Only made a couple of these in my 'career' and while the two iterations I made turned out nicely, they were more like porters made with lager yeast than true schwarz.
Trying to shoot for more malty, german type with more restrained roast.
Thoughts on this recipe:
1.051 SG
23 IBUs
24 SRM
12 gal
12# Pils
7# Dark Munich
1#2oz Caramunich
1# Midnight Wheat
.875oz Magnum 60 min
1oz Mittlefruh 10 min
1oz Mittlefruh 0 min
WL830
Opinions?