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	4000
Schwarzbier Gordon Strong	23 L	4.94%	24.75	1.050	1.013		All Grain	3836
Schwarzbier	12 gal	5.03%	29.55	1.046	1.008		All Grain	3209
SchwartzenbierenFahrvergnügen	5.5 gal	5.27%	20.54	1.049	1.009		All Grain	3053
JZ - German Schwarzbier	23 L	4.83%	29.53	1.047	1.010		BIAB	2671
Black rice lager	24 L	4.06%	24.58	1.040	1.009		All Grain	2616
Bakke Brygg Schwarzbier 25 L	25 L	4.93%	25.06	1.050	1.012		All Grain	2076
Kolsch/Schwarzbier	3 gal	4.74%	30.98	1.047	1.011		Partial Mash	2071
JZ - Doing it in the Dark Schwarzbier	23 L	4.8%	29.29	1.048	1.012		BIAB	1953
#38 - Schwarzbier/Czech Dark	4.7 gal	4.41%	22.29	1.047	1.014		All Grain	1571

Newest Schwarzbier Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
stout	20 L	4.05%	11.43	1.037	1.006		All Grain	19
Black Rye Lager	30 L	5.19%	37.86	1.051	1.012		All Grain	13
Schwartz	5.25 gal	4.96%	25.48	1.046	1.008		BIAB	37
Pacific Black Lager	21 L	4.74%	30.38	1.042	1.006		All Grain	36
Black ale with coconut	76 gal	6.22%	19.04	1.057	1.011		All Grain	64
Schwazbier/Dark Czech split batch	9 gal	5.44%	0	1.051	1.010		BIAB	56
May the Schwarz be with you	5.5 gal	5.86151%	0	1.056	1.011		All Grain	78
Schwarzbier 64L	65 L	5.61%	24.79	1.055	1.012		All Grain	310
Smoked shwarz w/ tangerine	5.5 gal	5.22%	32.61	1.048	1.008		All Grain	69
Awesome Recipe	6.5 gal	7.79%	0	1.079	1.020		All Grain	49

Fermentables Used In Schwarzbier Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Munich - Light 10L	189		Grain	specialty malt	10°L	33	29%	5% - 94%
German - Pilsner	179	German	Grain	base malt	1.6°L	38	61%	8% - 100%
German - Carafa II	178	German	Grain	roasted malt	425°L	32	5%	1% - 16%
American - Chocolate	140	American	Grain	roasted malt	350°L	29	4%	1% - 11%
German - Carafa III	114	German	Grain	roasted malt	535°L	32	5%	1% - 13%
Munich Dark 20L	106		Grain	specialty malt	20°L	34	29%	2% - 99%
American - Pilsner	99	American	Grain	base malt	1.8°L	37	60%	7% - 98%
Caramel / Crystal 60L	77		Grain	crystal malt	60°L	34	5%	2% - 16%
Weyermann - Carafa Special Type II	62	DE	Grain	roasted malt	425°L	29.9	5%	2% - 11%
German - CaraMunich I	54	German	Grain	crystal malt	39°L	34	6%	2% - 50%

Hops Used In Schwarzbier Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Hallertau Mittelfruh	172	3.75	40%	1% - 100%
Magnum	118	15	34%	2% - 100%
Saaz	109	3.5	46%	5% - 100%
Tettnanger	86	4.5	42%	13% - 100%
Hallertau Hersbrucker	58	4	38%	10% - 100%
Perle	55	8.2	47%	5% - 100%
Domestic Hallertau	46	3.9	39%	17% - 100%
Hallertau Tradition (Germany)	37	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	185	Fermentis / Safale	Lagers	.105	High	83%	48°F	72°F
Fermentis - Saflager - German Lager Yeast S-23	51	Fermentis / Safale	Lagers	.105	High	82%	48°F	72°F
White Labs - German Lager Yeast WLP830	48	White Labs	Lagers	Medium	Medium	76.5%	50°F	55°F
Wyeast - Bohemian Lager 2124	29	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
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	19	Danstar	Lagers	High	High	80%	50°F	59°F
Omega Yeast Labs - Lutra Kveik OYL-071	15	Omega Yeast Labs	Norwegian Ales	High	Medium	78%	68°F	95°F
Lallemand - LalBrew NovaLager™	12	Lallemand	Lagers	High	Medium	81%	50°F	68°F

Other Ingredients Used In Schwarzbier Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	129	Water Agt	Mash	15%	0% - 100%
Calcium Chloride (dihydrate)	86	Water Agt	Mash	18%	0% - 100%
Epsom Salt	80	Water Agt	Mash	9%	0% - 50%
Whirlfloc	79	Fining	Boil	57%	0% - 100%
Lactic acid	76	Water Agt	Mash	69%	6% - 100%
Baking Soda	49	Water Agt	Mash	12%	0% - 58%
Chalk	43	Water Agt	Mash	21%	0% - 100%
Irish Moss	34	Fining	Boil	63%	0% - 100%
Calcium Chloride (anhydrous)	34	Water Agt	Mash	17%	0% - 71%
Yeast Nutrient	28	Other	Boil	28%	0% - 96%

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