German Brewing

Andy Gamelin Presentation on Dark Lagers

It suggests 40%+ Munich for Schwarzbier and I've done that before (pre-LODO).

https://www.google.com/url?sa=t&rct=j&q ... q5a8zOi49w

or here: https://lookaside.fbsbx.com/file/Andy_G ... XFjQw4XtUw

And I've brewed Kai's before. (pre-LODO). I'd like to try this one again LODO, and with Sinamar.

http://braukaiser.com/wiki/index.php?title=Schwarzbier

Hmm, lots of good info, thanks Brandon. I have a few different options to try out.

I made a really tasty Kostritzer "clone" last year. An easy way to avoid too much roasty flavor, but still get the appropriate color is to add the carafa near the end of the mash. Works great.

I've found that even beers made with the dehusked rostmalts end up tasting like a porter if you use them at 4-5%. Stick to 2% rostmalt and add sinamar as needed.

I've used cold brewed dark malts to reduce roast flavor in stouts, works well.


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I have been tinkering with Schwarz lately. My last recipe is something like

20% light munich
3% carahell
3% carafa II
sinamar to 30SRM

How do you know when it has reached 30?


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Cool, almost expected you to have some kind of meter


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