Maltose Falcons
Home Brewing Society
brewing since 1974!

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Award-Winning Recipes from the 1997 Maltose Falcons Mayfaire Competition

Schwarzbier, "Black Oak Mystique"

by Ken Schroeder, Redwood City, CA

For 10 gallons:

Grains: 14 lbs. 2-row malt.  3 lbs. Munich malt.  1 lb. Chocolate
malt.  2 lbs. Black Patent malt.  1 lb. wheat. 

Adjuncts:

Hops: 1 oz. Northern Brewer flowers, boiled 55 min.  Total of 5 oz.
Hallertauer flower used, unspecified amount boiled 25 min. and the
rest added at end of boil. 

Yeast: Wyeast #2306 Bavarian, cultured. 

Water: Hetch Hetchy water amended with 15 gm. calcium sulfate. 

Procedure: Mash at 40 C. for 20 min., 66 C. for 60 min., 74 C. for
20 min.  Sparge for 60 min. at 75 C.  Total boil time 85 min. with
hop additions as noted above.  Ferment for 3 weeks at 49 F.
Force-carbonate, counter-pressure bottle.  O.G. 1.055, F.G. 1.016. 

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