Dark European Lager - Schwarzbier

A dark German lager that balances roasted yet smooth malt flavors with moderate hop bitterness. The lighter body, dryness, and lack of a harsh, burnt, or heavy aftertaste helps make this beer quite drinkable.

Flavor Profile: Light to moderate malt flavor, which can have a clean, neutral character to a moderately rich, bread-malty quality. Light to moderate roasted malt flavors can give a bitter-chocolate palate that lasts into the finish, but which are never burnt. Medium-low

Ingredients: German Munich malt and/or Pilsner malts for the base, supplemented by a judicious use of roasted malts (such as Carafa types) for the dark color and subtle roast flavors. Huskless dark roasted malts can add roast flavors without burnt flavors. German hop

BJCP Style Guide

Top 10 Schwarzbier Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
The Schwarzbier radius	2.5 gal	5.25%	27.64	1.052	1.012		BIAB	3730
Schwarzbier Gordon Strong	23 L	4.94%	24.75	1.050	1.013		All Grain	3536
Schwarzbier	12 gal	5.03%	29.55	1.046	1.008		All Grain	2918
SchwartzenbierenFahrvergnügen	5.5 gal	5.27%	20.54	1.049	1.009		All Grain	2912
JZ - German Schwarzbier	23 L	4.83%	29.53	1.047	1.010		BIAB	2390
Black rice lager	24 L	4.06%	24.58	1.040	1.009		All Grain	2328
Kolsch/Schwarzbier	3 gal	4.74%	30.98	1.047	1.011		Partial Mash	1847
Bakke Brygg Schwarzbier 25 L	25 L	4.93%	25.06	1.050	1.012		All Grain	1833
JZ - Doing it in the Dark Schwarzbier	23 L	4.8%	29.29	1.048	1.012		BIAB	1668
#38 - Schwarzbier/Czech Dark	4.7 gal	4.41%	22.29	1.047	1.014		All Grain	1428

Newest Schwarzbier Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
black tea dark lager	18 L	4.91%	27.61	1.050	1.012		All Grain	18
Was Ist Das	5.5 gal	5.29%	0	1.048	1.008		All Grain	19
Vader Copy	10 gal	6.7%	74.39	1.068	1.017		All Grain	18
Kinda Dark Helmet	6.5 gal	5.32%	22.71	1.056	1.015		All Grain	21
White OWL Brewing - Schwarzbier	15 L	5.1%	25.45	1.050	1.011		BIAB	59
Smoke Schwarz	10.5 gal	5.13%	28.65	1.052	1.013		All Grain	41
Niagara College Target Brew: Schwarzbier	60 L	5.38%	21.37	1.054	1.013		All Grain	51
Schwarzbire	160 gal	5.73%	31.6	1.058	1.015		All Grain	37
Schwarzbier	6 gal	4.8%	30.89	1.047	1.011		All Grain	65
Olinger Schwarzbier	15 L	5.05%	28.63	1.049	1.011		BIAB	47

Fermentables Used In Schwarzbier Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Munich - Light 10L	186		Grain	specialty malt	10°L	33	29%	5% - 94%
German - Pilsner	174	German	Grain	base malt	1.6°L	38	61%	8% - 100%
German - Carafa II	171	German	Grain	roasted malt	425°L	32	5%	1% - 16%
American - Chocolate	136	American	Grain	roasted malt	350°L	29	4%	1% - 11%
German - Carafa III	112	German	Grain	roasted malt	535°L	32	5%	1% - 13%
Munich Dark 20L	106		Grain	specialty malt	20°L	34	28%	2% - 99%
American - Pilsner	98	American	Grain	base malt	1.8°L	37	60%	7% - 98%
Caramel / Crystal 60L	77		Grain	crystal malt	60°L	34	5%	2% - 16%
German - CaraMunich I	53	German	Grain	crystal malt	39°L	34	6%	2% - 50%
Weyermann - Carafa Special Type II	53	DE	Grain	roasted malt	425°L	29.9	5%	2% - 9%

