Homebrew: All Grain Schwarzbier (Black Lager)
I’m a huge fan of Schwarzbiers otherwise know as black lagers. Being a fan I had to brew one. Here is the recipe:
Grain:
5 lbs. German Vienna
5 lbs. German Munich Malt
.75 lbs. German Dark Munich
0.5 lbs. Weyermann Caramunich III
0.5 lbs. Weyermann dehusked Carafa III
Mash:
1T. 5.2Mash Stablizer
S. Rest: 150° F for 60 minutes
Mashout: 170° F for 10 minutes
Boil:
1 oz Pearle Hops 60 min
1 Tab Whirfloc 15 min
1/2 tsp yeast NUtrient 10 min
WYEAST #2206 BAVARIAN LAGER YEAST (46°-56°)
Ferment at 48° for 7-14 days
Lager 4 more weeks
Recipe based on Norther Brewer’s Schwarzbier kit.
Schwarzbier Milled Grain
Adding Grain to Mash tun
Brew Kettle
Adding wort to Kettle
Sun behind the boiling brewpot
Pearle Hop Addition
Spent Grain
Transferring beer to Carboy
This looks great Peter. I love Schwarzbiers. Wynkoop has one that I drink on a regular basis. I love how deceiving they are – absolutely jet black but so light and easy drinking. If more brewers made them I could see them really catching on in the States.
Thanks for posting this. Cheers to sharing ; )
Thank Billy! Totally with you, such an under appreciated style.
Hi, I would like to try this recipe. How did it turn out? Do you think the 1 oz Pearl as the only hop addition was enough?
Thanks, I enjoy the blog.
Hi Jeff, This beer is about to be kegged, but the tastes I’ve had were very good. It is more traditional German then an American version of a schwarzbier. But, I do encourage people to tinker. The the recipe make it your own, experiment.