Schwarzbier, or “black beer,” is a German-style lager that combines the clean, smooth lager characteristics with subtle roasted malt flavors. It’s dark in color, yet surprisingly light in body and not overly bitter. This recipe will guide you through creating a 5-gallon (approximately 19 liters) batch of Schwarzbier.

Ingredients:

Malt Bill:

• 7 lbs (3.18 kg) Pilsner Malt
• 1.5 lbs (0.68 kg) Munich Malt
• 0.75 lb (340 g) Carafa II or III (for color and mild roastiness, use de-husked for smoother flavor)
• 0.5 lb (227 g) Crystal Malt (60L)
• 0.25 lb (113 g) Chocolate Malt (for added complexity and color)

Hops:

• 1 oz (28 g) Hallertau Mittelfrüh Hops (4.5% AA) at 60 minutes (for bittering)
• 0.5 oz (14 g) Hallertau Mittelfrüh Hops (4.5% AA) at 15 minutes (for flavor)

Yeast:

• German Lager Yeast (such as Wyeast 2124 Bohemian Lager or Saflager W-34/70)

Other:

• Lagering capabilities (ability to ferment and store at cold temperatures)
• Water adjustments to match a soft water profile, similar to that of Munich

Instructions:

1. Mash: Heat your water to around 152°F (67°C) and mash the grains for 60 minutes. This temperature facilitates a medium body which is perfect for Schwarzbier.
2. Sparge: Sparge the grains with hot water (around 168°F or 76°C) to collect around 6.5 gallons (24.6 liters) of wort, compensating for boil off.
3. Boil: Bring the wort to a boil and follow the hop schedule:
   • Add 1 oz of Hallertau Mittelfrüh at the start of a 60-minute boil for bittering.
   • Add 0.5 oz of Hallertau Mittelfrüh with 15 minutes left in the boil for flavor.
4. Cool: After the boil, cool the wort as quickly as possible to around 50°F (10°C), which is in the ideal fermentation temperature range for lagers.
5. Fermentation: Transfer the cooled wort to a fermenter, pitch the yeast, and ferment at 50-55°F (10-13°C) for about two weeks, or until fermentation is complete.
6. Lagering: Once primary fermentation is complete, gradually lower the temperature to 32-35°F (0-2°C) for the lagering phase. Lager the beer for 4-6 weeks to allow it to clarify, mature, and develop a smooth lager character.
7. Bottling/Kegging: After lagering, package the beer into bottles or a keg. If bottling, add priming sugar to carbonate. Allow the beer to carbonate for 2 weeks at room temperature before chilling and serving.
8. Serving: Serve your Schwarzbier cold, between 35-40°F (1.7-4.4°C), to best enjoy its clean, malty, and slightly roasted flavors.

Brewing Notes:

• Water chemistry is important for Schwarzbier. Soft water is ideal, so consider adjusting your brewing water to achieve a profile similar to Munich’s water.
• Pay close attention to fermentation temperatures. Lager yeasts require cooler temperatures to produce the clean, crisp characteristics typical of the style.
• The lagering phase is crucial for developing the smooth character of Schwarzbier. Don’t rush this step.

Enjoy brewing this classic, dark, yet refreshing German beer style!

Homebrewing Recipes

We are circling back to include more homebrew articles. We have gotten some requests for recipes, so we have decided to write them up and post them here. Be sure to check for other Homebrew articles and recipes as well!

• Brewing a Traditional Lithuanian Farmhouse Beer – Keptinis (Karl Larson)

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• Titan’s Tribute Barleywine (Homebrew Recipe)

• Mad Elf Inspired Clone (Homebrew Recipe)

• Dark Souls Schwarzbier (Homebrew Recipe)

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