Schwarzbier / Black Beer

History

Characteristics

The characteristics of the style is dark brown to black in color.  It has a medium body with evidence of roasted malt.  There is low sweetness in aroma and flavor, and has low to medium bitterness (primarily from the roasted malt). There should be no fruitiness or esters.  Low diacetyl is okay, and "Noble-type" hop flavor and aroma are also may be present. 
Statistics O.G.:  1.044 .. 1.052
F.G.:  1.012 .. 1.016  
IBU:  22 .. 30  
Alc.:  3.8 .. 5.0 %  (by volume) 
Color: 25-30 SRM, ranging from dark-brown to black
Water pH: ??
Malt Pale Lager, Munich, and some roasted. 
Hops Bittering Hops: Huller  
Aromatic Hops: Hallertau Mittelfruh  
Yeast ?
 
Final Note:  BJCP identifies 2 subcategories:
  1. Robust, a dark ale with fairly full body, a coffe-like dryness from the use of roasted malts, a malty flavor, and a strong hop character for balance.  Dark brown to black color.

  2. Commercial Examples: Sierra Nevada Porter, Anchor Porter, Great Lakes' Edmund Fitgerald Porter (east), Summit Great Northern Porter (midwest)
  3. Brown, generally lower alcohol than robust porter with less roasted malt character.  Medium malt sweetness with low hop aroma and flavor.  Medium light body.  Medium to dark brown color.  Starting gravities tend to be lower than robust porters.

  4. Commercial Examples: Samuel Smith's Taddy Porter, Bateman's Salem Porter Shephard Neame Original Porte, Yuengling Porter (east)