The Beer Recipator


The BreweryHomeSpreadsheetRecipesDiscussion

Schwarzbier

Brewer: Steve Presley Email: steven.j.presley@ttu.edu
Beer: Schwarzbier Style: Schwarzbier
Type: All grain Size: 5.25 gallons
Color:
68 HCU (~27 SRM)
Bitterness: 26 IBU
OG: 1.048 FG: 1.012
Alcohol: 4.7% v/v (3.7% w/w)
Water: bottled (de-ionized) water w/ gypsum
Grain: 5 lb. German Pilsner
1 lb. Dextrine malt (Cara-Pils)
1 lb. Belgian CaraMunich
.25 lb. Roasted barley
.25 lb. Belgian chocolate
2.5 lb. German Munich
Mash: 70% efficiency
mash at 62-64 C for 70 min; 1 qt per 1b grain; sparge w/ 2 qts per 1b grain
Boil: 75 minutes SG 1.041 6.25 gallons
add irish moss w/ 15 min. left in boil
Hops: 1.5 oz. Hallertauer (3.5% AA, 75 min.)
1 oz. Hallertauer (3.5% AA, 15 min.)
Yeast: Bavarian Lager yeast (Wyeast 2206 or White labs WLP-830)
Carbonation: 3/4 cup corn sugar at bottling

Recipe posted 05/01/04.