Dave Helt’s Schwarzbier

(5 gallons/19 L, all-grain)
OG = 1.050  FG = 1.019 IBU = 30  SRM = 32  ABV = 4.1%
Winner of the Best of Show, Drunk Monk Challenge (735 entries)

Ingredients

4.5 lbs. (2.0 kg) Maris Otter malt
2.0 lbs. (0.91 kg) Vienna malt
1.5 lbs. (0.68 kg) Munich malt
1.0 lb. (0.45 kg) flaked barley
1.0 lb. (0.45 kg) dehusked Carafa® II malt
0.50 lb. (0.23 kg) CaraPils® malt
0.50 lb. (0.23 kg) pale chocolate malt
8 AAU US Goldings hops (30 min.) (1.7 oz./48 g of 4.5% alpha acids)
Wyeast 1056 (American Ale) yeast

Step by Step 

Mash at 154 °F (68 °C). Pitch 2⁄3 cup yeast slurry of 1056 from a previous batch. Boil for 90 minutes. Ferment at about 66–68 °F (19–20 °C), bottle, then lager at 38 °F (3.3 °C) for 4 months. [11 AAU hops in original recipe.]