Jess - Imperial Schwarzbier - AG 5G

All Grain Recipe

Submitted By: BaderBeer (Shared)
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Batch Size: 5.75 galStyle: Schwarzbier ( 8B)
Boil Size: 6.99 galStyle Guide: BJCP 2015
Color: 41.8 SRMEquipment: Mash & Boil
Bitterness: 40.1 IBUsBoil Time: 90 min
Est OG: 1.105 (24.9° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.020 SG (5.2° P)Fermentation: Ale, Two Stage
ABV: 11.3%Taste Rating: 30.0

Ingredients
Amount Name Type #
16 lbs 8.00 oz BEST Pilsen Malt (BESTMALZ) (1.8 SRM) Grain 1
6 lbs Vienna (BestMälz) (4.1 SRM) Grain 2
12.00 oz Black Barley (Briess) (500.0 SRM) Grain 3
12.00 oz Carafa Special II (Weyermann) (415.0 SRM) Grain 4
2.50 oz Tettnang [3.5%] - Boil 60 min Hops 5
2.50 oz Tettnang [3.5%] - Boil 15 min Hops 6
1 pkgs Global (Imperial Yeast #L13) Yeast 7

Notes

Split grains in half and double mash... Mash in and sparge first half of grains as normal. Once wort is drained through mash basket, heat wort to original strike temperature. Once at original strike tempertature, drain out kettle to original stike water amount. Reserve the remaining wort in a seperate vessel for later. Mash in second grains with remaining liquid in the kettle and rest as normal. Take the reserved wort from first mash and use to sparge, you may need to supplement with additional water to get proper sparge volume. Once mash basket is sparged and emptied, continue to boil, cool, and ferment as normal. It is highly suggested to pitch a very large amount of yeast, oxygenate before pitching, and then oxygenate again 8-10 hours later to ensure a dry finish to the beer.