schwarzbier, black beer, all-grain, lager
Source: firstname.lastname@example.org, r.c.b.,
September 30, 1995
I hammered out this recipe after a trip to Kulmbach - it's pretty decent.
It's just shy of technically being a bock by gravity and somewhat darker
than a Winter Bock.
- 1 lb Pale 2-Row Malt
- 8 lbs Munich Malt
- 1 lb 60 degree Crystal Malt
- 3 oz Chocolate Malt
- 10-12 AAUs of Northern Brewer Hops (Bittering) 45 minutes
- 1/2 oz Tettnanger Hops (Flavoring) 15 minutes
- Wyeast 2206 Bavarian Lager yeast
Recommend Kraeusening with Extra Light Malt Extract.
Primary Fermentation: 14 Days (45 degrees F)
Secondary: 7 Days
Bottle and Lager for 6-8 weeks (32-35 degrees F)
- Color: 28.8 SRM
- Bitterness: 34 IBU
- OG: 1.059
- FG: 1.015
- Alcohol: 5.9%