Pretty similar approach to NHC this year as last year. I assumed I’d get at most 5 beers (and I did get 5 for Tampa) so the plan was to brew the same 5 beers as last year. 3 made it to the finals last year (Schwarzbier, Vienna and Weizen)and 1 medaled (2nd for Weizen). The five are Schwarzbier, Vienna, Best Bitter, Cal Common and Weizen. They have all made it to finals one year or another (I think – maybe not the Cal Common?) and I really enjoy drinking all of them and they fit nicely into a schedule where I have enough ferment space. Lagers first into my two conicals. Then two ales into the two conicals after I rack the lagers to keg for lagering. Then the hefe into a carboy since I don’t need to cold crash it and i bottle condition it with speise.
No real changes to this recipe from last year other than having to scale it up from 4 gallons into a 6 gallon carboy to now about 6.5 gallons into a 7 gallon (it holds about 8 gallons) conical. That and I went back to Weyermann. Two years ago I won gold with this recipe with all Weyermann and last year I made it to the finals but switched to Best Malz since that was all I could get from my brew shop. Beer seemed good but didn’t do as well so back to Weyermann.
Only other change was i started a new yeast starter process. I now assume 90billion cells per white labs pouch. i calculate the yeast cells in need in Brewers Tool Belt (I’m on the app store! 🙂 ) . i always do a 1L starter which with 100g of DME grows ~100 billion cells so i subtract 100 billion cells from what I need. I then divide whats left by 90 to see how many pouches I need.
Example: for this beer I calculated I needed 425 billions cells. Subtract 100 billion to get 325 billion. Divide that by 90 and round up to 4 so I pitched 4 pouches of WLP830 into a 1L starter with 100g of DME (and a pinch of yeast nutrient 🙂 and put that on the stir plate for 48 hours. the idea is that i trust white labs to have happy healthy yeast, i just want to wake it up and get it ready to go to pitch. I also don’t want to have to decant the pitch and a 1L starter i’m good with putting in the whole thing.
Recipe Info
Recipe: schwarzbier 3v conical 1
Style: Schwarzbier 8B BJCP 2015
Date: 01-03-2018
| Recipe | Guideline Min | Guideline Max | |
|---|---|---|---|
| OG | 1.050 | 1.046 | 1.052 |
| FG | 1.011 | 1.010 | 1.016 |
| Color | 24.7 | 17.0 | 30.0 |
| ABV | 5.1 | 4.4 | 5.4 |
| IBU | 33.0 | 20.0 | 30.0 |
Brewery Info
Efficiency: 73 %
Attenuation: 78 %
Mash Info
Weight: 17.1 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 7.34 G
Volume: 8.71 G
Temp: 150.0 F
Boil Info
Kettle Gravity: 1.043
Predicted Mash Run-off: 5.81 G
Target Starting Boil Volume: 10.5 G
Boil Duration: 60 min
Evaporation Rate: 1.5 G per Hour
Final Boil Volume: 9.0 G
Fermentables
| Weight | % by Weight | Name | Yield | SRM |
|---|---|---|---|---|
| 10.350 Lb | 61.0 % | Pilsner (Weyermann) | 80.0 | 1.8 |
| 5.175 Lb | 30.0 % | Munich, Light (Weyermann) | 78.0 | 6.0 |
| 0.900 Lb | 5.0 % | blackprinz | 65.0 | 500.0 |
| 0.675 Lb | 4.0 % | Caramel 40L (Briess) | 75.0 | 40.0 |
Hops
| Weight | Name | AAU | Time | Use | IBUs |
|---|---|---|---|---|---|
| 0.9 Oz | Magnum | 14.1 | 60 mins | Boil | 29.0 |
| 0.7 Oz | Hallertau Mittelfrüh | 4.1 | 15 mins | Boil | 3.0 |
| 0.7 Oz | Hallertau Mittelfrüh | 4.1 | 5 mins | Boil | 1.0 |
Yeast
| Amount | Name |
|---|---|
| 0.500 L | German Lager White Labs WLP830 |
Misc
| Amount | Name | Time | Use |
|---|---|---|---|
| 1.000 tablet | Whirlfloc Tablet | 15 mins | Boil |
| 1.000 tsp | Yeast Nutrient (Wyeast) | 10 mins | Boil |
Water
Predicted Mash Ph: 5.51
| Ca | Mg | Na | Cl | So | Bicarbonate | |
|---|---|---|---|---|---|---|
| Water | 7 | 3 | 21 | 30 | 24 | 30 |
| Mash | 65 | 3 | 21 | 78 | 98 | 30 |
| Sparge | 59 | 3 | 21 | 89 | 69 | 30 |
| Final | 100 | 5 | 34 | 133 | 137 | 48 |
| Target | 75 | 0 | 0 | 0 | 0 | 0 |
Mash Water
Total Water Treated: 30.284 G
Percent RO / Distlled: 0 %
Water Used: 8.000 G
Mash Water Adjustments
Gypsum: 4.0 g
Calcium Chloride: 3.0 g
Sparge Water
Leftover Mash Water Used: Yes
Total Water Treated: 6.500 G
Percent RO / Distlled: 0 %
Water Used: 6.500 G
Sparge Water Adjustments
Gypsum: 2.0 g
Calcium Chloride: 3.0 g
Notes
150f 60 mins
168f 10 mins
3 weeks at 50f
4 weeks lagering
Carb to 2.4 volumes
Notes:
12/24/18 4 pouches of WLP830 into a 1L starter with 100g DME to target 425 billion cells
12/26/18 normal 3 Vessel Brewday.
pitched all of 1L starter at 48F
raised to 49F @ 10pm
12/27/18 @noon slow steady bubbling. raised to 50F
12/30/18 slow steady bubbling
12/31/18 bubbling is slowing
1/1/19 happy new years! ~10 sec for bubbling
1/20/19 racked to keg for lagering
sample tasted really good. no issues. FG 1.014
2/23/19 added gelatin. 30 psi overnight to kick off carb