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Beer Type: Ale

Beer Style: Scottish / Irish Ales

• 

  Bavarian Schwarzbier

  
  

  Full flavored Schwarzbier featuring a Munich and Caramel Malt backbone with a touch of Chocolate Malt.

  
  

  Type: Lager

  Style: Dark Lager

  Batch Size: 5 gallons

  Recipe Type: Extract with grain

  Recipe Contributed By: Briess Technical Services Team

  
  

  Ingredients

  Quantity	Ingredient	Comment	Malt Style
  6.6 lbs	CBW® Pilsen Light LME		Extract, LME
  1 lb	Bonlander® Munich Malt		Kilned, Munich
  .5 lb	Caramel Malt 90L		Caramel, Crystal
  .25 lb	Midnight Wheat Malt		Bitterless Black
  .25 lb	Chocolate Malt		Roasted, Chocolate
  1 oz	Hallertau Hops (6% AA)	Boil 60 minutes
  1 oz	Hallertau Hops (6% AA)	Boil 20 minutes
  1 vial	WLP835 German Lager X
  1 capsule	Servomyces Yeast Nutrient	Boil 10 minutes

  
  

  Procedures

  1. Steep grains in 150-158ºF water for 30 minutes
  2. Remove grains
  3. Bring to boil
  4. Remove from heat
  5. Add liquid extract
  6. Add first hop addition
  7. Boil 40 minutes
  8. Add final hop addition
  9. Boil 20 minutes
  10. Cool to 70ºF and oxygenate wort
  11. Pitch 1 vial WLP835 German Lager X
  12. Cool to 52ºF after first signs of fermentation

  ---

  Primary Fermentation: 3-4 weeks at 52ºF, then allow to warm to 60ºF for 2 days

  Secondary Fermentation: 3 months at 38ºF

  Fermentation Notes:

  Original Gravity: 1.054

  Final Gravity: 1.014

  Alcohol by Weight: 4.2%

  Alcohol by Volume: 5.3%

  IBU: 30

  Color: 43

  Tags: