Name: Names are hard sometimes - this one is just called Schwarzbier.

Style: The Schwarzbier beer style (4C in the 2015 BJCP Style Guide) is a regional bottom fermenting lager from central Germany, also represented with prominent Munich versions. Sometimes called a “black pilsner”, this beer drinks way lighter than it looks. We amp up the color and roast flavor a bit, but this isn’t a porter - this is a a smooth drinking dark lager that plays very well with the summer. For folks that don’t really “like dark beer”, but want to push it a little bit - give this one a try…

Story: Sometimes the hot months deserve a dark beer, and this one aims to please. This is a fun beer to make with the varied aromas and spread of ingredients. It is just one of those markers on our path at OLB. Traditionally Schwarzbier is a lager, this version is not. We often use Kolsch ale yeast, fermented at low temperatures, to present our version of clean crisp lager-like beers.

History of One Lake Brewing Releases:

• Summer 2019

• Fall 2019

• Summer 2020

Ingredients: The grain bill starts with 85% mix of 3:1 continental pilsner to Munich, and builds its unique profile with three specialty grains. One is for a touch or body and sweetness, one for black color and a hint of roast, and an English malt to bridge those flavors. This is a dark beer in the 25 SRM range - but it is not black like a stout or porter. Hops are introduced in two additions, first wort for bitterness and at 15 minutes for a touch of herbal/floral aroma. We use a Kolsch style yeast and allow a long cool fermentation to mute the typical kolsch flavors.

Methods: The big key to this beer is the de-husked malt for color. Anything roasted to bring this level of color will have bitter tannin extraction potential from the husks. We use a barley malt that has been roasted after the husks have been removed yielding a dark, but not bitter, presentation. A low mash temperature and a well run fermentation lend dryness to compliment the fast and refreshing finish.

Recipe Box:

Pilsner malt - 65%
Munich malt - 20%
De-husked black/chocolate malt - 6%
Caramel Munich malt - 6%
Pale Chocolate Malt - 3%

20IBU of Noble Hops at First Wort
66% of the above charge of Hops at 15min

Kolsch yeast

Brewing Method:

Gravity targets:
* OG 1.051, FG 1.012

Adjust water to achieve mash of:
* 5.37pH and 1:1 ratio of SO4/Cl

Standard mash thickness
149-151 degree mash temp target
Sparge with 175 degree 6.0pH water with same salt profile as mash
90 minute boil