We been posting many recaps from our Oktoberfest Duel. I think now it’s time to look forward to our future. Here is a recipe for a Schwarbier or Black Beer.
We call this one “Black Betty” (Bam ba lam).
8.0 lbs. Pilsner Malt
2.0 lbs. Munich Malt
.75 lbs. Carafa Special® Type II
.5 lbs. Crystal 60
.5 lbs. Chocolate Malt
1.5 oz. Tettnanger Pellets boiled 60 mins.
.5 oz. Tettnanger Pellets boiled 15 mins.
.5 oz. Tettnanger Pellets boiled 1 mins.
Yeast: White Labs WLP830 German Lager
Original Gravity: 1.049
Final Gravity: 1.013
Color: 25.59 °SRM
Bitterness: 34.1 IBU
Alcohol (%volume): 4.8%
Mash at 154°F for 60 minutes. Ferement at 50°F for at least two weeks. Lager for 6 weeks. Carbonate to 2.5 volumes.
Leave a Reply