SCHWARZBIER: A German BLACK LAGER for the WINTER | How to make a BLACK BEER with NO ROAST FLAVORS
It not a porter, it’s not a stout, it’s a Schwarzbier! See how I gave this beer a black color without making it taste roasty!
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Recipe for 5 gallons, your efficiency may vary:
“Stormin’ Norman Schwarzbier”
4.6% ABV 20 IBU
10 lb Weyermann Barke Munich Malt (90.9%)
0.5 lb Weyermann Dehusked Carafa II (4.5%) (Added at the end of the mash)
0.5 lb Weyermann Melanoidin Malt (4.5%)
Single Infusion Mash at 154 F (68 C) for 60 min
Water (ppm): Ca: 77, Mg: 3, Na: 72, SO4: 68, Cl: 95, HCO3: 188
Add 3g Gypsum, 1g Epsom, 6g CaCl, and 8g Baking Soda to 8 gal (30 L) of distilled water.
Adjust mash pH to 5.2-5.5 with lactic acid if needed.
90 minute boil
60 min – Add 1.25 oz (35g) Hallertauer Mittelfrueh (3.6% AA)
10 min – Add 1 oz (28g) Hallertauer Mittelfrueh
Yeast: Wyeast 2206 Bavarian Lager (2nd generation)
Ferment at 50-60 F (8-10 C) for 14-18 days, allow a diacetyl rest if needed before packaging.
0:00 Intro and Welcome
0:44 Style Description and Approach
10:03 Boil and Yeast Pitch
11:21 Fermentation Plan
14:04 Fermentation Follow-Up
14:46 Pour and Tasting Notes
19:12 Potential Improvements
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