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Elm City Brewing Company, Keene, New Hampshire

Schwarzbier Recipe for 5 Gallons

¼ lb German debitterized black malt
¼ lb Belgian black malt
¼ lb Belgian chocolate malt
¼ lb dark crystal malt
6 lb pale malt extract syrup
1 oz Tettinanger hops, 60 minutes before end of boil
½ oz Hallertau hops, 20 minutes before end of boil
½ oz Hallertau hops, 10 minutes before end of boil
German lager yeast
¾ cup corn sugar

Bring three gallons warm water to 160°F. Crush grains and steep in hot brewing water for 30 minutes. Remove grains and add extract, then bring to a boil. Boil 60 minutes, adding hops at specified intervals. Transfer to fermenter with enough cold water to make five gallons. Cool to 50°F, aerate, and add yeast. Ferment at 45-55°F for two weeks or until finished. Transfer, then lager for three to four months at 32-35°F. Dissolve corn sugar into finished beer, bottle, and store at room temperature for two or three weeks, then chill and enjoy.