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Schwarz

All Grain Recipe

Submitted By: tprokop (Shared)
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Brewer: Todd R. Prokop
Batch Size: 11.00 gal	Style: Schwarzbier (Black Beer) ( 4C)
Boil Size: 14.13 gal	Style Guide: BJCP 2008
Color: 63.1 SRM	Equipment: 40 Gal Pot and 120 Qt Cooler - All Grain
Bitterness: 26.6 IBUs	Boil Time: 60 min
Est OG: 1.046 (11.5° P)	Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.009 SG (2.3° P)	Fermentation: My Aging Profile
ABV: 4.9%	Taste Rating: 35.0

Ingredients
Amount	Name	Type	#
72 lbs	Pale Malt (2 Row) US (2.0 SRM)	Grain	1
4 lbs	Special B Malt (180.0 SRM)	Grain	2
2 lbs	Black (Patent) Malt (500.0 SRM)	Grain	3
2 lbs	Carafa I (Weyermann) (320.0 SRM)	Grain	4
2 lbs	Caramel/Crystal Malt - 40L (40.0 SRM)	Grain	5
2 lbs	Pale Chocolate (175.0 SRM)	Grain	6
1.00 oz	Magnum [14.0%] - Boil 60 min	Hops	7
0.50 oz	Hallertauer [4.8%] - Boil 15 min	Hops	8
0.50 oz	Saaz [4.0%] - Boil 15 min	Hops	9
0.50 oz	Hallertauer [4.8%] - Boil 0 min	Hops	10
0.50 oz	Saaz [4.0%] - Boil 0 min	Hops	11

Notes

Salt additions for 10 gal: Chalk - 12g; Gypsum - 0g; CaCl2 - 6g; Epsom - 6g; Baking Soda - 8g; NaCl - 0g; Resulting Water Profile: Calcium - 174ppm; Magnesium - 16ppm; Alkalinity as CaCO3 - 322ppm; Sodium - 87ppm; Chloride - 95ppm; Sulfate - 68ppm; Effective Hardness - 134; Residual Alkalinity as CaCO3 188ppm; Est. SRM (High/Low)- 21/25; Chloride to Sulfate Ratio - 1.41 or Malty