Geoff Humphrey's BrewBlog > BrewBlogs > Blackened [{"NAME":"Schwarzbier","CATEGORY":"Dark European Lager","VERSION":"1","CATEGORY_NUMBER":"08","STYLE_LETTER":"B","STYLE_GUIDE":"BJCP 2021","TYPE":"Dark Lager","OG_MIN":"1.046","OG_MAX":"1.052","FG_MIN":"1.010","FG_MAX":"1.016","IBU_MIN":"20","IBU_MAX":"35","COLOR_MIN":"19","COLOR

Schwarzbier
BJCP 2021 – 08B

Batch #:

2025-01

Batch Size:

14.00 gallons

Boil Time:

90 min

Status:

Primary

Brew Date:

January 5, 2025

Tap Date:

March 3, 2025

Statistics

OG:

1.052 12.9° P

Carbonation:

2.7 volumes

Color:

28SRM

IBU:

35.4

BU/GU:

0.68

Fermentables

Amount	Fermentable	% of Grist
13.00 pounds	Bohemian Pilsner Weyermann	44%
12.75 pounds	Munich I Weyermann	43.1%
1.25 pounds	Carafa Special III Weyermann	4.2%
1.00 pounds	Acidulated Weyermann	3.4%
0.94 pounds	Caramunich III Weyermann	3.2%
0.50 pounds	Chocolate Briess	1.7%
0.12 pounds	Chocolate Rye Weyermann	0.4%
29.56 pounds	Total Fermentable Weight	100%

Hops

Amount	Hop	Time	Use	Form	AA
2.20 ounces	Magnum	60 minutes	Boil	Pellet	16.8%
4.00 ounces	Hallertauer Mittelfrueh	10 minutes	Boil	Pellet	2.5%
6.20 ounces	Total Hop Weight

Non-Fermentables

Amount	Non-Fermentable	Type	Use	Time
0.50 g	Calcium Chloride (CaCl2)	Water Agent	Mash	0 minutes
0.50 g	Canning Salt (NaCl)	Water Agent	Mash	0 minutes
2.50 g	Epsom Salt (MgSO4)	Water Agent	Mash	0 minutes
2.00 g	Gypsum (CaSO4)	Water Agent	Mash	0 minutes
4.00 ml	Lactic Acid	Water Agent	Mash	0 minutes
0.30 g	Calcium Chloride (CaCl2)	Water Agent	Sparge	0 minutes
0.30 g	Canning Salt (NaCl)	Water Agent	Sparge	0 minutes
1.50 g	Epsom Salt (MgSO4)	Water Agent	Sparge	0 minutes
1.30 g	Gypsum (CaSO4)	Water Agent	Sparge	0 minutes
4.00 ml	Lactic Acid	Water Agent	Sparge	0 minutes

Yeasts

Name	Lab/Manufacturer	Product ID	Form
German Bock Lager	White Labs	WLP833	Liquid

Equipment Profile Geoff's Electric Equipment

Batch Size:

14.00 gallons

Boil Volume:

15.30 gallons

Boil Time:

90 minutes

Evaporation Rate:

1.96% per hour

Hop Utilization:

100%

Trub Chiller Loss:

0.26 gallons

Mash Profile Step Mash - Hochkurz

Ideal Grain Temp:

68°F

Mash Steps

#	Name	Type	Time	Temp.
1	Maltose Rest	Temperature	30 minutes	145° F
2	Dextrinization Rest	Temperature	45 minutes	160° F
3	Mash Out	Temperature	10 minutes	168° F

Fermentation and Aging

Primary:

4 days @ 50° F

Secondary:

3 days @ 62° F

Tertiary:

2 days @ 34° F

Age:

30 days @ 34° F

General Info

See the Brewfather batch log for fermentation progress details.

Blackened

SchwarzbierBJCP 2021 – 08B