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	3585
Schwarzbier Gordon Strong	23 L	4.94%	24.75	1.050	1.013		All Grain	3282
SchwartzenbierenFahrvergnügen	5.5 gal	5.27%	20.54	1.049	1.009		All Grain	2807
Schwarzbier	12 gal	5.03%	29.55	1.046	1.008		All Grain	2737
Schwarzbier	21 gal	5.22%	28.92	1.051	1.011		All Grain	2265
JZ - German Schwarzbier	23 L	4.83%	29.53	1.047	1.010		BIAB	2236
Black rice lager	24 L	4.06%	24.58	1.040	1.009		All Grain	2121
SCHWARZBIER	50 L	4.69%	28.39	1.048	1.013		Partial Mash	2064
08B1. Schwarzbier	5.5 gal	8.64%	34.03	1.087	1.021		All Grain	1789
Bakke Brygg Schwarzbier 25 L	25 L	4.93%	25.06	1.050	1.012		All Grain	1709

Newest Schwarzbier Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Dark Lager	5.5 gal	5.68951%	0	1.052	1.009		BIAB	10
Brew Fort Schwarzbier	5 gal	5.58%	20.39	1.051	1.008		extract	25
Colorado Black Lager	5.5 gal	5.61%	23.3	1.057	1.014		All Grain	20
shwarzebier adelaide style	50 L	5.72%	22.34	1.055	1.011		All Grain	27
dark lager	660 gal	4.56%	0	1.046	1.012		All Grain	32
Schwarzbier Assignment	120 L	5.17%	30.99	1.052	1.012		All Grain	37
Schwartzbier	5.5 gal	5.14%	24.49	1.051	1.012		BIAB	48
Schmeidehammer	1200 L	5.19%	0	1.047	1.008		All Grain	46
Okinawa Blues	5.5 gal	4.73%	18.04	1.048	1.012		All Grain	28
Son of Schwart	5.5 gal	4.65%	22.65	1.048	1.013		All Grain	33

Fermentables Used In Schwarzbier Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Munich - Light 10L	185		Grain	specialty malt	10°L	33	29%	5% - 94%
German - Pilsner	177	German	Grain	base malt	1.6°L	38	60%	6% - 100%
German - Carafa II	167	German	Grain	roasted malt	425°L	32	5%	1% - 16%
American - Chocolate	133	American	Grain	roasted malt	350°L	29	4%	1% - 11%
Munich Dark 20L	106		Grain	specialty malt	20°L	34	28%	2% - 99%
German - Carafa III	106	German	Grain	roasted malt	535°L	32	5%	1% - 13%
American - Pilsner	97	American	Grain	base malt	1.8°L	37	60%	7% - 98%
Caramel / Crystal 60L	76		Grain	crystal malt	60°L	34	5%	2% - 16%
German - CaraMunich I	52	German	Grain	crystal malt	39°L	34	6%	2% - 50%
Munich	49		Grain	specialty malt	6°L	37	32%	6% - 83%

Hops Used In Schwarzbier Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Hallertau Mittelfruh	160	3.75	41%	1% - 100%
Magnum	110	15	34%	4% - 100%
Saaz	98	3.5	46%	5% - 100%
Tettnanger	77	4.5	42%	13% - 100%
Hallertau Hersbrucker	55	4	38%	10% - 100%
Perle	51	8.2	47%	5% - 100%
Domestic Hallertau	45	3.9	39%	17% - 100%
Hallertau Tradition (Germany)	29	5	39%	1% - 100%
Warrior	19	16	35%	4% - 100%
Northern Brewer	18	7.8	48%	25% - 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	158	Fermentis / Safale	Lagers	.105	High	83%	48°F	72°F
Fermentis - Saflager - German Lager Yeast S-23	48	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	32	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	21	Wyeast	Lagers	0.09	Med-High	75%	46°F	58°F
Imperial Yeast - L17 Harvest	21	Imperial Yeast	Lagers		Medium	70%	50°F	60°F
Lallemand - LalBrew Diamond Lager	16	Danstar	Lagers	High	High	80%	50°F	59°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

Other Ingredients Used In Schwarzbier Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	106	Water Agt	Mash	17%	0% - 100%
Whirlfloc	64	Water Agt	Boil	59%	0% - 100%
Calcium Chloride (dihydrate)	64	Water Agt	Mash	21%	0% - 100%
Lactic acid	63	Water Agt	Mash	72%	6% - 100%
Epsom Salt	63	Water Agt	Mash	10%	0% - 50%
Baking Soda	41	Water Agt	Mash	12%	0% - 58%
Chalk	35	Water Agt	Mash	22%	0% - 100%
Irish Moss	29	Fining	Boil	68%	1% - 100%
Calcium Chloride (anhydrous)	24	Water Agt	Mash	14%	0% - 71%
Phosphoric acid	21	Water Agt	Mash	74%	0% - 100%

Photos