1. May the Schwarz be with you!

2. Schwarzbier – Simply German for Black beer Pronounced - “Shvahrtz beer” Historical location : Upper Bavaria ( Franconia, Thuringia) Kulmbach - Making beer in this city since 1174 The two best commercial and Historical styles are: Kostritzer ( 1543 ) & Monchshof ( 1791 )

3.  Medium to Rich body – Malt forward dark beer  Very Opaque and very deep sepia in color  Chewy texture, firm long lasting head  Never harsh or toasty  Bittersweet notes of chocolate and coffee  Well attenuated and finishes dry. ( Clean lager yeast )  ABV 4.5 to 5%

4. 6 lbs Pilsner Malt 2 lbs Munich Malt 1 lb Carapils 1 lb CaraMunich III (Caramel 60) 2oz Carafa II ( dehusked ) * 1oz Hallertauer ( bittering ) 0.5oz Hallertauer ( flavor ) 0.5oz Hallertauer ( aroma) Wyeast 2206 ( Bavarian Lager) or White labs WLP 830 ( German Lager) Step-mash schedule: 30min. @ 125F, 30min. @ 147F, 30min @ 158F Raise temp to 170F for mash-out Sparge slowly for 90 min. Boil for 90-120 min. * Pitch yeast @ 57F Primary 2 weeks Secondary to Lager ( reduce temp 2degrees/day to 34F) * Lager for at least 1 month *