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First Place, 2009 Los Angeles County Fair
Thanks to Jon Porter for letting us invade Tusting Brewing Company
Heat 2 quarts water to 160°F
Steep malts for 1/2 hour at 150°F. .
Sparge with about 1 quart water at 170°F.
Boil for 10 minutes.
Cool wort and add to the bucket of Monster Brew wort. Put into lager fridge.
Pitch yeast at 60°F. Hold until fermentation begins.
Reduce temp to 52°F for 12 days.
Rack to secondary for 21 days.
Prime with 85 grams priming sugar. Bottle 2 gallons and add the remainder to a 3 gallon keg. Force carbonate.
Raise temp to 60°F for 2 days for diacetyl rest.
Then cool 2 deg/day until at 35°F for 2 months.
This was my first attempt at making Schwarzbier and my first time using Carafa III malt. The Weyermann's website says this is the offical stuff to make Schwarzbier. With a score of 43 points, it must be!