I haven’t brewed a schwarzbier for a couple of years. Of course Kostritzer is probably my favorite so it’s the one I judge by. I brewed this recipe last and it was good but a little more roast flavor than I wanted.
Amt Name Type # %/IBU
4 lbs Munich Malt 40 EBC (20.0 SRM) Grain 1 44.4 %
4 lbs Vienna Malt (3.5 SRM) Grain 2 44.4 %
8.0 oz Carafa III (525.0 SRM) Grain 3 5.6 %
8.0 oz Caramunich III (57.0 SRM) Grain 4 5.6 %
1.02 oz Perle [7.00 %] - Boil 80.0 min Hop 5 29.0 IBUs
0.39 oz Hallertauer [4.10 %] - Boil 20.0 min Hop 6 3.7 IBUs
2.0 pkg Bavarian Lager (Wyeast Labs #2206) [125. Yeast 7 -
I figured next time I brewed it I would replace the carafa III with carafa special III and maybe add it toward the end of the mash. Then I ran across this recipe which I think may be Jamils? Not sure but it makes sense. Schwarzbier is really just a darker slightly maltier pils…
Amt Name Type # %/IBU
7 lbs 8.0 oz Pilsner (2.0 SRM) Grain 1 69.8 %
2 lbs 8.0 oz Munich Malt (15.0 SRM) Grain 2 23.3 %
12.0 oz Carafa Special III (Weyermann) (470.0 SR Grain 3 7.0 %
2.80 oz German Hersbrucker [2.80 %] - Boil 90.0 Hop 4 28.2 IBUs
1.00 oz German Hersbrucker [2.80 %] - Boil 10.0 Hop 5 3.4 IBUs
2.0 pkg Bavarian Lager (Wyeast Labs #2206) [125. Yeast 6 -
Any opinions or recipes you’ve brewed that you like?