Schwarzbier 
All Grain Recipe
Submitted By: ashore13 (Shared)
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| Batch Size: 5.00 gal | Style: Schwarzbier (8B) |
| Boil Size: 7.74 gal | Style Guide: BJCP 2015 |
| Color: 22.9 SRM | Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain |
| Bitterness: 26.3 IBUs | Boil Time: 90 min |
| Est OG: 1.050 (12.3° P) | Mash Profile: Double Infusion, Medium Body |
| Est FG: 1.010 SG (2.5° P) | Fermentation: Lager, Two Stage |
| ABV: 5.3% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 9.00 gal |
Rockville, MD 9/28/2022 |
Water |
1 |
| 0.84 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
2 |
| 1.26 g |
Epsom Salt (MgSO4) (Mash 60 min) |
Misc |
3 |
| 5 lbs 10.72 oz |
Floor-malted Bohemian Pilsner (1.9 SRM) |
Grain |
4 |
| 2 lbs 1.60 oz |
Munich I (Weyermann) (7.1 SRM) |
Grain |
5 |
| 10.08 oz |
Carafa Special III (Weyermann) (470.0 SRM) |
Grain |
6 |
| 1.06 g |
Gypsum (Calcium Sulfate) (Sparge 60 min) |
Misc |
7 |
| 1.60 g |
Epsom Salt (MgSO4) (Sparge 60 min) |
Misc |
8 |
| 1.25 oz |
Hallertauer [4.1%] - First Wort |
Hops |
9 |
| 1.00 oz |
Hallertauer [3.0%] - Boil 15 min |
Hops |
10 |
| 1.00 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
11 |
| 1.0 pkgs |
SafLager West European Lager (DCL/Fermentis #S-23) |
Yeast |
12 |
| 1.00 items |
Clarity Ferm (White Labs) (Primary 7 days) |
Misc |
13 |
| 0.50 tsp |
Gelatin (Secondary 2 days) |
Misc |
14 |
Notes
BrunWater Calculator
Target Water:
(Ca ppm) 50
(Mg ppm) 14
(Na ppm) 51
(Cl ppm) 85
(SO4 ppm) 75
Ratio 1.13
Mash in with 0.64 g gypsum, 0.95 g epsom salt.
2nd infusion with 0.2 g gypsum, 0.31 g epsom salt, and 0.8 mL lactic acid.
Thin decoction pull 20 min into 2nd saccharification rest. Boil for 10 min.
Sparge with 0.53 g gypsum, 0.8 g epsom salt, and 1.4 mL lactic acid per batch.
Quick lager method. Cold crash for 2 days when fermentation is finished. Rack into keg with clear beer draft system, gelatin, and campden tablet. Burst carb @30 psi for 2 days.
9/30: made yeast starter.
10/2: stopped stir plate.
10/3: placed in fridge to finish decanting. Will pitch when wort it made.
10/4: Mash temps 149.5°F/153.5°F/166°F. Either boiled really hard or didn't sparge with enough water. Ended up boiling for 90 min. 5 gal, 1.050. A bit more trub into ferm than usual.
10/5: pitched yeast and 10 ML ClarityFerm @noon. 51°F wort. Temp controller set to 48°F.
10/6: already at high krausen @6pm!
10/8: 1.042.
10/18: 1.016. Moved to ambient.
10/21: 1.012. smells a bit sulfury, still some activity.
10/24: 1.010. clean and tasty. Placed into fridge to cold crash.
10/26: transferred into keg with clear beer draft system, gelatin, and campden tablet. Burst carb for 24 h @30 psi. This Recipe Has Not Been Rated
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