Here is my recipe for a Schwartzbier. The beer stands out from the addition of Chocolate Wheat. Huge notes of bitter chocolate and subtle roasted flavours underpin the flavour profile. Feedback from a pro brewer's notes at comp indicates that the beer has "fantastic integration between layers of complex malts" so that's good enough for me to keep this recipe on file to brew each year. Brew Method: All Grain Style Name: Munich Dunkel Boil Time: 90 min Batch Size: 23 liters (fermentor volume) Boil Size: 29.2 liters Boil Gravity: 1.041 Efficiency: 79% (brew house) STATS: Original Gravity: 1.052 Final Gravity: 1.012 ABV (standard): 5.2% IBU (tinseth): 26.01 SRM (morey): 20.81 FERMENTABLES: 2.5 kg - German - Munich Light (51.1%) 1.5 kg - German - Pilsner (30.7%) 600 g - German - Munich Dark (12.3%) 120 g - German - Chocolate Wheat (2.5%) 120 g - German - Carafa II (2.5%) 50 g - German - Melanoidin (1%) HOPS: 45 g - Tettnanger, Type: Pellet, AA: 4, Use: Boil for 90 min, IBU: 23.06 10 g - Saaz, Type: Pellet, AA: 4, Use: Whirlpool for 0 min at 99 °C, IBU: 2.96 MASH GUIDELINES: 1) Temp: 52 C, Time: 5 min 2) Temp: 63 C, Time: 30 min 3) Temp: 72 C, Time: 30 min 4) Temp: 76 C, Time: 20 min Starting Mash Thickness: 2.7 L/kg OTHER INGREDIENTS: 0.5 each - Brewtan B, Time: 1 min, Type: Fining, Use: Boil 0.5 ml - ALDC, Type: Other, Use: Primary 5 ml - Biofine Clear, Type: Fining, Use: Kegging YEAST: Wyeast - Bavarian Lager 2206 Starter: Yes Form: Liquid Attenuation (avg): 75% Flocculation: Med-High Optimum Temp: 7.78 - 14.44 C Fermentation Temp: 9 C Pitch Rate: 2.0 (M cells / ml / deg P) Additional Yeast: 4L Starter NOTES: Mash water: 17.5 Sparge water: 16.5 Takes a while to smooth out the roasted flavours (try 6-8 weeks), but when it does it's something to behold.