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
This Recipe Has Not Been Rated
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