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Written by Steve Ruch
This recipe combines the grain bill of my schwarzbier recipe with the yeast and hop bill of my Pilsner recipe.
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Lakefront Brewery: Eastside Dark clone
This Bavarian dark lager is a blend of three specialty grains, creating a rich, smooth, dark beer that anyone can enjoy.
Weizen Trippelbock
Inspired by The Livery’s Trippel Weizenbock. Steve Berthel told us that, “Most lagers do not use black patent, chocolate, or roast barley in the recipes. I favor a two-hour boil with dark crystal malts to achieve the raisiny, toffee flavors.” He combines extra dark 155–165 °L English crystal malt with bready German base malts (malted wheat, Pilsner, Vienna, and dark Munich). Moderate hopping with Perle and Tettnang provide the balance. Mike’s second attempt to dial in this recipe is currently resting in a 5-gallon (19-L) malt whisky barrel from Balcones Distillery in Texas.