Schwarzbier 3V Conical v2_1

Recipe Info
Recipe: schwarzbier_3v_2
Style: Schwarzbier 8B BJCP 2015
Author: 
Date: 07-08-2020

RecipeGuideline MinGuideline Max
OG1.0491.0461.052
FG1.0111.0101.016
Color33.117.030.0
ABV5.04.45.4
IBU30.020.030.0

Brewery Info
Efficiency: 72 %
Attenuation: 78 %

Mash Info
Weight: 18.5 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 7.78 G
Volume: 9.26 G
Temp: 150.0 F

Boil Info
Kettle Gravity: 1.043
Predicted Mash Run-off: 6.12 G
Target Starting Boil Volume: 11.0 G
Boil Duration: 60 min
Evaporation Rate: 1.5 G per Hour
Final Boil Volume: 9.5 G

Fermentables

Weight% by WeightNameYieldSRM
11.500 Lb62.0 %Pilsen (Barke Pils)78.31.5
5.000 Lb27.0 %Munich Dark (Weyermann Munich II)76.112.7
1.500 Lb8.0 %Carafa Special I (Weyermann)65.0337.5
0.500 Lb3.0 %Carafa Special III (Weyermann)65.0525.5

Hops

WeightNameAAUTimeUseIBUs
1.0 OzMagnum12.060 minsBoil26.0
1.0 OzTetnang4.215 minsBoil5.0

Yeast

AmountName
2.000 unitsGerman Lager White Labs WLP830

Misc

AmountNameTimeUse
1.000 tabletWhirlfloc Tablet15 minsBoil
1.000 tspYeast Nutrient (Wyeast)10 minsBoil

Water
Predicted Mash Ph: 4.16

CaMgNaClSoBicarbonate
Water7321302430
Mash74321949830
Sparge60321818330
Final9442912212641
Target7500000

Water Profile Name: carrboro
Target Profile Name: standard

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: 4.0 g

Sparge Water
Leftover Mash Water Used: Yes
Total Water Treated: 5.000 G
Percent RO / Distlled: 0 %
Water Used: 5.000 G

Sparge Water Adjustments
Gypsum: 2.0 g
Calcium Chloride: 2.0 g

Notes

150f 60 mins
169f 10 mins

Pitch at 48f
48 hours to 50f
2 weeks then raise to 60f for 1 week
D test then crash to 34f for 2 weeks

Brewing Notes:
3-24-21 1L Starter from harvested yeast
pitched @ 3pm
3-26 slow bubbling by night ~24 up to 49F
3-27 slow steady 50F
3-31 slow steady
4-8 raised to 60F (no heating pad, just ambient)
4-16 fg 1.020 (a bit high 🙁 )
dtest cold: clean warm: clean
cold crash to 35F for 4 days
4-27 racked to keg

turned out really well. classic german style.
wouldn’t change a thing.
good at 2 weeks of lagering
peaked at 4 weeks of lagering

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