Ingredients with Measurements:
- 6 lbs Munich malt
- 1 lb Pilsner malt
- 8 oz Carafa II malt
- 1 oz Hallertau hops
- 1 oz Tettnang hops
- 1 packet of lager yeast
- 5 gallons of water
Special equipment needed:
- Mash tun
- Boil kettle
- Fermentation vessel
- Thermometer
- Hydrometer
- Airlock
Step-by-step instructions:
1. Heat 3 gallons of water to 165°F in the mash tun.
2. Add the Munich malt, Pilsner malt, and Carafa II malt to the mash tun and stir well.
3. Allow the mash to rest for 60 minutes at 152°F.
4. Vorlauf (recirculate) the wort until it runs clear.
5. Sparge the grains with 2 gallons of 170°F water.
6. Collect the wort in the boil kettle and bring to a boil.
7. Add 1 oz of Hallertau hops and boil for 60 minutes.
8. Add 1 oz of Tettnang hops and boil for an additional 5 minutes.
9. Chill the wort to 50°F and transfer to a fermentation vessel.
10. Pitch the lager yeast and ferment at 50°F for 2-3 weeks.
11. Transfer to a secondary fermentation vessel and lager at 35°F for 4-6 weeks.
12. Bottle or keg the beer and carbonate to 2.5 volumes of CO2.
- Time:
Preparation time: 6 hours
- Cooking time: 1 hour
Temperature:
- Mash temperature: 152°F
- Boil temperature: 212°F
- Fermentation temperature: 50°F
Serving size:
- Makes 5 gallons of beer
- Serving size: 12 oz
Nutritional information:
- Calories: 150
- Carbohydrates: 15g
- Protein: 2g
- Fat: 0g
Substitutions for ingredients:
- Munich malt can be substituted with Vienna malt.
- Pilsner malt can be substituted with 2-row malt.
- Carafa II malt can be substituted with chocolate malt.
Variations:
- Add 1 lb of honey to the boil for a honey Schwarzbier.
- Use a different hop variety for a different flavor profile.
Tips and tricks:
- Be sure to properly sanitize all equipment to prevent contamination.
- Use a yeast starter to ensure a healthy fermentation.
- Lager the beer for at least 4 weeks for best results.
Storage instructions:
- Store in a cool, dark place at 40-50°F.
Reheating instructions:
- Serve cold.
Presentation ideas:
- Serve in a traditional German beer stein.
Garnishes:
- None needed.
Pairings:
- Grilled bratwurst
- Soft pretzels
- Sauerkraut
Suggested side dishes:
- German potato salad
- Red cabbage slaw
Troubleshooting advice:
- If the beer is too bitter, reduce the amount of hops used in the boil.
- If the beer is too sweet, reduce the amount of specialty malts used in the recipe.
Food safety advice:
- Be sure to properly sanitize all equipment to prevent contamination.
Food history:
- Schwarzbier is a German black lager that originated in the Thuringia region of Germany.
Flavor profiles:
- Helles Schwarzbier is a light-bodied black lager with a smooth, malty flavor and a subtle hop bitterness.
Serving suggestions:
- Serve cold in a traditional German beer stein.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: German