Description:

Adapted from 'Medieval Cloister Schwarzbier' in the November 2002 BYO magazine. We have adapted a few recipes at this point but there are still some substitutions we don't have the best answer for. This recipe has some really easy and some really hard substitutions. For example, we are substituting the CaraPils with Buckwheat malt because they both are used to increase body and head retention without imparting any flavor. But then there is CaraMunich, which you may remember us describing in a previous adapted recipes as a crystal malt with Munich as the original base malt before it goes through the process of becoming crystal malt. The best substitution we can think of at this time in CaraMillet. The other substitutes were pretty straight forward. Yeast options include SafLager W34/70 or Mangrove Jack's M84. Grain bill was increased 25% to match O.G. The SRM came way short of the 30 SRM of the original recipe; but this is a dark lager so it could go a bit darker.

Ingredients:

• 6.875 LBS Pale Millet Malt; or 9.625 LBS Pale Rice Malt (hulled and/or naked varieties); or any combination of the two
• 2.5 LBS Munich Millet Malt
• 1.25 LBS Buckwheat Malt
• 1.25 LBS CaraMillet Malt (if you are concerned about too much sweetness reduce to 1 LB)
• 2.5 OZ Chocolate Millet Malt
• 2.2 OZ Hallertauer Hops
• German Lager Yeast

Additional Instructions

Primary Ferment: 3 - 5 days
Secondary Ferment: 2 - 4 weeks

Beer Profile

Original Gravity: 1.047
Final Gravity: 1.012
Alcohol by Vol: 4.6%
Color SRM: 8.4
Bitterness IBU: 24.0
Recipe Type: all-grain
Yield: 5.0 Gallons

Procedure:

Source: Adapted from November 2002 BYO magazine