This unique gluten-free Schwarzbier combines traditional German dark lager character with the rich complexity of freshly brewed coffee. A malt bill of Vienna and Munich millet malts creates layers of toasted bread, light chocolate, and caramel, while a late coffee addition contributes smooth roast and subtle espresso notes without overwhelming the beer. Adapted from a coffee-infused German dark lager featured in the March/April 2010 issue of Zymurgy, this recipe offers an approachable way to explore one of brewing's classic flavor pairings.
Ingredients
Grain Bill
- 9.00 lb Vienna Millet Malt
- 2.00 lb Munich Millet Malt
- 1.00 lb Caramel Millet Malt
- 0.50 lb Flaked Quinoa
Hops
- 3.00 oz Hersbrucker Hops (60 min)
- 2.00 oz Hersbrucker Hops (30 min)
Other Additions
- 0.50 lb Light-Roast Central American Coffee
- 1 Whirlfloc Tablet (10 min)
Yeast
- 1 package Mangrove Jack's M54 California Lager Yeast
Yeast Nutrient
Use yeast nutrients according to the manufacturer's dosage and timing recommendations.
Brewing Instructions
Refer to our all-grain brewing tutorials for mash and boil procedures. Follow the yeast manufacturer's recommendations for fermentation temperature and control.
Beer at a Glance
| Beer Style: | Schwarzbier |
| Recipe Type: | All-Grain |
| Yield: | 5 Gallons |
| IBU: | 25.4 |
| SRM: | 18.0 |
Using Ceremix® Flex and Ondea Pro (Requires Both Enzymes)
| OG: | 1.071 |
| FG: | 1.015 |
| ABV: | 7.3% |
Using Termamyl SC DS and SEBAmyl L (Requires Both Enzymes)
| OG: | 1.064 |
| FG: | 1.013 |
| ABV: | 6.69% |