This beer recipe was taken from the book Session Beers: Brewing for Flavor and Balance by Jennifer Talley.
This German-style dark lager from Red Rock Brewery is a classic schwarzbier that won a gold medal at the 2010 Great American Beer Festival. It’s unusually dark color is gained from four different malts and very light hopping that make it a sessionable black lager.
This homebrew recipe is featured in 51 Craft Beer Clone Recipes 2019. Find out what recipe was featured for your state!
Red Rock Brewing Black Bier | Schwarzbier
- 7.0 lbs (3.18 kg) Pilsner malt
- 12 oz (340 g) Munich malt 10° L
- 5 oz (140 g) dehusked black malt
- 1.5 oz (43 g) roast malt
- 0.75 oz (21 g) Tettnang (4% AA) @ 60 min
- 0.75 oz (21 g) Tettnang (4% AA) @ 30 min
- 1.5 oz (43 g) Hallertauer Mittelfrüh (4% AA) @ whirlpool
- Lager yeast (2124 Wyeast)
- Adjust reverse osmosis water pH with lactic acid. No calcium needed.
- Original Gravity: 1.040 (10 P)
- Final Gravity: 1.009 (2.3 P)
- ABV: 4%
- IBU: 28
Mash as normal, rest at 148-149° F (64.4-65° C), thin mash. Ferment at 48-49° F (8.9-9.4° C). Once primary fermentation is complete, rack the beer off the yeast and age in the coldest place you have, 33-36° F (0.5-2° C) is optimal. Since it’s only 4% ABV do not cool below 33° F (0.5° C). Rack again into a Cornelius keg or bottle. Carbonate to 2.5 vol CO2.