Schwarzbier GP's Vienna Schwarzbier - Beer, Wine, Mead, & Cider Brewing Discussion Community.

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Well-Known Member
Jan 17, 2009
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Gainesville, FL
Recipe Type
All Grain
Saflager 34/70 Dry - 2 packs, rehydrated
Yeast Starter
Additional Yeast or Yeast Starter
Batch Size (Gallons)
Original Gravity
Final Gravity
Boiling Time (Minutes)
15 SRM
Primary Fermentation (# of Days & Temp)
5-8 days @ 50-52F
Secondary Fermentation (# of Days & Temp)
5 days @ 65F (d-rest)
Additional Fermentation
2-3 months lagering at 34F
Tasting Notes
Very mild caramel character, rich, malty and dry. Slight chocolate when young
% 	LB 	OZ 	Fermentable 	      ppg 	°L
70% 	7 	8 	Vienna Malt 	      36 	3 	
19% 	2 	0 	Munich Malt 	      37 	9 	
7% 	0 	12 	Aromatic Malt 	      36 	26 	
3% 	0 	6 	carabohemian          34 	80 	
1% 	0 	2 	Carafa Special III    30 	525 	

use 	time 	     oz 	variety     form 	aa
boil 	60 mins 	0.8 	Hallertauer (pellet 4.8%)
boil 	60 mins 	0.8 	Spalt       (pellet 5.8%)
boil 	5 mins* 	0.5 	Hallertauer (pellet 4.8%)
boil 	5 mins* 	0.5 	Spalt       (pellet 5.8%)

* - No Chill "cube hopping"

Mash at 152-153F for 1 hour.
Boil 60 Min.
Add aroma hops to No chill vessel, pour 190F wort into vessel.
Bring down to 50F, pitch yeast rehydrated in about a pint of 50F water.
Primary at 50-52 til you are at about 1.023, then diacytl rest at about 65F for a few days.
Lager no less than 6 weeks, and ideally 12 weeks.
So this beer recipe began its life as an attempt at a Negra Modelo clone, but has since morphed into something much more like a Bock. Its got that great malty-but-dry German lager thing going on that makes you just want to keep drinking it all night. Its very flavorful if its your first beer of the evening, but after a few, all you notice is that it goes down so very smooth.

There's a very nice toast/roast character here, with a touch of caramel sweetness, and a bready aroma too. This is a lager to be savored, not chugged, but it is pretty easy drinking.

When un-lagered, it tastes a bit like a brown ale, which isn't bad. But it gets SO much better with lagering at 32-34F for several weeks. You can start drinking it at about 1.5 months of lagering, but the flavors won't quite be melded together, and there will be a little too much 'chocolate' flavor IMHO. At about the 3 month mark, my last batch of this dropped brilliantly clear, and all the rough edges just fell right off. The caramel from the CaraBohemian finally came out the front of the flavor, and it was very nice. So put a padlock on your keg if you can.

I've made this recipe about 3 times now and I really like it. Its definitely one of my favorite beers to make and to drink.