Description:

Mash at 66 C or 151 F. This is a very robust recipe producing a highly complex beer but also an easy drinking one. Schwarzbier is strictly a lager but this recipe can be brewed using the above yeast and ale fermentation profile without any compromise of quality. Try adding the specialty grains at the start of mashout to increase the complexity. Source: Patrick Hollingdale

Ingredients:

• 6 lbs 9.8 oz - Pilsen (1.7 SRM) (Grain)
• 2 lbs 3.3 oz - Munich II (Weyermann) (8.5 SRM) (Grain)
• 7.2 oz - Chocolate Wheat (Weyermann) (415.0 SRM) (Grain)
• 5.4 oz - Caramel Rye (Weyermann) (35.0 SRM) (Grain)
• 3.6 oz - Carafa I (Weyermann) (320.0 SRM) (Grain)
• 0.5 oz - Perle [8.9%] - Boil 60 min (Hops)
• 0.5 oz - Hallertauer Hersbrucker [3.7%] - Boil 20 min (Hops)
• 1.00 - Whirlfloc Tablet (Boil 15 min) (Misc)
• 0.5 oz - Hallertauer Hersbrucker [3.7%] - Boil 0 min (Hops)
• 2 pkgs - Pilsner Urquell (Bio4 #SY001) (Yeast)

Additional Instructions

Boil: 60 Minutes

Beer Profile

Original Gravity: 1.043 (10.7° P)
Final Gravity: 1.011 SG (2.9° P)
Alcohol by Vol: 4.2%
Color SRM: 21.1  Color Sample 
Bitterness IBU: 19.8
Recipe Type: all-grain
Yield: 6.26 US Gallons

Source: Bambeer