Schwarzbier

Classification: schwarzbier, black beer, all-grain, lager

Source: eyezofwrld@aol.com, 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.

Ingredients:

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

Procedure:

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)

Specifics:

Color: 28.8 SRM
Bitterness: 34 IBU
OG: 1.059
FG: 1.015
Alcohol: 5.9%