Brew Fort Schwarzbier

1) Add 4 gal of water to boil pot

2) Steep grains for 30 mins @ 145F

3) Remove grains (3.8 gal remaining in pot)

4) Add Munich and Pilsen Light LME to pot (4.3gal in pot)

5) Bring to a low rolling boil (203F at 5000ft)

6) At 45 mins remaing in the 90 min boil, add 1oz Mt. Hood hops

7) At the last 15 mins of boil, add 1/2 whirlfloc tab

8) At the last 5 mins of boil, add 1oz Saaz hops

9) Sanitize fermenter/airlock

10) Add 10lbs of ice to fermenter bucket(1.2 gal water), Add wort to fermenter. (5 gal total with -.5 gal boil off in pot)

11) Add 34/70 lager yeast and 10ml Brewzyme-D (ALDC) when temp has dropped below 60F

12) Cap/Shake the hell out of fermenter.

13) Take gravity reading when ice has melted (target 1.051)

14) Ferment for about 1 week at 55F. When bubbling has stopped in airlock, take gravity measurement (target 1.008).

15) Rack to bottling bucket with 5oz dextrose, mix well. Alternatively if carb drops are used, place one drop into each bottle and rack from the fermenter into bottles.

16) Bottle and age bottles for 1 week at room temp to carbonate/condition (warm maturation)

17) Chill in fridge for 2 weeks @40F (cold stabilization)

18) Enjoy! Keep bottles in the fridge to keep yeast dormant.

19) Come back to Brew Fort for more ingredients!