Black Saxon - Schwarzbier - 2011 National Homebrew Competition Winner

Ingredients

For 7.5 Gallons (28.39 L)

    7.0 lb (3.18 kg) Weyermann Munich II malt
    6.0 lb (2.72 kg) Weyermann pils malt
    8.0 oz (227 g) Weyermann Cara-Munich malt
    12.0 oz (340 g) Weyermann Carafa I malt
    1.5 oz (42 g) Tettnang pellet hops, 4.5% a.a. (FWH)
    0.5 oz (14 g) Tettnang pellet hops, 4.5% a.a. (10 min)
    Fermentis S-23 lager yeast (1 qt starter)
 

Specifications

    Original Gravity: 1.054
    Final Gravity: 1.014
    ABV: 5.38%
 

Directions

    Mash grains at 153° F (67° C) for 60 minutes. Mash out at 168° F (76° C) for 15 minutes.
    Primary fermentation for 14 days at 54° F (12° C).
    Secondary fermentation for 14 days at 50° F (10° C).
    Forced CO2 to carbone (2.4 vol).