Schwarzbier — Home Brew Recipe

Schwarzbier — Home Brew Recipe

What is Schwarzbier?

Schwarzbier is one of Germany's oldest beer styles, originating in Thuringia and Saxony. Unlike stouts or porters, this black lager is fermented cold with lager yeast, producing a crisp, clean finish. The dark malts provide colour and subtle roasted character without the heaviness associated with British dark ales.

Ingredients

Malt Bill (for 19 litres)

  • 3.5kg Pilsner malt
  • 300g Munich malt
  • 200g Carafa Special II (dehusked)
  • 100g Chocolate malt

Hops

  • 30g Hallertau Mittelfrüh (60 minutes)
  • 15g Tettnang (15 minutes)

Yeast

  • 1 packet Saflager W-34/70 or similar clean lager yeast

Other

  • 1 Campden tablet (optional, for chlorine removal)
  • Brewing salts as required for your water profile

Method

  1. Prepare water: If using tap water, treat with a Campden tablet. Aim for soft to moderately soft water — low sulphate, low chloride.
  2. Mash: Heat 15 litres of water to 67°C. Add all grains and maintain at 65°C for 60 minutes.
  3. Sparge: Sparge with 12 litres of water at 76°C until you collect approximately 23 litres of wort.
  4. Boil: Bring to a rolling boil for 60 minutes. Add Hallertau at the start and Tettnang with 15 minutes remaining.
  5. Cool: Chill wort rapidly to 10-12°C using an immersion or counterflow chiller.
  6. Ferment: Transfer to a sanitised fermenter and pitch lager yeast. Ferment at 10-12°C for 2-3 weeks.
  7. Lager: Once fermentation completes, reduce temperature to 2-4°C and lager for 4-6 weeks.
  8. Package: Bottle with 100g priming sugar or keg and force carbonate to 2.4-2.6 volumes CO₂.

Expected ABV

4.5-5.0%

Brewing Tips

  • Using dehusked Carafa Special II is essential — it provides colour and mild roasted flavour without harsh, acrid bitterness.
  • Temperature control is critical. If you cannot ferment cold, consider using a clean ale yeast at cool temperatures (15-16°C) as a compromise.
  • Patience pays off. The lagering period smooths out any rough edges and develops that characteristic clean, refined character.
  • Keep hop bitterness restrained. This style should finish with balanced, mild bitterness around 22-28 IBU.

Recommended Products

Stock up on everything you need for this brew:

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