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Steve and Dan’s Schwarzbier - Schwarzbier - 2007 National Homebrew Competition Winner
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INGREDIENTS
For 20 Gallons (75.7 L)
20.0 lb (9.07 kg) Weyermann Munich I malt
13.0 lb (5.9 kg) Weyermann Pilsner malt
2.5 lb (1.13 kg) Weyermann caramel Munich II
2.1 lb (0.95 kg) Weyermann Carafa II
3.0 lb (1.36 kg) Weyermann melanoidin malt
2.0 lb (0.8 kg) Briess dextrin malt
3.25 oz (92 g) Tettnanger whole hops, 4.5% a.a. (90 min)
2.0 oz (56 g) Mt. Hood whole hops, 6.5% a.a. (45 min)
1.0 oz (28 g) Tettnanger whole hops, 4.5% a.a. (15 min)
Wyeast No. 2308 Munich lager
Yeast starter (1 gallon)
Wyeast yeast nutrient
SPECIFICATIONS
Original Gravity: 1.055
Final Gravity: 1.016
ABV: 5.12%
DIRECTIONS
Mash grains at 153° F (67° C) for 90 minuites.
Primary fermentation for 19 days at 52° F (11° C) in glass.
Secondary fermentation for 32 days at 54° F (12° C) in glass.
Forced CO2 to carbonate
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