📝 About This Recipe
Hailing from the historic regions of Thuringia and Saxony, Schwarzbier is Germany’s 'Black Beer'—a surprisingly light-bodied lager that defies its dark appearance. This recipe balances a smooth, chocolatey malt backbone with a clean, crisp finish and just a hint of roasted coffee bitterness. It is the perfect brew for those who love the complexity of dark malts without the heavy caloric weight of a stout.
🥗 Ingredients
The Grain Bill (Mashing)
- 7 lbs German Pilsner Malt (Base malt for a crisp foundation)
- 3 lbs Munich Type I Malt (Adds bready, melanoidin richness)
- 12 oz Carafa Special III (De-husked roasted malt for color without harsh astringency)
- 8 oz Caramunich II (For body and slight caramel sweetness)
- 1/2 lb Rice Hulls (To prevent a stuck sparge)
The Hop Schedule (Boiling)
- 1.5 oz Hallertauer Mittelfrüh Hops (60-minute addition for bittering)
- 0.5 oz Tettnanger Hops (15-minute addition for spicy aroma)
- 1 teaspoon Irish Moss (Added during the last 15 minutes for clarity)
Fermentation & Water
- 2 packets Saflager W-34/70 or WLP830 (German Lager yeast; ensures a clean profile)
- 8 gallons Brewing Water (Soft water is preferred; treat with calcium chloride if needed)
- 4.5 oz Priming Sugar (For natural carbonation in bottles)
👨🍳 Instructions
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1
Mill all grains (Pilsner, Munich, Carafa Special III, and Caramunich) to a coarse crack, ensuring the husks are intact but the starchy interiors are exposed.
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2
Heat 4 gallons of strike water to 163°F (73°C) in your mash tun. Slowly stir in the milled grains and rice hulls to avoid dough balls.
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3
Stabilize the mash temperature at 152°F (67°C) and hold for 60 minutes. This 'Saccharification Rest' converts starches into fermentable sugars.
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4
Perform a 'Mash Out' by raising the temperature to 168°F (76°C) for 10 minutes to stop enzymatic activity and thin the liquid for easier rinsing.
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5
Vorlauf (recirculate) the wort until it runs clear, then sparge with 170°F (77°C) water until you collect approximately 6.5 gallons of liquid in your boil kettle.
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6
Bring the wort to a vigorous rolling boil. Once boiling, add the Hallertauer Mittelfrüh hops and set a timer for 60 minutes.
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7
With 15 minutes remaining in the boil, add the Tettnanger hops and the Irish moss to help coagulate proteins for a clear beer.
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8
After the 60-minute boil is complete, rapidly chill the wort to 50°F (10°C) using an immersion or plate chiller.
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9
Transfer the chilled wort to a sanitized fermenter, aerating well by shaking or using an oxygen stone. Pitch both packets of lager yeast.
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10
Ferment at a steady 52°F (11°C) for 10-14 days until the gravity readings remain stable for three consecutive days.
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11
Perform a 'Diacetyl Rest' by raising the temperature to 62°F (17°C) for 48 hours to allow the yeast to clean up any buttery off-flavors.
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12
Cold crash the beer to 35°F (2°C) and 'Lager' (store cold) for at least 4 weeks. This step is crucial for the smooth, crisp Schwarzbier character.
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13
Bottle or keg the beer. If bottling, dissolve the priming sugar in a small amount of boiling water, mix into the beer, and bottle immediately. Condition at room temperature for 2 weeks before moving to cold storage.
💡 Chef's Tips
Always use Carafa 'Special' malts rather than standard Carafa; the 'Special' version is de-husked, which prevents the beer from tasting like acrid burnt toast. Temperature control is the most important factor in lager brewing; if you cannot maintain 52°F, use a hybrid yeast like 'California Lager'. If your water is very hard, use 50% distilled water to prevent the dark malts from creating a harsh, salty bitterness. Be patient during the lagering phase; the flavors truly meld and the 'yeasty' edges disappear after the 4-week mark. Sanitization is paramount—any bacteria present will thrive during the long, cool fermentation period.
🍽️ Serving Suggestions
Serve in a tall, fluted 'Stange' glass or a traditional German glass tankard to showcase the ruby highlights. Pair with roasted meats like Sauerbraten or grilled bratwurst with spicy mustard. Complements earthy cheeses such as Münster or a sharp, aged White Cheddar. The coffee notes in the beer make it a surprising but delightful partner for dark chocolate tarts. Best served at a 'cellar temperature' of 45-50°F to allow the malt aromatics to bloom.