Recipe Info
Recipe: schwarzbier_3v_2
Style: Schwarzbier 8B BJCP 2015
Author:
Date: 07-08-2020
| Recipe | Guideline Min | Guideline Max | |
|---|---|---|---|
| OG | 1.049 | 1.046 | 1.052 |
| FG | 1.011 | 1.010 | 1.016 |
| Color | 33.1 | 17.0 | 30.0 |
| ABV | 5.0 | 4.4 | 5.4 |
| IBU | 30.0 | 20.0 | 30.0 |
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 Weight | Name | Yield | SRM |
|---|---|---|---|---|
| 11.500 Lb | 62.0 % | Pilsen (Barke Pils) | 78.3 | 1.5 |
| 5.000 Lb | 27.0 % | Munich Dark (Weyermann Munich II) | 76.1 | 12.7 |
| 1.500 Lb | 8.0 % | Carafa Special I (Weyermann) | 65.0 | 337.5 |
| 0.500 Lb | 3.0 % | Carafa Special III (Weyermann) | 65.0 | 525.5 |
Hops
| Weight | Name | AAU | Time | Use | IBUs |
|---|---|---|---|---|---|
| 1.0 Oz | Magnum | 12.0 | 60 mins | Boil | 26.0 |
| 1.0 Oz | Tetnang | 4.2 | 15 mins | Boil | 5.0 |
Yeast
| Amount | Name |
|---|---|
| 2.000 units | 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: 4.16
| Ca | Mg | Na | Cl | So | Bicarbonate | |
|---|---|---|---|---|---|---|
| Water | 7 | 3 | 21 | 30 | 24 | 30 |
| Mash | 74 | 3 | 21 | 94 | 98 | 30 |
| Sparge | 60 | 3 | 21 | 81 | 83 | 30 |
| Final | 94 | 4 | 29 | 122 | 126 | 41 |
| Target | 75 | 0 | 0 | 0 | 0 | 0 |
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