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| Schwartzbier |
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 A schwartzbier is like a good bluff in poker — it looks like one thing, but is another. Schwartz-biers look like dark roasty beers, but taste similar to Pilsners. Luckily, brewers have a couple aces up their sleeve — debittered dark grains or malt color extracts. Either will give you lots of color with minimal roasty flavors.
Schwartzpils
by Horst Dornbusch
(5 gallons/19 L, all-grain)
OG = 1.047 FG = 1.010
IBU = 27 SRM = 25 ABV = 4.8%
Ingredients
9.5 lbs. (4.3 kg) Weyermann Pilsner malt
5.5 oz. (155 g) Weyermann SINAMAR® malt color extract
6 AAU Tettnanger hops (60 min)
(1.5 oz./43 g of 4% alpha acids)
2.5 AAU Hallertau Mittelfrüh hops (15 min)
(0.5 oz./14 g of 5% alpha acids)
1 oz. (28 g) Tettnanger hops (0 min)
Wyeast 2042 (Danish Lager) or
White Labs WLP850
(Copenhagen Lager) yeast
(3.5 qts./~3.5 L yeast starter)
Step by Step
Step mash with a 20 minute rest at 122 °F (50 °C), a 30 minute rest at 148 °F (64 °C), a 30 minute rest at 162 °F (72 °C) and mash out to 169 °F (76 °C). Boil for 2 hours, adding hops at times specified in ingredient list. Add liquid malt color with 15 minutes remaining in boil. Ferment at 50 °F (10 °C) followed by a diacetyl rest at 55 °F (13 °C) for 3 days.
Extract with grains option:
Replace Pilsner malt with 5.66 lbs. (2.6 kg) of Weyermann Bavarian Pilsner liquid malt extract and 2.0 lbs. (0.91 kg) Pilsner malt. Steep Pilsner malt for 45 minutes at 148 °F (64 °C) in 0.75 gallons (2.8 L) water. Add water to “grain tea” to make 2.5 gallons (9.5 L) of wort. Boil 60 minutes, adding malt extract with 15 minutes left in boil. |
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