Style: Schwarzbier
All StylesStyle Profile
BU:GU
0.50
Hops
3.7 g/L
Mash pH
5.43
Style Guidelines BJCP 2021 Beer
OG 1.052
FG 1.012
IBU 26
ABV 5.3%
SRM
Typical Grain Bill
% of total grain weight across all recipes · sums to ~100%
Common Additions
% of Schwarzbier recipes using each malt category (addition % in brackets)
Hop Usage by Addition Type
g/L · median with IQR range
Bittering 0.79 g/L
Flavour 0.68 g/L
Aroma 0.97 g/L
Whirlpool 0.75 g/L
Common Hops
- 25% Hallertau Mittelfrüh
- 19% Magnum
- 15% Saaz
- 11% Taurus
- 10% Tettnang
- 9% Hersbrucker
- 8% Perle
- 7% Hallertau Tradition
- 5% Hallertau
- 3% Cascade
% of Schwarzbier recipes using each hop
Dry-Hop Rate by Year
g/L · median with IQR range
2019 0.34 g/L
2020 0 g/L
2021 0 g/L
2022 0 g/L
2023 0 g/L
2024 0 g/L
dated Schwarzbier recipes with at least one dry-hop addition
Common Fermentables
- 18% Pilsner (2 Row) Ger
- 16% Chocolate Malt
- 15% Munich Malt
- 10% German - Carafa II
- 10% American - Chocolate
- 9% German - Pilsner
- 8% Carafa II
- 7% German - Carafa III
- 7% Roasted Barley
- 7% Pilsner (Weyermann)
Colour = malt category · bar = % of recipes
Common Yeasts
- 19% Saflager Lager (W-34/70) Fermentis
- 11% German Lager (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% SafLager German Lager (S-189) Fermentis
- 2% German Bock Lager (WLP833) White Labs
- 2% Harvest (L17) Imperial Yeast
- 2% Diamond Lager Lallemand
% of Schwarzbier recipes using each strain
Mash Profile
- 65% Single Infusion
- 28% Step Mash
- 7% Decoction
% of Schwarzbier recipes with mash data
Typical Water Profile
- 80 ppm Ca²⁺
- 12 ppm Mg²⁺
- 9 ppm Na⁺
- 37 ppm Cl⁻
- 35 ppm SO₄²⁻
- 143 ppm HCO₃⁻
median across recipes with a declared water profile
Similar Styles
Most alike in strength, bitterness, colour, grist, hops and yeast.