Give into the Schwarz

All Grain Recipe

Submitted By: chezteth (Shared)
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Brewer: Brandon Kolbe
Batch Size: 6.08 galStyle: Schwarzbier (Black Beer) ( 4C)
Boil Size: 8.06 galStyle Guide: BJCP 2008
Color: 23.7 SRMEquipment: 10gal Igloo Cooler & 7.5gal turkey fryer
Bitterness: 23.3 IBUsBoil Time: 90 min
Est OG: 1.049 (12.1° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.014 SG (3.6° P)Fermentation: Lager, Two Stage
ABV: 4.6%Taste Rating: 30.0

Ingredients
Amount Name Type #
13.50 ml Phosphoric Acid (Mash 60 min) Misc 1
0.70 g Calcium Chloride (Mash 60 min) Misc 2
0.50 g Calcium Chloride (Mash 60 min) Misc 3
6 lbs 1.36 oz Bonlander Munich Malt (Briess) (10.0 SRM) Grain 4
4 lbs 9.37 oz Pilsen Malt 2-Row (Briess) (1.0 SRM) Grain 5
6.00 oz Caramel Malt - 40L (Briess) (40.0 SRM) Grain 6
6.00 oz Chocolate Rye (Weyermann) (245.0 SRM) Grain 7
3.49 oz Black Malt - 2-Row (Briess) (500.0 SRM) Grain 8
3.49 oz Carafa Special II (Weyermann) (415.0 SRM) Grain 9
1.66 oz Hallertauer [3.8%] - Boil 60 min Hops 10
0.49 oz Hallertauer [3.8%] - Boil 20 min Hops 11
1.00 Whirlfloc Tablet (Boil 15 min) Misc 12
0.49 oz Hallertauer [3.8%] - Boil 0 min Hops 13
1 pkgs Bohemian Lager (Wyeast Labs #2124) Yeast 14

Notes

Add 0.5g calcium chloride in the mash. Add 0.7g calcium chloride and 13.5mL phosphoric acid to the sparge water.