32	17%	11% - 31%
Crisp Malting - Chocolate Malt	4	GB	Grain	roasted malt	450°L	32.66	28%	14% - 40%
American - Black Malt	3	American	Grain	roasted malt	500°L	28	56%	17% - 100%
American - Chocolate	3	American	Grain	roasted malt	350°L	29	17%	12% - 24%
United Kingdom - Pale Chocolate	3	United Kingdom	Grain	roasted malt	207°L	33	31%	21% - 36%
Weyermann - Carafa III	3	German	Grain	roasted malt	525°L	32	28%	19% - 36%
Special B	2		Grain	crystal malt	115°L	34	26%	24% - 29%
United Kingdom - Crystal 60L	2	United Kingdom	Grain	crystal malt	60°L	34	25%	23% - 27%

Yeasts Used In Schwarzbier Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Fermentis - Saflager - German Lager Yeast W-34/70	145	Fermentis / Safale	Lagers	.105	High	83%	48°F	72°F
Fermentis - Saflager - German Lager Yeast S-23	47	Fermentis / Safale	Lagers	.105	High	82%	48°F	72°F
White Labs - German Lager Yeast WLP830	45	White Labs	Lagers	Medium	Medium	76.5%	50°F	55°F
Wyeast - Bohemian Lager 2124	33	Wyeast	Lagers	0.09	Medium	75%	48°F	58°F
White Labs - German Ale/ Kölsch Yeast WLP029	29	White Labs	Ale	Medium	Medium	75%	65°F	69°F
Imperial Yeast - L17 Harvest	21	Imperial Yeast	Lagers		Medium	70%	50°F	60°F
Wyeast - Bavarian Lager 2206	21	Wyeast	Lagers	0.09	Med-High	75%	46°F	58°F
Omega Yeast Labs - Lutra Kveik OYL-071	13	Omega Yeast Labs	Norwegian Ales	High	Medium	78%	68°F	95°F
Mangrove Jack - Bohemian Lager Yeast M84	11	Mangrove Jack	Lagers	n/a	High	78%	50°F	59°F
Lallemand - LalBrew Diamond Lager	10	Lallemand	Lagers	Low	High	80%	50°F	59°F

Other Ingredients Used In Schwarzbier Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	95	Water Agt	Mash	17%	0% - 100%
Whirlfloc	61	Water Agt	Boil	60%	0% - 100%
Epsom Salt	58	Water Agt	Mash	10%	0% - 50%
Lactic acid	56	Water Agt	Mash	73%	6% - 100%
Calcium Chloride (dihydrate)	56	Water Agt	Mash	20%	0% - 100%
Baking Soda	38	Water Agt	Mash	13%	0% - 58%
Chalk	33	Water Agt	Mash	24%	0% - 100%
Irish Moss	24	Fining	Boil	64%	1% - 100%
Calcium Chloride (anhydrous)	20	Water Agt	Mash	16%	0% - 71%
Phosphoric acid	19	Water Agt	Mash	72%	0% - 100%

Photos