Schwarzbier

All Grain Recipe

Submitted By: ashore13 (Shared)
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Batch Size: 5.00 galStyle: Schwarzbier (8B)
Boil Size: 7.74 galStyle Guide: BJCP 2015
Color: 22.9 SRMEquipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 26.3 IBUsBoil 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 Whirlfloc Tablet (Boil 15 min) Misc 11
1.0 pkgs SafLager West European Lager (DCL/Fermentis #S-23) Yeast 12
1.00 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.

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