A Schwarzbier (pronounced “shvahrts-beer”) translates as Black Beer and is a traditional German lager style. Despite its dark colour it is low to medium bodied, with a clean lager taste and subtle bitterness.
I wanted to do a full grain beer using German malts to give this beer its dark colour as well as delicate chocolate and vanilla character, adding raspberries and brewing to a higher than normal abv for this style (7%) add warmth and a moreish soft fruit sweetness to the finish.
Here’s the recipe and process I followed:
OG: 1.067 Approx ABV: 7% IBU’s: 42 Brewhouse Efficiency: 65%
INGREDIENTS (FOR 23L BATCH):
6.00 kg (80.5%) – Pilsner
0.59 kg (7.9%) – Caramunich II
0.50 kg (6.7%) – Carapils
0.36 kg (4.9%) – Carafa Special III
19g (42 IBU) Herkules Pellets
Mangrove Jacks M84 (Bohemian Lager) or Fermentis s23 or Fermentis W3470.
Add 19.43L of water at 73.5C
Sacchrification rest at 66.7C for 60 min.
Mash Out at 75.6 for 10min
Sparge – Batch Sparge with 3 steps:
1. drain mash tun
2. 8.95L of 75.6C water
3. 8.95L of 75.6C water
Boil for 60 mins, hopping as directed below. Whirlpool and allow to settle for 15mins then
chill wort to 15c.
19g Herkules Pellets (60mins)
FERMENTATION & FINISHING:
Transfer to fermenter, aerate wort, pitch yeast and ferment at lager temperatures (10C). Once fermentation is complete heat raspberries to 80C, mash and add to second fermenter.
Transfer beer on top of raspberries and store at 20C for 1 week then bottle or keg.
Download Recipe as PDF – Imperial Raspberry Schwarzbier Recipe