Beer Recipe of the Week: Big Black's Revenge

1996 National Homebrew Competition

Tony Steenkolk, Schwarzbier

Revenge is a beer best served cold, or at least drank on a cold day. Or maybe drinking well is the best revenge. Either way, you'll be covered when you brew up this schwarzbier.

This bottom-fermenting beer is smooth and full bodied, with noticeable malt sweetness masked by overtones of roasted malt, imparting a bitterness akin to dark chocolate. For maximum satisfaction enjoy with a wry grin in front of an old nemesis.

Ingredients for 7.5 Gallons (Extract/Grain)

6	pounds amber extract malt
5	pounds dark extract malt
2	pounds 80 ºL crystal malt
1	pound chocolate malt
1	pound black patent malt
3.25	ounces Hallertau hop pellets, 3.5% AA (60 minutes)
1.25	ounces Hallertau hop pellets, 3.9% AA (30 minutes)
1.25	ounces Tettnang hop pellets, 3.4% AA (15 minutes)
	Wyeast No. 2206 Bavarian lager yeast
	force-carbonate in keg

Original gravity:	1.063
Final gravity:	1.025
Boiling time:	60 minutes
Primary fermentation:	2 weeks at 55 °F in glass
Secondary fermentation:	4 weeks at 45 °F in stainless steel
Age when judged:	3 months

Notes

Steep grains at 170 °F for 30 minutes.

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