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Beer Style: Schwarzbier (Black Beer)  (4C)
Recipe Type: all-grain
Yield: 5 US gallons

Schwarzbier (Black Beer)


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

Click to Print Recipe


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)