You must never underestimate the power of the Schwarz! The schwarz is a powerful ally. Its energy surrounds us and binds us. Once you start down the dark path of the “black beer”, forever will it dominate your destiny. The Liquid Schwarz combines the dark malts of a stout with the lightness of a lager. This joining makes the Schwarz delicious, refreshing, and remarkably smooth.
May the Schwarzbier with you.
Based on the Belgian Black Ale recipe from Hopsandberries.com.
Overview: black beer, makes 5 gals
7 lbs pale malt extract
1 lbs black malt grain
.5 lbs 10L crystal malt grain
2 oz german hallertauer hops
belgian ale yeast
1. prepare yeast
2. heat 2.5 gals water to 160 deg F
3. place cracked grains in grain bag, steep for 20 mins.
4. Remove grains, sparge, discard
5. add malt extract
6. bring to a boil then add 1 oz hops
7. boil 45 minutes
8. add .5 oz hops
9. boil 15 more mins.
10. add .5 oz hops
11. ice bath for 30 mins
12. transfer to FERMENTOR bucket, add cold water from sink sprayhose to top off to 5 gals
13. when wort has cooled to 70 deg F, add yeast, stir well
14. ferment between 68-72 deg F
15. when bubbling has stopped (usually within a week to 10 days), begin secondary fermentation.
1. sanitize bottling bucket
2. carefully transfer beer from FERMENTOR bucket to bottling bucket, trying not to stir up sediment at the bottom of the FERMENTOR bucket.
3. Clean the lid of your fermentor bucket and clean the airlock. Affix these to the top of the bottling bucket to make it airtight.
4. Let fermentation continue for 7-10 days, then bottle.