NHC run continues!!! Beer #3. I intended to do a Czech Dark Lager and brewed one a few months ago and it did OK in competition but it became clear that judges in general don’t really know this category since I got comments all over the place for the same beer where two judges said the beer was not to style for opposite reasons. For example, this beer is too roasty vs not roasty enough. I think the new style combined with it being very hard to get commercial examples isnt’ helping. I decided to drop the Czech Dark and move to a Schwarzbier instead. I found an old NHC recipe that looked good and modified it for my system. It doesn’t hurt that I really like Blackprinz so that definitely caught my eye.
Recipe Info
Recipe: schwarzbier 3v 1
Style: Schwarzbier 8B BJCP 2015
Date: 12-11-2016
|
Recipe |
Guideline Min |
Guideline Max |
|
|
OG |
1.052 |
1.046 |
1.052 |
|
FG |
1.010 |
1.010 |
1.016 |
|
Color |
27.3 |
17.0 |
30.0 |
|
ABV |
5.4 |
4.4 |
5.4 |
|
IBU |
25.0 |
20.0 |
30.0 |
Brewery Info
Efficiency: 72 %
Attenuation: 80 %
Mash Info
Weight: 12.625 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 5.95 G
Volume: 6.96 G
Temp: 152.0 F
Boil Info
Kettle Gravity: 1.043
Predicted Mash Run-off: 4.81 G
Target Starting Boil Volume: 7.75 G
Boil Duration: 60 min
Evaporation Rate: 1.25 G per Hour
Final Boil Volume: 6.5 G
Fermentables
|
Weight |
% by Weight |
Name |
Yield |
SRM |
|
7.500 Lb |
59.0 % |
Pilsner (Weyermann) |
80.0 |
1.8 |
|
3.750 Lb |
30.0 % |
Munich I (Weyermann) |
82.2 |
7.1 |
|
0.750 Lb |
6.0 % |
blackprinz |
75.0 |
500.0 |
|
0.625 Lb |
5.0 % |
Caramel 40L (Briess) |
75.0 |
40.0 |
Hops
|
Weight |
Name |
AAU |
Time |
Use |
IBUs |
|
0.5 Oz |
Magnum |
13.2 |
60 mins |
Boil |
20.0 |
|
0.5 Oz |
Hallertau |
4.5 |
15 mins |
Boil |
3.0 |
|
0.5 Oz |
Hallertau |
4.5 |
5 mins |
Boil |
1.0 |
Yeast
|
Amount |
Name |
|
1.000 unit |
German Lager White Labs WLP830 |
Misc
|
Amount |
Name |
Time |
Use |
|
1.000 tablet |
Whirlfloc Tablet |
15 mins |
Boil |
|
0.500 tsp |
Yeast Nutrient (Wyeast) |
10 mins |
Boil |
Water
Predicted Mash Ph: 5.48
|
Ca |
Mg |
Na |
Cl |
So |
Bicarbonate |
|
|
Water |
7 |
3 |
21 |
11 |
24 |
46 |
|
Mash |
52 |
3 |
21 |
54 |
74 |
46 |
|
Sparge |
7 |
3 |
21 |
11 |
24 |
46 |
|
Final |
51 |
4 |
29 |
54 |
78 |
63 |
|
Target |
75 |
0 |
0 |
0 |
0 |
0 |
Mash Water
Total Water Treated: 5.945 G
Percent RO / Distlled: 0 %
Water Used: 5.945 G
Mash Water Adjustments
Gypsum: 2.0 g
Calcium Chloride: 2.0 g
Sparge Water
Leftover Mash Water Used: Yes
Total Water Treated: 2.939 G
Percent RO / Distlled: 0 %
Water Used: 2.939 G
Sparge Water Adjustments
Notes
152f 60 mins
168f 10 mins
3 weeks at 50f
4 weeks lagering
Carb to 2.4 volumes
12/20/16 made 1.6L starter of WLP830
12/22/16 normal brewday
12/23/16 8am no activity
6pm slow bubbling w/ kreusen forming
12/24-26/16 kreusen formed. steady bubbling
12/31/16 kreusen starting to drop. slow steady bubbling
1/1/17 no bubbling
1/5/17 ~5 sec
1/7/17 started d rest and raised 50F -> 60F over 48 hrs and held. ~6 sec
1/10/17 no bubbling
1/12/17 raced to keg. FG 1.016 pH 4.03
clean. no infection. a bit green. really nice roast / malt profile. promising.