Well, it’s that time of year again. I had my first beer medal (GOLD!) at NHC last year which was my Schwarzbier (“Pizza the Hutt”) so I figured I’d enter it again this year. You would think that since it won that I wouldn’t change it but it actually didn’t really score that well (high 30s / low 40s) and got the same feedback across the board – a bit too sweet and a little low on bitterness. So I decided to make four, very minor tweaks. I lowered the Caramel 40 by 1%, I increased the bitterness by 5 IBUs, i dropped the calcium chloride to bring it in line with the gypsum and get the calcium down to 100ppm and I did a slightly bigger pitch of yeast hoping to get it to dry out just a hair more. the goal is to make the beer come across just a hair dryer and very slightly more bitter. barely perceptible but noticeable. It appears to have worked since this beer scored in the mid-40s and won first in the first round in Tampa. Fingers crossed for the re-brew for the finals!
Recipe: schwarzbier 3v 2
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 | 25.7 | 17.0 | 30.0 |
| ABV | 5.1 | 4.4 | 5.4 |
| IBU | 32.0 | 20.0 | 30.0 |
Brewery Info
Efficiency: 73 %
Attenuation: 78 %
Mash Info
Weight: 13.25 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 6.14 G
Volume: 7.2 G
Temp: 150.0 F
Boil Info
Kettle Gravity: 1.041
Predicted Mash Run-off: 4.95 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, Light (Weyermann) | 78.0 | 6.0 |
| 0.750 Lb | 6.0 % | blackprinz | 65.0 | 500.0 |
| 0.500 Lb | 4.0 % | Caramel 40L (Briess) | 75.0 | 40.0 |
Hops
| Weight | Name | AAU | Time | Use | IBUs |
|---|---|---|---|---|---|
| 0.7 Oz | Magnum | 13.3 | 60 mins | Boil | 27.0 |
| 0.5 Oz | Hallertau Mittelfrüh | 4.2 | 15 mins | Boil | 3.0 |
| 0.5 Oz | Hallertau Mittelfrüh | 4.2 | 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 |
| 0.500 tsp | Yeast Nutrient (Wyeast) | 10 mins | Boil |
Water
Predicted Mash Ph: 5.50
| Ca | Mg | Na | Cl | So | Bicarbonate | |
|---|---|---|---|---|---|---|
| Water | 7 | 3 | 21 | 30 | 24 | 30 |
| Mash | 71 | 3 | 21 | 91 | 95 | 30 |
| Sparge | 56 | 3 | 21 | 76 | 78 | 30 |
| Final | 107 | 5 | 35 | 141 | 146 | 50 |
| Target | 75 | 0 | 0 | 0 | 0 | 0 |
Water Profile Name: carrboro
Target Profile Name: standard
Mash Water
Total Water Treated: 6.250 G
Percent RO / Distlled: 0 %
Water Used: 6.250 G
Mash Water Adjustments
Gypsum: 3.0 g
Calcium Chloride: 3.0 g
Sparge Water
Leftover Mash Water Used: Yes
Total Water Treated: 5.500 G
Percent RO / Distlled: 0 %
Water Used: 5.500 G
Sparge Water Adjustments
Gypsum: 2.0 g
Calcium Chloride: 2.0 g
Notes
150f 60 mins
168f 10 mins
3 weeks at 50f
4 weeks lagering
Carb to 2.4 volumes
1-14-18 nice 1/2″ kreusen and strong steady bubbling
1-15 -> 1-17-18 ”
1-18-18 starting to slow
1-20-18 slow steady bubbling
1-21-18 ~3 sec kreusen falling
1-22-18 ~5 sec
1-23-18 ”
2-1-18 racked to keg
FG 1.014
3-7-18 added gelatin
3-11-18 put on 30 psi of pressure
3-12-18 moved down to 10 psi @ 35 F