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Limp Richard's Schwarzbier

 


As gentle as a calm night in the Black Forest, Limp Richard's
Schwarzbier is a deep, dark, smooth, mild German lager with
just a hint of dark malt expressing its black origin. It's a beer that
few Germans have the opportunity to enjoy. That is the fantastic
thing about home brewing: you can have it for yourself anytime
and any season. Schwarzbier is a brew for all seasons. It can
make a dark beer drinker out of anyone. 


Ingredients for 5 gallons:


5 lbs. Bierkeller German dark malt extract
1/3 lb. black patent malt
1/4 oz. Perle hops (boiling): 6 HBU
3/4 oz. Perle hops (flavor and some additional bitterness)
1/2 oz. Tettnanger hops (flavor)
3/4 oz. Tettnanger hops (aroma)
1/4 oz. Cascade hops (aroma)
2 tsp. gypsum
1-2 pkgs. lager yeast
3/4 c. corn sugar or 1 1/4 c. dried malt extract (for bottling)

O.G.: 1.008-1.012 (2-3)
F.G.: 1.036-1.040 (9-1 0)


Combine black malt with 1 1/2 gallons of water and bring to
a temperature of 150-160 degrees F (65-71 C) and hold for 20
minutes. Strain out black grain and then add malt extract and
boiling hops. Bring to boil for 30 minutes. Then add 1/2 oz. Perle
hops and continue to boil for another 15 minutes. Then add
another 1/4oz. of Perle and 1/2oz. Tettnanger and boil for another
15 minutes. During the last 2 minutes of your 1-hour boil, add
the aroma hops.

Sparge and add the hot wort to your fermenter and cold
water. Add yeast when wort has cooled. Bottle when fermentation is complete. Serve this one slightly chilled to bring out the
gentle richness of malt and soothing bitterness of the black malt
and hops.

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