I'm looking for some advice on Schwarzbier. I've figured out that the base of my beer will be about 50/50 Pilsen and Munich malts. Whats the right percentage of roasted malts? What kind should I use? Roasted barley, roasted malt, chocolate, very dark crystal? Is any one willing to share a recipe with me? What about 100% Munich as the base malt with a little roast thrown in?
Thanks in advance,
Scott
Thanks in advance,
Scott
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