I had one beer make it through to NHC finals this year and this is the one! Here is the beer that placed first in the first round. I took some feedback from other competitions and decided to up the starter to try and get the beer a bit cleaner and I also increased the salts to get to 100+ppm calcium also with the goal of making the beer a bit cleaner. Other than that I left it the same.
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 |
26.1 |
17.0 |
30.0 |
|
ABV |
5.4 |
4.4 |
5.4 |
|
IBU |
26.0 |
20.0 |
30.0 |
Brewery Info
Efficiency: 73 %
Attenuation: 80 %
Mash Info
Weight: 13.375 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 6.18 G
Volume: 7.25 G
Temp: 152.0 F
Boil Info
Kettle Gravity: 1.043
Predicted Mash Run-off: 4.98 G
Target Starting Boil Volume: 8.5 G
Boil Duration: 60 min
Evaporation Rate: 1.5 G per Hour
Final Boil Volume: 7.0 G
Fermentables
|
Weight |
% by Weight |
Name |
Yield |
SRM |
|
8.000 Lb |
60.0 % |
Pilsner (Weyermann) |
80.0 |
1.8 |
|
4.000 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 |
|
0.6 Oz |
Magnum |
13.3 |
60 mins |
Boil |
23.0 |
|
0.5 Oz |
Hallertau |
2.6 |
15 mins |
Boil |
2.0 |
|
0.5 Oz |
Hallertau |
2.6 |
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: 5.42
|
Ca |
Mg |
Na |
Cl |
So |
Bicarbonate |
|
|
Water |
7 |
3 |
21 |
30 |
24 |
30 |
|
Mash |
110 |
3 |
21 |
158 |
98 |
30 |
|
Sparge |
110 |
3 |
21 |
157 |
99 |
30 |
|
Final |
153 |
4 |
29 |
218 |
136 |
42 |
|
Target |
75 |
0 |
0 |
0 |
0 |
0 |
Mash Water
Total Water Treated: 6.180 G
Percent RO / Distlled: 0 %
Water Used: 6.180 G
Mash Water Adjustments
Gypsum: 3.1 g
Calcium Chloride: 6.2 g
Sparge Water
Leftover Mash Water Used: Yes
Total Water Treated: 3.522 G
Percent RO / Distlled: 0 %
Water Used: 3.522 G
Sparge Water Adjustments
Gypsum: 1.8 g
Calcium Chloride: 3.5 g
Notes
152f 60 mins
168f 10 mins
3 weeks at 50f
4 weeks lagering
Carb to 2.4 volumes
4/4/17 2L 200g DME 1 pack of WLP830 starter
4/6/17 regular 3V brew day. efficiency a little high but no other issues. pitched @1pm
4/7/17 @8am no activity
@2pm kreusen forming & slow bubbling
4/8/17 nice 1″ kreusen. steady bubbling.
4/9/17 ”
4/13/17 kreusen dropped. slow steady bubbling
4/14/17 ~6 sec
4/15/17 ~7 sec
4/16/17 no bubbling?
4/17/17 ~8 sec
4/20/17 started 50F to 60F rise over 2 days
4/24/17 ~11 sec
4/27/17 racked to keg and put in lagering fridge. FG 1.016. tastes really good. very clean. no off flavors. maybe just a whisper of booze. very promising.