Revenge is a beer best served cold, or at least drank on a cold day. Or maybe drinking well is the best revenge. Either way, you'll be covered when you brew up this schwarzbier.
This bottom-fermenting beer is smooth and full bodied, with noticeable malt sweetness masked by overtones of roasted malt, imparting a bitterness akin to dark chocolate. For maximum satisfaction enjoy with a wry grin in front of an old nemesis.
Revenge is a beer best served cold, or at least drank on a cold day. Or maybe drinking well is the best revenge. Either way, you'll be covered when you brew up this schwarzbier.
This bottom-fermenting beer is smooth and full bodied, with noticeable malt sweetness masked by overtones of roasted malt, imparting a bitterness akin to dark chocolate. For maximum satisfaction enjoy with a wry grin in front of an old nemesis.
Ingredients:
- 6 pounds amber extract malt
- 5 pounds dark extract malt
- 2 pounds 80 ºL crystal malt
- 1 pound chocolate malt
- 1 pound black patent malt
- 3.25 ounces Hallertau hop pellets, 3.5% AA (60 minutes)
- 1.25 ounces Hallertau hop pellets, 3.9% AA (30 minutes)
- 1.25 ounces Tettnang hop pellets, 3.4% AA (15 minutes)
- Wyeast No. 2206 Bavarian lager yeast
- force-carbonate in keg
Specifications:
Yield: 7.5 gallons (28.4 L)
Original Gravity: 1.063
Final Gravity: 1.025
ABV: 5%
Boil Time: 60 minutes
Directions:
- Steep grains at 170 °F for 30 minutes.
- Primary fermentation: 2 weeks at 55 °F in glass
- Secondary fermentation: 4 weeks at 45 °F in stainless steel
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