Black PilsBeer type
lagerBeer type Beer description In most cases, it’s safe to assume that a glass of black beer is either stout or porter. Looks can be deceiving, stout and porter are not the only styles of dark beer. According to the BJCP style guidelines, category 4C, Schwarzbier (black beer) or Black Pils is a dark lager that balances roasted yet smooth malt flavours with moderate hop bitterness. The 300g of crystal malt, although optional, adds a little extra complexity and residual sweetness. Flavour profile
- Approx. Alcohol Level:
- 4.9% ABV
- Naturally Carbonated:
- 1 x 1.7kg Thomas Coopers 86Days Pilsner
- 1 x 1.5kg Thomas Coopers Dark Malt Extract
- 1 x 300g Crystal Malt (optional)
- 1 x Lager yeast of your choice and/or kit yeast
- 1 x 250g Coopers Carbonation Drops
STEP 1: Mix
Line a pot (at least 4 litres) with a mesh cleaning cloth (pulled straight from the pack).
Place the grain in a plastic zip-lock sandwich bag and crack them using a rolling pin.
Add the cracked grain and 2 litres of just boiled water, steep for 30 mins.
Removed the grains and then bring the liquid to the boil.
Add the contents of the brew extract cans to the fermenting vessel and dissolve with 2 litres of hot water (this can be the boiled liquid from the crystal malt steeping).
Add cold water up to the 20 litre mark and stir vigorously.
Check the brew temperature and top up to the 23 litre mark with cold or warm water to get as close as possible to 24C.
Sprinkle the dry yeast and fit the lid.
STEP 2: Brew
Try to ferment at 24C for the first 12 to 24 hours then draw the temperature down to 13C - 15C until fermentation is complete.
Fermentation has finished once the specific gravity is stable over 2 days.
STEP 3: Bottle
Bottles need to be primed so that secondary fermentation (producing the gas in the bottle) can take place.
Gently fill clean PET bottles to about 3cm from the top.
Add carbonation drops at the rate of 1 per 330ml/375ml bottle and 2 per 740ml/750ml bottle. Sugar or dextrose may be used at the rate of 8g per litre (approximately 6g of sugar to a level metric teaspoon).
Store the bottles upright in a location out of direct sunlight at or above 18C.
STEP 4: Enjoy!
After at least four weeks, check for sufficient carbonation by squeezing the PET bottles.
Bottles kept unrefrigerated will improve as this style of beer is intended to be aged (3 months or more). Conditioning should improve flavour, reduce the size of the bubbles and make the yeast sediment more compacted.
When ready to drink, chill the bottles upright.
Pour into clean glassware, leaving the sediment behind.
Expect the alcohol content to be around 4.9% ABV.