My Schwarzbier recipe. It is a good recipe that I reckon hits the mark for Schwarzbier. It could drop the Caramunich II, and up the Munich II, but I like a more malty flavour so horse's and courses. Grain Bill for 25L batch Malt type EBC Amount % Grain bill 1. Bohemian pilsner malt (Weyermann) 3.5 3 Kg 58.25% 2. Munich malt II (Weyermann) 24 1.5 Kg 29.13% 3. Melanoiden malt (Weyermann) 70 200 gm 3.88% 4. Carafa Special II (Weyermann) 1200 250 gm 4.85% 5. Caramunich II (Weyermann) 110-130 200 gm 3.88% Mash schedule (either stepped or decoction): 62C for 30mins, 68C for 30mins, 72C for 10mins Anticipated OG 1056 (at 80% efficiency) Anticipated FG 1016 (at 72% attenuation) Hop additions Boil time: 90 mins Amount Time Type % Alpha Acid IBU contribution 1. 35g 90min Northern Brewer 5.85% 17.9 2. 15g 90min Hallertau Pacific 6.1% 7.7 3. 14g 30min Hallertau Pacific 6.1% 5.3 4. 7g 15min Hallertau Pacific 6.1% 1.3 Yeast Saflager w-34/70 (Weihenstephan) or similar clean lager yeast Fermentation Temp between 10-14C for 10-14 days then lager (cold condition) for 1-2 months 3 months after fermentation commenced my comments on tasting were: This beer is exactly to style and very tasty. Colour is spot on, black in the glass and when held up to the light a translucent black/red tinged appearance. Could be a little more malty in flavour to my tastes, but very similar to Koestritzer in taste and mouth feel. Probably a slight bit more roasted grain flavour than Koestritzer, which comes from the caraspecial perhaps, but not over powering at all. EDIT - for my last brew of this recipe, my OG was 1047 and FG 1008, but my mash temp and sparging were a little off.