Schwarzbier
BJCP 2008 – 04C

Statistics

Fermentables

Amount Fermentable %
16.00 pounds German Pilsen Malt (2-Row) 81%
2.00 pounds German Light Munich Malt 10.1%
0.50 pounds Crystal Malt 60L 2.5%
0.25 pounds American Dark Chocolate Malt Breiss 1.3%
1.00 pounds German Carafa III De-Husked Malt Wyermann 5.1%
19.75 pounds Total Fermentable Weight 100%

Hops

Amount Hop Time Use Form AA
1.40 ouncesMagnum60 minutesBoilPellets10.0%
2.00 ouncesHallertauer Hersbrucker20 minutesBoilLeaf4.7%
3.40 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Product ID Form
Andechs LagerBSI Liquid

Equipment Profile 15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun

Mash Profile Single Decoction

Mash Steps

# Name Time Temp.
1Protein RestInfusion35 minutes122° F
2SaccharificationDecoction45 minutes155° F
3Mash OutInfusion10 minutes168° F

Fermentation and Aging

Primary:
21 days @ 51° F
Secondary:
3 days @ 62° F

Procedure

Cold steep the Carafa III in 2 quarts of purified water for at least 24 hours. Added to the boil at 45 minutes.

Protein rest at 122°F for 45 minutes. PH was 5.5.

Drew off about 55% of the mash for a single decoction. Moderately thin. Boiled for 20 minutes and added back into mash.

Saccharification rest at 155°F for 30 minutes. PH at 5.6. Run off. Collected about 5 gallons of wort.

Batch sparged as normal, topping up kettle to 12.5 gallons.