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	3107
Schwarzbier Gordon Strong	23 L	4.94%	24.75	1.050	1.013		All Grain	2795
SchwartzenbierenFahrvergnügen	5.5 gal	5.27%	20.54	1.049	1.009		All Grain	2506
Schwarzbier	12 gal	5.03%	29.55	1.046	1.008		All Grain	2371
Schwarzbier	21 gal	5.22%	28.92	1.051	1.011		All Grain	2002
JZ - German Schwarzbier	23 L	4.83%	29.53	1.047	1.010		BIAB	1918
SCHWARZBIER	50 L	4.69%	28.39	1.048	1.013		Partial Mash	1804
Black rice lager	24 L	4.06%	24.58	1.040	1.009		All Grain	1582
Kolsch/Schwarzbier	3 gal	4.74%	30.98	1.047	1.011		Partial Mash	1422
08B1. Schwarzbier	5.5 gal	8.64%	34.03	1.087	1.021		All Grain	1305

Newest Schwarzbier Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Dark one	5 gal	4.79%	19.36	1.044	1.008		BIAB	16
Dancing in the Dark Schwarzbier	5 gal	4.84%	31.19	1.045	1.008		All Grain	15
schwarzbier	500 L	4.87%	24.24	1.051	1.014		All Grain	21
Grønnevikens milde natt	20 L	5.21%	35.04	1.053	1.013		All Grain	35
Black Lager V1	76 gal	5.63%	20.57	1.054	1.013		All Grain	24
Ying-Yang Schwarzbier	2.5 gal	6.12%	25.17	1.057	1.011		BIAB	49
Schwarzbier	5.5 gal	5.68%	27.67	1.058	1.015		All Grain	23
Schmutzig	5.25 gal	5.23%	25.05	1.048	1.008		All Grain	37
Der des Der	60 L	8.4%	29.08	1.085	1.021		All Grain	37
Schwarzbier 3	5.5 gal	5.25%	21.68	1.048	1.008		All Grain	29

Fermentables Used In Schwarzbier Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Munich - Light 10L	174		Grain	specialty malt	10°L	33	29%	5% - 94%
German - Pilsner	169	German	Grain	base malt	1.6°L	38	60%	6% - 100%
German - Carafa II	150	German	Grain	roasted malt	425°L	32	5%	1% - 16%
American - Chocolate	126	American	Grain	roasted malt	350°L	29	4%	1% - 11%
German - Carafa III	100	German	Grain	roasted malt	535°L	32	5%	1% - 13%
Munich Dark 20L	98		Grain	specialty malt	20°L	34	28%	2% - 99%
American - Pilsner	91	American	Grain	base malt	1.8°L	37	60%	7% - 98%
Caramel / Crystal 60L	72		Grain	crystal malt	60°L	34	5%	2% - 20%
German - CaraMunich I	50	German	Grain	crystal malt	39°L	34	6%	2% - 50%
Munich	44		Grain	specialty malt	6°L	37	33%	7% - 83%

Hops Used In Schwarzbier Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Hallertau Mittelfruh	136	3.75	41%	1% - 100%
Magnum	103	15	34%	4% - 100%
Saaz	92	3.5	45%	5% - 100%
Tettnanger	66	4.5	43%	13% - 100%
Hallertau Hersbrucker	52	4	38%	10% - 100%
Perle	49	8.2	48%	5% - 100%
Domestic Hallertau	40	3.9	38%	17% - 100%
Hallertau Tradition (Germany)	21	5	39%	1% - 100%
Warrior	19	16	36%	4% - 100%
Northern Brewer	17	7.8	49%	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%
United Kingdom - Pale Chocolate	3	United Kingdom	Grain	roasted malt	207°L	33	31%	21% - 36%
American - Chocolate	2	American	Grain	roasted malt	350°L	29	13%	12% - 14%
Belgian - Special B	2	Belgian	Grain	roasted 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	133	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	42	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	28	White Labs	Ale	Medium	Medium	75%	65°F	69°F
Wyeast - Bavarian Lager 2206	20	Wyeast	Lagers	0.09	Med-High	75%	46°F	58°F
Imperial Yeast - L17 Harvest	19	Imperial Yeast	Lagers		Medium	70%	50°F	60°F
Omega Yeast Labs - Lutra Kveik OYL-071	12	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
Imperial Yeast - L13 Global	9	Imperial Yeast	Lagers		Medium-low	73%	46°F	56°F

Other Ingredients Used In Schwarzbier Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	82	Water Agt	Mash	16%	0% - 100%
Whirlfloc	58	Fining	Boil	61%	0% - 100%
Epsom Salt	53	Water Agt	Mash	10%	0% - 50%
Lactic acid	52	Water Agt	Mash	72%	6% - 100%
Calcium Chloride (dihydrate)	48	Water Agt	Mash	18%	0% - 100%
Baking Soda	34	Water Agt	Mash	13%	0% - 58%
Chalk	30	Water Agt	Mash	26%	0% - 100%
Irish Moss	21	Fining	Boil	64%	1% - 100%
Calcium Chloride (anhydrous)	17	Water Agt	Mash	16%	0% - 71%
Calcium Chloride (dihydrate)	16	Water Agt	Mash	20%	0% - 100%

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