Batch 019 - May the Schwarzbier With Me

Batch Size Boil Time Est. IBU Est. SRM Est. OG Est. FG Est. ABV
4.2gal 75 min 28.7 23.8 1.050 1.012 5.0%


Amt Name Type %/IBU
5 lbs 4.0 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 68.5 %
1 lbs 8.0 oz Munich Malt (9.0 SRM) Grain 19.6 %
6.0 oz Carafa II (412.0 SRM) Grain 4.9 %
4.5 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3.7 %
2.4 oz Pale Chocolate Malt (200.0 SRM) Grain 2.0 %
1.8 oz Chocolate Malt (Muntons) (375.0 SRM) Grain 1.4 %
0.40 oz Sterling 2016 [11.60 %] - First Wort 75 min Hop 22.9 IBUs
0.85 oz Saaz 2016 [3.20 %] - Boil 15.0 min Hop 5.8 IBUs
3.0 pkg Saflager W34/70 (expired) (Fermentis) Yeast -

Water profile

“Brown Balanced” in Bru’n Water

Calcium (ppm) Magnesium (ppm) Sodium (ppm) Sulfate (ppm) Chloride (ppm) Bicarbonate (ppm)
47 6 36 72 56 50


Recipe credit

Based on


Actual OG Actual FG Actual ABV Apparent Attenuation
1.050 1.014 4.7% 72%

This won 1st place in the “Amber & Dark European Lagers” category of the 8th Annual Ocean State Homebrew Competition held on 3/25/18. (see This was one of the larger categories, with 24 entries.

First judge gave a 42, said:

Excellent, clean beer that balances roasted malts, base malts, and bitterness perfectly. Very enjoyable to drink. Very well executed.

Other judge gave a 40, said:

Overall, this is a good attempt at the style. The main flaw is the roast is too high. Try using sinomar to get the dark color without too much roast. Otherwise, this is a well-made beer. Good job!

Lessons learned

Be patient! This beer wasn’t great until it mellowed/matured for a month or so. I took it to the February Worts club meeting, and got some notes about it being too astringent and roasty. It’s cool what some time in the keg/bottle can do to really bring a beer together.

It’s also nice to know that expired (dry) yeast can still make some great beer! =)

Next time, I would like to try: