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	4747
Schwarzbier Gordon Strong	23 L	4.94%	24.75	1.050	1.013		All Grain	4246
Schwarzbier	12 gal	5.03%	29.55	1.046	1.008		All Grain	3566
SchwartzenbierenFahrvergnügen	5.5 gal	5.27%	20.54	1.049	1.009		All Grain	3346
Black rice lager	24 L	4.06%	24.58	1.040	1.009		All Grain	3047
JZ - German Schwarzbier	23 L	4.83%	29.53	1.047	1.010		BIAB	3036
Bakke Brygg Schwarzbier 25 L	25 L	4.93%	25.06	1.050	1.012		All Grain	2433
Kolsch/Schwarzbier	3 gal	4.74%	30.98	1.047	1.011		Partial Mash	2258
JZ - Doing it in the Dark Schwarzbier	23 L	4.8%	29.29	1.048	1.012		BIAB	2256
Schwarzbier (Black Beer)	5.5 gal	4.64%	21.61	1.049	1.014		All Grain	1860

Newest Schwarzbier Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
S'mores Schwarz	70 gal	4.69%	19.8	1.050	1.015		All Grain	37
Schwaaaaaarz!!!	6 gal	4.7%	25.49	1.046	1.011		All Grain	71
10bbl Hoppy Dark Lager	372 gal	5%	34.06	1.050	1.012		All Grain	42
Runes mørke lager	50 L	5.38%	25.28	1.055	1.014		All Grain	55
Schwarzbier	23 L	5.01%	29.65	1.050	1.012		BIAB	76
Horse 13/06/26	45 L	4.06%	30.85	1.044	1.013		All Grain	73
Eat My Schwarz-bier	5 gal	5.28%	26.47	1.052	1.012		All Grain	46
Black Belgian(from scratch)	76 gal	5.42%	20.98	1.051	1.011		All Grain	97
Belgian Black Ale	76 gal	5.49%	22.82	1.052	1.011		All Grain	82
JimBob's Dunkle Bock	5.5 gal	6.08%	27.81	1.057	1.011		All Grain	107

Fermentables Used In Schwarzbier Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Munich - Light 10L	191		Grain	specialty malt	10°L	33	29%	5% - 94%
German - Carafa II	183	German	Grain	roasted malt	425°L	32	5%	1% - 16%
German - Pilsner	183	German	Grain	base malt	1.6°L	38	61%	8% - 100%
American - Chocolate	146	American	Grain	roasted malt	350°L	29	4%	1% - 11%
German - Carafa III	121	German	Grain	roasted malt	535°L	32	5%	1% - 13%
Munich Dark 20L	105		Grain	specialty malt	20°L	34	29%	2% - 99%
American - Pilsner	102	American	Grain	base malt	1.8°L	37	60%	7% - 98%
Caramel / Crystal 60L	76		Grain	crystal malt	60°L	34	5%	2% - 16%
Weyermann - Carafa Special Type II	67	DE	Grain	roasted malt	425°L	29.9	5%	2% - 48%
Weyermann - Pilsner	63	German	Grain	base malt	1.5°L	36	61%	15% - 100%

Hops Used In Schwarzbier Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Hallertau Mittelfruh	184	3.75	41%	1% - 100%
Magnum	127	15	34%	2% - 100%
Saaz	118	3.5	45%	5% - 100%
Tettnanger	91	4.5	41%	13% - 100%
Hallertau Hersbrucker	58	4	37%	10% - 100%
Perle	57	8.2	47%	5% - 100%
Domestic Hallertau	46	3.9	39%	17% - 100%
Hallertau Tradition (Germany)	42	5	37%	1% - 100%
Willamette	22	4.5	51%	20% - 100%
Northern Brewer	20	7.8	47%	22% - 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%
Weyermann - Carafa Special Type II	3	DE	Grain	roasted malt	425°L	29.9	47%	18% - 72%
Caramel / Crystal 60L	2		Grain	crystal malt	60°L	34	31%	29% - 33%

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	199	Fermentis / Safale	Lagers	.105	High	83%	48°F	72°F
Fermentis - Saflager - German Lager Yeast S-23	53	Fermentis / Safale	Lagers	.105	High	82%	48°F	72°F
White Labs - German Lager Yeast WLP830	49	White Labs	Lagers	Medium	Medium	76.5%	50°F	55°F
White Labs - German Ale/ Kölsch Yeast WLP029	29	White Labs	Ale	Medium	Medium	75%	65°F	69°F
Wyeast - Bohemian Lager 2124	27	Wyeast	Lagers	0.09	Medium	75%	48°F	58°F
Wyeast - Bavarian Lager 2206	26	Wyeast	Lagers	0.09	Med-High	75%	46°F	58°F
Imperial Yeast - L17 Harvest	23	Imperial Yeast	Lagers		Medium	70%	50°F	60°F
Lallemand - LalBrew Diamond Lager	20	Danstar	Lagers	High	High	80%	50°F	59°F
Lallemand - LalBrew NovaLager™	17	Lallemand	Lagers	High	Medium	81%	50°F	68°F
Omega Yeast Labs - Lutra Kveik OYL-071	15	Omega Yeast Labs	Norwegian Ales	High	Medium	78%	68°F	95°F

Other Ingredients Used In Schwarzbier Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	139	Water Agt	Mash	15%	0% - 100%
Calcium Chloride (dihydrate)	94	Water Agt	Mash	19%	0% - 100%
Whirlfloc	85	Water Agt	Mash	56%	0% - 100%
Epsom Salt	83	Water Agt	Mash	9%	0% - 50%
Lactic acid	82	Water Agt	Mash	69%	6% - 100%
Baking Soda	51	Water Agt	Sparge	12%	0% - 58%
Chalk	47	Water Agt	Mash	20%	0% - 100%
Calcium Chloride (anhydrous)	37	Water Agt	Mash	16%	0% - 71%
Irish Moss	33	Fining	Mash	63%	0% - 100%
Yeast Nutrient	29	Water Agt	Boil	28%	0% - 96%

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