This is a Community Recipe created by bythemashtungmail-com
(Community Recipes are recipes that have been created by our customers who have then shared the recipe so that other customers can purchase them.)
Dingemans Pilsen Malt (3300 grams)
Crisp Munich Malt (1000 grams)
BESTMALZ Smoked (300 grams)
Weyermann® Carafa Special® Type 3 (350 grams)
Hallertauer Hersbrucker Whole Hops (1 packs)
OMEGA Yeast – OYL-114 – Bayern Lager (1 packs)
Beer Style (main): European Lagers
Beer Style (sub): German-Style Schwarzbier
Batch Size: 22L
Original Gravity: 1.047
Final Gravity: 1.009
ABV %: 4.9
Temperature °C: 65
Length (mins): 60
Out temp °C:
Out time (mins):
Boil time (mins): 60
Additions and timing:
Secondary additions and timing:
At the start of the boil, add 50g of Hallertauer Hersbrucker.
Add a further 50g of Hallertauer Hersbrucker at flameout.
Yeast: OMEGA Yeast – OYL-114 – Bayern Lager
Fermentation temperature/steps: 11C for up to 2 weeks. Rise to 16C once complete. Slowly lower temperature to 3C over a few days and keep for 4 weeks at 3C in fermenter or keg.
Dating back to at least 800BC, Schwarzbier (otherwise known as Black Lager) is the oldest known style of European beer. Black in colour, but with the crisp refreshing body of a lager, this beer gets its popularity from its intricate balance mixed with delicious drinkability!
We brew a Schwarzbier in episode 23 of By The Mash Tun, you can find it at http://www.kaiju.fm/by-the-mash-tun/23-schwarzbier-black-lager