Back to SearchMedieval Schwarzbier Lager
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Beer Style: Schwarzbier
Recipe Type: all-grain
Yield: 5 gallons
Description:
Adapted from the November 2002 BYO Schwarzbier recipe, this version reimagines a classic dark lager for gluten-free homebrewing. Thoughtful gluten-free substitutions—like buckwheat for body and Cara Millet for crystal malt character—maintain mouthfeel and balance, while the grain bill is adjusted to match original gravity. Fermented with clean lager yeast, this recipe showcases the problem-solving and creativity that make brewing gluten-free beer both challenging and rewarding.
Ingredients:
- 6.875 LBS Pale Millet Malt; or 9.625 LBS Pale Rice Malt; or any combination of the two
- 2.5 LBS Munich Millet Malt
- 1.25 LBS Pale Buckwheat Malt
- 1.25 LBS Cara Millet Malt (if you are concerned about too much sweetness reduce to 1 LB)
- 2.5 OZ Chocolate Roasted Vienna Millet Malt
- 2.2 OZ Hallertauer Hops
- German Lager Yeast
Additional Instructions
Primary Ferment: 3 - 5 daysSecondary Ferment: 2 - 4 weeks
Beer Profile
Original Gravity: 1.047Final 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:
● Enzyme Note: Ceremix® Flex and Ondea Pro can replace the listed enzymes; in a rising step mash they increase mash efficiency and may alter target beer parameters ●
Perform a Single Infusion Mash at 163.4 F for 60-90 minutes; or Step Mash at 155-165F for 45-60 minutes followed by 140-150F for 45-60 minutes with Termamyl SC DS and SEBAmyl L enzymes per dosing instructions and in order of optimal temperature recommendations.
Use the appropriate amount of rice hulls to ensure circulation and filtration.
Allow to achieve hot break and maintain rolling boil.
1.2 OZ Hallertauer Hops @ bittering (about 60 min)
0.5 OZ Hallertauer Hops @ flavor (about 30 min)
0.5 OZ Hallertauer Hops @ aroma (about 15 min)
SafLager W34/70 or Mangrove Jack's M84