Hops Used In Schwarzbier Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Hallertau Mittelfruh	161	3.75	41%	1% - 100%
Magnum	112	15	35%	4% - 100%
Saaz	106	3.5	46%	5% - 100%
Tettnanger	79	4.5	42%	13% - 100%
Hallertau Hersbrucker	56	4	38%	10% - 100%
Perle	53	8.2	48%	5% - 100%
Domestic Hallertau	45	3.9	39%	17% - 100%
Hallertau Tradition (Germany)	33	5	37%	1% - 100%
Warrior	19	16	35%	4% - 100%
Northern Brewer	18	7.8	48%	25% - 100%

Steeping Grains Used In Schwarzbier Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
American - Caramel / Crystal 120L	8	American	Grain	crystal malt	120°L	33	35%	16% - 100%
German - Carafa III	7	German	Grain	roasted malt	535°L	32	49%	30% - 100%
German - Carafa II	5	German	Grain	roasted malt	425°L	32	17%	11% - 31%
Crisp Malting - Chocolate Malt	4	GB	Grain	roasted malt	450°L	32.66	28%	14% - 40%
American - Black Malt	3	American	Grain	roasted malt	500°L	28	56%	17% - 100%
American - Chocolate	3	American	Grain	roasted malt	350°L	29	17%	12% - 24%
United Kingdom - Pale Chocolate	3	United Kingdom	Grain	roasted malt	207°L	33	31%	21% - 36%
Weyermann - Carafa III	3	German	Grain	roasted malt	525°L	32	28%	19% - 36%
Weyermann - Carafa Special Type II	3	DE	Grain	roasted malt	425°L	29.9	47%	18% - 72%
Caramel / Crystal 60L	2		Grain	crystal malt	60°L	34	31%	29% - 33%

Yeasts Used In Schwarzbier Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Fermentis - Saflager - German Lager Yeast W-34/70	170	Fermentis / Safale	Lagers	.105	High	83%	48°F	72°F
Fermentis - Saflager - German Lager Yeast S-23	50	Fermentis / Safale	Lagers	.105	High	82%	48°F	72°F
White Labs - German Lager Yeast WLP830	47	White Labs	Lagers	Medium	Medium	76.5%	50°F	55°F
White Labs - German Ale/ Kölsch Yeast WLP029	29	White Labs	Ale	Medium	Medium	75%	65°F	69°F
Wyeast - Bohemian Lager 2124	28	Wyeast	Lagers	0.09	Medium	75%	48°F	58°F
Wyeast - Bavarian Lager 2206	23	Wyeast	Lagers	0.09	Med-High	75%	46°F	58°F
Imperial Yeast - L17 Harvest	22	Imperial Yeast	Lagers		Medium	70%	50°F	60°F
Lallemand - LalBrew Diamond Lager	18	Danstar	Lagers	High	High	80%	50°F	59°F
Omega Yeast Labs - Lutra Kveik OYL-071	15	Omega Yeast Labs	Norwegian Ales	High	Medium	78%	68°F	95°F
Mangrove Jack - Bohemian Lager Yeast M84	11	Mangrove Jack	Lagers	n/a	High	78%	50°F	59°F

Other Ingredients Used In Schwarzbier Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	120	Water Agt	Mash	16%	0% - 100%
Calcium Chloride (dihydrate)	76	Water Agt	Mash	19%	0% - 100%
Whirlfloc	72	Fining	Boil	58%	0% - 100%
Epsom Salt	71	Water Agt	Mash	10%	0% - 50%
Lactic acid	70	Water Agt	Sparge	69%	6% - 100%
Baking Soda	45	Water Agt	Mash	12%	0% - 58%
Chalk	40	Water Agt	Mash	22%	0% - 100%
Irish Moss	31	Fining	Mash	67%	1% - 100%
Calcium Chloride (anhydrous)	28	Water Agt	Mash	14%	0% - 71%
Phosphoric acid	24	Water Agt	Mash	74%	20% - 100%

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