Gordon Strong’s Schwarzbier

(5 gallons/19 L, all-grain)
OG = 1.048 FG = 1.012
IBU = 30 SRM = 31 ABV = 4.7%

Ingredients
6 lbs. (2.7 kg) Pilsner malt
3 lbs. (1.4 kg) dark Munich malt
12 oz. (340 g) Weyermann Carafa® Special I malt
4 oz. (113 g) Weyermann Carafa® Special III malt
1.75 AAU Hallertauer hops (first wort hop) (0.5 oz./14 g at 3.55% alpha acids)
5.5 AAU Magnum hops (60 min.) (0.5 oz./14 g at 11.0% alpha acids)
0.5 oz. (14 g) Hallertauer hops (5 min.)
Wyeast 2124 (Bohemian Lager), White Labs WLP830 (German Lager), or SafLager W-34/70 yeast
3⁄4 cup corn sugar (for priming)

Step by Step
This recipe uses reverse osmosis (RO) water. Adjust all brewing water to a pH of 5.5 using phosphoric acid. Add 1 teaspoon of calcium chloride to
the mash.

This recipe uses a step mash. Mash in the Pilsner and dark Munich at 144 °F (62 °C) in 14 qts. (13 L) water. Hold for 60 minutes. Raise the temperature to 158 °F (70 °C) and hold for 15 minutes. Add the Carafa® malts. Begin recirculating and raise temperature to 168 °F (76 °C) and recirculate for 15 minutes.

Put the first wort hops in the boil kettle, then sparge slowly and collect 6.5 gallons (24.5 L) of wort. Boil the wort for 90 minutes, adding hops at the times indicated in the recipe.

Chill the wort to 50 °F (10 °C), pitch the yeast, and ferment until complete. Rack to secondary and lager for three months at 32 °F (0 °C). Rack the beer, prime and bottle condition, or keg and force carbonate.

Schwarzbier

(5 gallons/19 L, extract with grains)
OG = 1.048 FG = 1.012
IBU = 30 SRM = 31 ABV = 4.7%

Ingredients
4 lbs. (1.8 kg) pale liquid malt extract
2 lbs. (907 g) Munich liquid malt extract
12 oz. (340 g) Weyermann Carafa® Special I malt
4 oz. (113 g) Weyermann Carafa® Special III malt
1.75 AAU Hallertauer hops (first wort hop) (0.5 oz./14 g at 3.55% alpha acids)
5.5 AAU Magnum hops (60 min.) (0.5 oz./14 g at 11.0% alpha acids)
0.5 oz. (14 g) Hallertauer hops (5 min.)
Wyeast 2124 (Bohemian Lager), White Labs WLP830 (German Lager), or SafLager W-34/70 yeast
3⁄4 cup corn sugar (for priming)

Step by Step
Start with 6 gallons (23 L) of soft or reverse osmosis (RO) water in the brew kettle. Heat the water to 158 °F (70 °C).

Turn off the heat. Add the finely crushed Carafa® malts in a mesh bag and allow the grains to steep for 30 minutes. Remove the bag and rinse grains gently.

With the heat turned off, add the malt extracts and stir thoroughly to dissolve completely. You do not want to feel extract on the bottom of the kettle. Turn the heat back on then add the first wort hops and bring to a boil. Boil the wort for 60 minutes, adding hops at the times indicated.

Chill the wort to 50 °F (10 °C), pitch the yeast, and ferment until complete. Rack to secondary and lager for three months at 32 °F (0 °C). Rack the beer, prime and bottle condition, or keg and force carbonate.