This is a re-brew of the same schwarzbier from the first round of NHC 2018 for the finals. The only difference is for the first round I did a repitch from slurry and this round I did a nice big starter. Also, like the Vienna I had to switch to Best Malz base malts (pilsner, munich) since my local homebrew shops have stopped carrying weyerman.
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 (Best Malz) | 80.0 | 1.8 |
| 4.000 Lb | 30.0 % | Munich, Light (Best Malz) | 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 |
|---|---|
| 2 | 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
4/23/18 2 x WLP830 in a 1L starter
4/26/18 normal 3 vessel brew day. pitched @ 6pm (i brewed both the vienna and schwarzbier on the same day)
4/27/18 8am no bubbling
4/28/18 1/2″ kreusen and steady bubbling
4/29/18 1″ kreusen and steady bubbling
4/30/18 ”
5/4/18 kreusen dropping slow steady bubbling
5/7/18 no kreusen ~5 sec
5/11/18 ~11 sec
5/14/18 ~10 sec
5/17/18 racked to lagering FG 1.012
tastes really good. no issues. very promising
6/1/18 added gelatin
1/2 teaspoon of boiled filter water for 2 mins
let sit for 2 mins and then mixed in
added to beer
purged headspace
mixed up
6/3/18 put on 30 psi
6/4/18 moved to 10 psi @ 35F
6/7/18 put on draft
6/18/18 bottled 4
comparison to first round beer:
having a very hard time telling them apart