The Brewer

Schwarzbier: The Black Pilsner

Schwarzbier: The “Black Beer”

Pour a glass of Schwarzbier, and your brain expects a Stout: heavy, coffee-like, and filling. Take a sip, and your brain glitches. It is crisp, light-bodied, highly carbonated, and refreshing.

Schwarzbier is arguably the most elegant of the German dark lagers. Originating from Thuringia and Saxony (Köstritzer is the famous example), it is essentially a Black Pilsner.

The Guidelines (BJCP 8B)

  • Original Gravity (OG): 1.046 – 1.052
  • Final Gravity (FG): 1.010 – 1.016
  • ABV: 4.4% – 5.4%
  • IBU: 20 – 30
  • Color: Very Dark Brown to Black.

The Challenge: Color Without Roast

The goal is to get the beer black without making it taste like an ashtray or espresso shot. You want subtle roast notes (bitter chocolate, dark bread) but none of the acrid burnt flavor.

Technique 1: De-husked Malts

Use malts where the bitter husk has been removed during roasting.

  • Carafa Special I, II, or III (Weyermann): These are the gold standard. They provide color and smooth roast flavor.

Technique 2: Cold Steeping (The Pro Move)

If you don’t have de-husked malt, or want the absolute smoothest flavor:

  1. Grind your roasted grains separately.
  2. Soak them in cold water for 24 hours.
  3. Strain the black liquid (tea).
  4. Add this liquid to the boil in the last 10 minutes.
    • Result: You extract the color and the soft chocolate notes, but leave the harsh tannins behind in the grain husk.

Grain Bill

  • Base: 50% Pilsner, 30% Munich (for a malty background).
  • Crystal: 5-10% Medium Crystal (Caramunich) for depth.
  • Roast: 5-8% Carafa Special II or III.

Hops

Noble hops again.

  • Hallertauer Mittelfruh: Clean, herbal.
  • Bitterness: Keep it moderate (25 IBU). It needs to balance the malt but not clash with the roast.

Yeast & Fermentation

Use a clean German Lager strain (WLP830 / Wyeast 2124).

  • Profile: Clean, no sulfur, no diacetyl.
  • Ferment: 50°F (10°C).
  • Lager: Minimum 6 weeks at 32°F (0°C). The smoother, the better.

Summary Recipe: “Black Magic”

  • Grains:
    • 5 lbs Pilsner
    • 4 lbs Munich I
    • 0.5 lbs Caramunich II
    • 0.75 lbs Carafa Special II (added at vorlauf/sparge).
  • Mash: 150°F (65°C).
  • Hops: Hallertauer to 25 IBU.
  • Yeast: WLP830.

Schwarzbier is the perfect “gateway beer” for friends who claim they “don’t like dark beer.” One sip usually changes their mind.