Krg7
Member
- Joined
- Jul 7, 2019
- Messages
- 12
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- 20
I am planning to brew a schwarzbier and I'm wondering what the best way to get it really dark without it tasting like a thin stout. I've found lots of recipes that say to use around 5% dark malts but when I put that in beersmith it only gives me an srm of 15 and I'm shooting for closer to 25. If I bump up the chocolate and roasted malt to 10% the srm is closer but I've read that 10% dark malt is way too much for a schwarzbier. I guess my question is how can I get the most colour out of the malt without going overboard on the roasty flavours?
** I only have access to chocolate and roasted malt** no carafa or dark munich
** I only have access to chocolate and roasted malt** no carafa or dark munich