German Brewing

Any good takes on a recipe for this? I can buy this stuff locally in the can and think it's fantastic so I'm going to have to try my hand at a Schwartz.

I'm thinking around 70% Pils, 20% Munich along with some darker Caramunich and enough Carafa III to get me around 20 SRM. Probably go with around 25-30 IBU with a FWH and 60 min addition.

I would keep some sinamar on hand to adjust your color in the kettle. I had a dry stout at 45 EBC that came out like a brown ale. The next one was 70 EBC and finally turned out black. Same thing with a Belgian Dark strong. I ended up adding 20 ml sinamar at the end of the boil to darken it.

I actually was able to have some fresher examples of this recently and found the roast flavor to be quite minimal. I would think some crystal malt would be necessary to play with the roast flavor.

For my wedding I brewed one with 5% Carafa III, 3% CaraMunich, and 3% Chocolate malt. The roast was veryyyy noticable and next time I think I will do 3% each of Carafa I and III, and then 5-6% Caramunich.

My two cents.

At 2% in a lowdo beer, roast REALLLY comes though.

I was thinking of going with 4% Caraaroma to help darken it up without overdoing the Carafa but it may be too much caramel flavor, not tasting any caramel in kostritzer. Sinamar may be a better option. Maybe look at it more like a black Pils.