Help with a recipe?

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Jan 15, 2005
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I'm trying to duplicate my favorite brew, Lienenkugel's Creamy Dark. I found a good start for a recipe (I think) but I want to get as close to accurate as possible, specifically with the yeast strain. The recipe says "any neutral lager strain" will suffice, but I want it close. I ran across a chart a while back that compared strains, and now I can't find it.
More info on the beer can be found at the Leinies site. Here is what I've got so far. Any suggestions/help? :)

Leinie's Creamy Dark

Recipe Specifics

Batch Size (GAL): 5.00 Wort Size (GAL): 5.00
Total Extract (LBS): 8.50
Anticipated OG: 1.054 Plato: 13.41
Anticipated SRM: 28.1
Anticipated IBU: 21.7
Wort Boil Time: 60 Minutes


% Amount Name Origin Potential SRM
70.6 6.00 lbs. Light Liquid Malt Extract 1.035 7
8.8 0.75 lbs. Chocolate Malt America 1.029 350
8.8 0.75 lbs. Crystal 55L Great Britian 1.034 55
8.8 0.75 lbs. Munich Malt Germany 1.037 8
2.9 0.25 lbs. Roasted Barley Great Britain 1.029 575

Potential represented as SG per pound per gallon.


Amount Name Form Alpha IBU Boil Time
0.50 oz. Cluster Pellet 5.75 13.9 60 min.
0.75 oz. Mt. Hood Pellet 6.50 7.8 20 min.

Any neutral lager strain
Overall, it looks good, however, I would drop the Roasted Barley and up the chocolate instead. They don't mention using RB in that brew.
Revisiting this...planning a lager.

Those who have had Creamy Dark...think I'm close?

Donnybrook Dark
4-C Schwarzbier (Black Beer)

Size: 5.5 gal
Efficiency: 80.0%
Attenuation: 75.0%
Calories: 162.98 per 12.0 fl oz

Original Gravity: 1.049 (1.046 - 1.052)
Terminal Gravity: 1.012 (1.010 - 1.016)
Color: 27.6 (17.0 - 30.0)
Alcohol: 4.82% (4.4% - 5.4%)
Bitterness: 26.6 (22.0 - 32.0)

4.0 lbs Optic Pale Ale Malt
2.0 lbs Pilsner Malt
1.5 lbs Munich Malt
1.0 lbs American Vienna
0.5 lbs American Chocolate Malt
0.5 lbs Chocolate Wheat Malt
0.25 lbs Carafa® TYPE III
0.75 oz Cascade (5.5%) - added during boil, boiled 60.0 min
0.75 oz Cluster (7.0%) - added during boil, boiled 20.0 min
0.75 oz Mt. Hood (5.0%) - added during boil, boiled 5.0 min

Plan on using a clean lager strain...
I've been thinking of doing a Schwarzbier. There's an article on them in BYO magazine. That kinda reminded me that I have never brewed this style.

Why the pils malt? Why not more 2 row or vienna? How did you first round go?
Wow, good one to try and replicate! I'll be interested in how this goes, as I like LCD. I also like one that is very similar but, IMHO, even better: Sprecher Black Bavarian. Both are Schwarzbiers and incredibly tasty!

Your recipe looks pretty damn close to me. In fact, I happen to have the BYO on Schwarzbiers here at work and the two recipes they have look very similar to the one you have concocted!

FWIW, I had notes on a Sprecher BB clone and, IIRC, it called for ~8 oz. black patent and 1 lb. of Special B, Northern Brewer & Mt Hood hops. It came in ~1.060 and ~30 IBUs. IMO, that's would be way too much of both malts, but you might want to toss in just a bit of each. Or not.

Yeast? The BYO Schwarzbier recipes call out White Labs WLP830 German Lager or Wyeast 2206 Bavarian Lager.

Definitely report your progress to us. I might want to try this myself.
We love Creamy Dark... please report back and let us know how this goes.

Hopefully we'll have lagering capability before long :)
I don't know the beer and so I really can't speak specifically to it, but if I remember right their other beers have a DMS character that gives them part of their character. Right or wrong I have always thought of that as a regional flavor for the lagers produced in that part of the country. So perhaps a lager yeast or a process that produces a bit of DMS, would be preferable.