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08B1. Schwarzbier

290 calories 29.2 g 12 oz
Beer Stats
Method: All Grain
Style: Schwarzbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.031 (recipe based estimate)
Post Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 75% (brew house)
Source: WAWooldridge
Calories: 290 calories (Per 12oz)
Carbs: 29.2 g (Per 12oz)
Created Tuesday August 22nd 2017
Amount Fermentable Cost PPG °L Bill %
7 lb German - Dark Munich7 lb Dark Munich 36 10 40.6%
8 lb United Kingdom - Maris Otter Pale8 lb Maris Otter Pale - (late boil kettle addition) 38 3.75 46.4%
0.50 lb United Kingdom - Crystal 45L0.5 lb Crystal 45L - (late boil kettle addition) 34 45 2.9%
0.50 lb United Kingdom - Pale Chocolate0.5 lb Pale Chocolate 33 207 2.9%
0.25 lb German - Carafa II0.25 lb Carafa II 32 425 1.4%
1 lb German - Pilsner1 lb Pilsner 38 1.6 5.8%
17.25 lbs / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Magnum0.5 oz Magnum Hops Pellet 15 Boil 60 min 30.62 33.3%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 5 min 3.05 66.7%
1.50 oz / 0.00
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.09 gal Strike Water (Dark Munich, Melanodin) Temperature -- 137 °F --
Protein Rest Infusion -- 131 °F 90 min
Alpha-Amylase Rest Temperature -- 145 °F 15 min
2.96 gal Beta-Amylase Rest Temperature -- 158 °F 15 min
Mash-Out Temperature -- 170 °F 20 min
3.46 gal Batch Sparge Sparge -- 170 °F 15 min
Starting Mash Thickness: 2.25 qt/lb
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
16 g Chalk Water Agt Mash 1 hr.
2.50 g Epsom Salt Water Agt Mash 1 hr.
69.46 ml Phosphoric acid Water Agt Mash 1 hr.
5.58 g Phosphoric acid Water Agt Sparge 1 hr.
Wyeast - Bohemian Lager 2124
1 Each
Attenuation (avg):
Optimum Temp:
48 - 58 °F
Fermentation Temp:
52 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 870 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
CO2 Level: 2.5 Volumes
Target Water Profile
Munich (Dark Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
82 20 4 2 16 320
Rice Hulls:
Add 1lb for every 5lb of malt to help with heat distribution.

De-Husked Carafa:
Add after mash-out, during vorlauf.

Chocolate malt:
Add after mash-out, during vorlauf.
Mash Chemistry and Brewing Water Calculator

Overall Impression:
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.

Low to moderate malt, with low aromatic malty sweetness and/or hints of roast malt often apparent. The malt can be clean and neutral or moderately rich and bready, and may have a hint of dark caramel. The roast character can be somewhat dark chocolate- or coffee-like but should never be burnt. A low spicy, floral, or herbal hop aroma is optional. Clean lager yeast character, although a light sulfur is possible.

Medium to very dark brown in color, often with deep ruby to garnet highlights, yet almost never truly black. Very clear. Large, persistent, tan-colored head.

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 to medium bitterness, which can last into the finish. Light to moderate spicy, floral, or herbal hop flavor. Clean lager character. Aftertaste tends to dry out slowly and linger, featuring hop bitterness with a complementary but subtle roastiness in the background. Some residual sweetness is acceptable but not required.

Medium-light to medium body. Moderate to moderately-high carbonation. Smooth. No harshness or astringency, despite the use of dark, roasted malts.

Literally means “black beer” in German. While sometimes called a “black Pils,” the beer is rarely as dark as black or as bitter as a Pils; don’t expect strongly roasted, porter-like flavors.

A regional specialty from Thuringia, Saxony and Franconia in Germany. History is a bit sketchy, but is suspected of being originally a top-fermented beer. Popularity grew after German reunification. Served as the inspiration for black lagers brewed in Japan.
Characteristic 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 varieties and clean German lager yeasts are traditional.

Style Comparison:
In comparison with a Munich Dunkel, usually darker in color, drier on the palate, lighter in body, and with a noticeable (but not high) roasted malt edge to balance the malt base. Should not taste like an American Porter made with lager yeast. Drier, less malty, with less hop character than a Czech Dark Lager.

Vital Statistics:
OG: 1.046 – 1.052
FG: 1.010 – 1.016
ABV: 4.4 – 5.4%
IBUs: 20 – 30
SRM: 17 – 30

Commercial Examples:
Devils Backbone Schwartz Bier, Einbecker Schwarzbier, Eisenbahn Dunkel, Köstritzer Schwarzbier, Mönchshof Schwarzbier, Nuezeller Original Badebier

standard-strength, dark-color, bottom-fermented, lagered, central-Europe, traditional-style, balanced, dark-lager-family

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  • Last Updated: 2019-10-29 18:45 UTC
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