Going to be tackling a Schwartzbier in a couple weeks. After looking at a bunch of recipes, this is what I’ve come up with. Just wondering for those who have experience with this type of beer, any suggestions? Not sure if 9.5% dark malt is too much and it will be too roasty ? Thanks
Pilsner -70.4%
Dark Munich– 20.1%
Carafa 1 - 7.1%
Carafa 3 - 2.4%
IBU=29 with early magnum and late hallertauer m.
OG=1.048
SRM=26
White labs 830
Using RO water with a balance profile something like Ca=50, Mg=10, Na=16, Cl=70, SO4=70 and shooting for 5.5 pH in the mash
Thanks.