Schwarzbier

All Grain Recipe

Submitted By: ashore13 (Shared)
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Batch Size: 5.00 galStyle: Schwarzbier (8B)
Boil Size: 7.48 galStyle Guide: BJCP 2015
Color: 22.8 SRMEquipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 25.7 IBUsBoil Time: 90 min
Est OG: 1.048 (11.9° P)Mash Profile: Hochkurz Double Decoction, Batch Sparge
Est FG: 1.009 SG (2.2° P)Fermentation: Lager, Two Stage
ABV: 5.2%Taste Rating: 30.0

Ingredients
Amount Name Type #
8.69 gal Rockville, MD Water 1
0.56 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
0.33 g Epsom Salt (MgSO4) (Mash 60 min) Misc 3
0.32 g Calcium Chloride (Mash 60 min) Misc 4
1.32 g Baking Soda (Mash 60 min) Misc 5
5 lbs 4.80 oz Pilsner (Weyermann) (1.7 SRM) Grain 6
2 lbs 1.60 oz Munich I (Weyermann) (7.1 SRM) Grain 7
9.60 oz Carafa Special III (Weyermann) (470.0 SRM) Grain 8
0.66 g Gypsum (Calcium Sulfate) (Sparge 60 min) Misc 9
0.39 g Epsom Salt (MgSO4) (Sparge 60 min) Misc 10
0.38 g Calcium Chloride (Sparge 60 min) Misc 11
1.54 g Baking Soda (Sparge 60 min) Misc 12
1.75 oz Tettnang [3.1%] - First Wort Hops 13
0.50 oz Tettnang [3.1%] - Boil 10 min Hops 14
1.00 Whirlfloc Tablet (Boil 10 min) Misc 15
1.0 pkgs Saflager Lager (DCL/Fermentis #W-34/70) Yeast 16
0.50 tsp Gelatin (Secondary 2 days) Misc 17

Notes

1.3 L starter with 3.7 oz DME. Target Water: (Ca ppm) 62 (Mg ppm) 13 (Na ppm) 22 (Cl ppm) 63 (SO4 ppm) 59 Ratio 1.06 Mash with 1 g CaCl2, 1.3 g epsom salt, and 1 mL lactic acid. First decoction is a thick pull, boil for 15 min. Second decoction is thin and boiled for 5 min. Sparge with 0.6 g CaCl2 and 0.75 g epsom salt 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.

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