May the Schwartz Be With You - Sunshine 
All Grain Recipe
Submitted By: Dibbs (Shared)
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| Brewer: Chris Dibble | |
| Batch Size: 5.50 gal | Style: Schwarzbier (8B) |
| Boil Size: 8.34 gal | Style Guide: BJCP 2015 |
| Color: 27.0 SRM | Equipment: DIbbs SS Brewing Tech 15 Gallon Brew Pot 10 Gallon Mash Tun |
| Bitterness: 25.7 IBUs | Boil Time: 90 min |
| Est OG: 1.052 (12.9° P) | Mash Profile: Single Infusion, Medium Body |
| Est FG: 1.015 SG (3.8° P) | Fermentation: Lager, Two Stage |
| ABV: 4.9% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 5 lbs |
Munich II (Weyermann) (8.5 SRM) |
Grain |
1 |
| 4 lbs |
Pilsner (Weyermann) (1.7 SRM) |
Grain |
2 |
| 6.00 oz |
Caramel Malt - 40L (Briess) (40.0 SRM) |
Grain |
3 |
| 6.00 oz |
Chocolate Malt (Bairds) (500.0 SRM) |
Grain |
4 |
| 3.50 oz |
Carafa II (Weyermann) (415.0 SRM) |
Grain |
5 |
| 3.50 oz |
Roasted Barley (300.0 SRM) |
Grain |
6 |
| 2.00 oz |
Acidulated (Weyermann) (1.8 SRM) |
Grain |
7 |
| 1.40 oz |
Hallertauer Mittelfrueh 2018 [4.0%] - Boil 60 min |
Hops |
8 |
| 0.50 oz |
Hallertauer Mittelfrueh 2018 [4.0%] - Boil 20 min |
Hops |
9 |
| 0.50 oz |
Hallertauer Mittelfrueh 2018 [4.0%] - Steep 10 min |
Hops |
10 |
| 2.0 pkgs |
Berlin Yeast (CellarScience #) |
Yeast |
11 |
| 1.0 pkgs |
Bohemian Lager (Mangrove Jack's #M84) |
Yeast |
12 |
Notes
he following beer recipe is featured in the September/October 2019 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
Frank Taddeo of Royersford, PA, member of the Bruclear Homebrew Club, won a gold medal in Category #5: Dark European Lager with a Schwarzbier during the 2019 National Homebrew Competition Final Round in Providence, RI. Taddeo’s Dark European Lager was chosen as the best among 241 entries in the category.
Directions:
Single infusion mash at 154°F (68°C) for 45 minutes. Target 5.3 pH. Mash out at 170°F (77°C), lauter, then boil for 90 minutes. After flameout, chill to 170°F (77°C), add whirlpool hops, and allow 10 minutes of contact time. Chill to 50°F (10°C) and pitch yeast starter. Ferment at 50°F (10°C). On day 6, raise temperature to 65°F (18°C) over 2 days. Hold at 65°F (18°C) for 2 more days and then cold crash to 50°F (10°C) over 2 days. Force carbonate to 2 vol. (4 g/L) CO2.This Recipe Has Not Been Rated
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