Recipes: Schwarzbier

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Style Profile based on 500 recipes

OG

1.052

FG

1.012

IBU

26

ABV

5.3%

BU:GU

0.50

Hops

3.7 g/L

Grain Bill Composition

  • 66% Base
  • 29% Toast
  • 7% Crystal
  • 5% Roast

Median % of grist by malt category

Common Hops

  • 25% Hallertau Mittelfrüh
  • 18% Magnum (GR)
  • 14% Samba
  • 11% Hallertau Taurus
  • 10% Hallertauer Hersbrucker
  • 9% Saaz (CZ)
  • 8% Tettnanger
  • 8% Perle (GR)
  • 5% Hallertau (US)
  • 5% Hallertau Tradition

% of Schwarzbier recipes using each hop

Common Fermentables

  • 18% Pilsner (2 Row) Ger
  • 15% Chocolate Malt
  • 15% Munich Malt
  • 11% German - Carafa II
  • 10% American - Chocolate
  • 9% German - Pilsner
  • 8% Carafa II
  • 7% German - Carafa III
  • 6% American - Pilsner
  • 6% Pilsner (Weyermann)

Colour = malt category · bar = % of recipes

Common Yeasts

  • 19% Saflager Lager (W-34/70) Fermentis
  • 10% German Lager Yeast (WLP830) White Labs
  • 6% Bavarian Lager (2206) Wyeast Labs
  • 5% Bohemian Lager (2124) Wyeast Labs
  • 3% SafLager West European Lager (S-23) Fermentis
  • 3% Safale American (US-05) Fermentis
  • 2% LalBrew Diamond Lager Lallemand
  • 2% Harvest (L17) Imperial Yeast
  • 1% German Ale II (WLP003) White Labs
  • 1% Lutra Kveik (OYL-071) Omega

% of Schwarzbier recipes using each strain

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