Give into the Schwarz

Brewer: Brandon Kolbe
Batch Size: 6.08 gal	Style: Schwarzbier (Black Beer) ( 4C)
Boil Size: 8.06 gal	Style Guide: BJCP 2008
Color: 23.7 SRM	Equipment: 10gal Igloo Cooler & 7.5gal turkey fryer
Bitterness: 23.3 IBUs	Boil 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
1.0 pkgs	Bohemian Lager (Wyeast Labs #2124)	Yeast	14

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

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