All Grain Recipe
Submitted By: Simian (Shared)
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| Batch Size: 8.72 gal | Style: Schwarzbier (Black Beer) ( 4C) |
| Boil Size: 11.08 gal | Style Guide: BJCP 2008 |
| Color: 31.7 SRM | Equipment: 1 Monster Mill 45l Igloo 50l pan kettle 14G Chronical HellFireFeb 2020 |
| Bitterness: 23.2 IBUs | Boil Time: 90 min |
| Est OG: 1.058 (14.2° P) | Mash Profile: Single Infusion, 67C, GP, MO - Medium Body |
| Est FG: 1.015 SG (3.8° P) | Fermentation: Lager, Three Stage 8C |
| ABV: 5.7% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 12.52 gal |
Reverse Osmosis Water |
Water |
1 |
| 2.30 g |
*Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
2 |
| 2.00 g |
*Calcium Chloride (Mash 60 min) |
Misc |
3 |
| 0.25 g |
*Sodium Metabisulphite (Mash 0 min) |
Misc |
4 |
| 8 lbs 13.45 oz |
*Barke Munich (Weyermann) (10.2 SRM) |
Grain |
5 |
| 4 lbs 7.25 oz |
*Rauchmalt (2.5 SRM) |
Grain |
6 |
| 1 lbs 1.64 oz |
*Munich I (Weyermann) (7.6 SRM) |
Grain |
7 |
| 8.82 oz |
*CaraMunich I (Weyermann) (45.7 SRM) |
Grain |
8 |
| 12.35 oz |
*Low Colour Chocolate Malt (Crisp) [Sparge] (279.2 SRM) |
Grain |
9 |
| 5.29 oz |
**Roasted Barley Dehusked (Dingemanns) [Sparge] (609.1 SRM) |
Grain |
10 |
| 5.29 oz |
*Carafa Special III (Weyermann) [Sparge] (710.7 SRM) |
Grain |
11 |
| 19.00 ml |
*Phosphoric Acid 85% (Sparge 60 min) |
Misc |
12 |
| 3.53 g |
*Gypsum (Calcium Sulfate) (Sparge 60 min) |
Misc |
13 |
| 3.07 g |
*Calcium Chloride (Sparge 60 min) |
Misc |
14 |
| 0.25 g |
*Sodium Metabisulphite (Sparge 0 min) |
Misc |
15 |
| 2.12 oz |
*Brewer's Gold 2019 P [4.5%] - Boil 90 min |
Hops |
16 |
| 0.82 g |
*Protofloc Tablet Ground (Boil 15 min) |
Misc |
17 |
| 0.33 g |
*NBS Beer Nutrient Blend (Boil 15 min) |
Misc |
18 |
| 0.71 oz |
*Saaz 2020 LUPOMAX® [8.1%] - Boil 1 min |
Hops |
19 |
| 1.0 pkgs |
*German Bock Lager (from starter) (White Labs #WLP833) |
Yeast |
20 |
Notes
Mash In 67C dropped to 64C over 60 minutes.
GP Rest - only got to 68, including adding dark grains. No room for MO.
Water adjustment - black balanced, pH5.4 mash (edge of dark/light range as mashing without dark grains). Aiming for low minerals so 50ppm calcium
Mash Water 20 litres Mash pH Guidance
Sparge Water 30.7 litres Light 5.3-5.4
Batch Volume 33 litres Dark 5.4-5.5
Measured water pH 7.4 Tart or crisp : 5.2-5.3
Target Sparge pH 5.7 Brewing Sparge Water is usually neutralized to a pH between 5.5 and 6.0
Phosphoric Acid Strength % 85
Phosphoric Acid Addition 0 ml/litre Need 0.0 ml in mash 19.0 ml in sparge
CaCl2 Addition 0.1 g/litre Need 2.0 g in mash 3.07 g in sparge
Gypsum Addition 0.115 g/litre Need 2.3 g in mash 3.53 g in sparge
Epsom Salt Addition 0 g/litre Need 0.0 g in mash 0.00 g in sparge
Gives an estimated Mash pH of 5.39
And absolute ion values of Ratio Guidance
Ca 55 ppm Very bitter >2
Cl2 52 ppm Target 50 for hoppy, 100 for malty Bitter 2.0
SO4 65 ppm Target 150 for hoppy, 50 for malty Balanced 1.3
Mg 0 ppm Malty 0.75
Very Malty 0.5
SO4/CL2 ratio 1.25
Target ratio 1.24
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