Schwarzbier
BJCP 2008 – 04C
Batch #:
2012-05
Batch Size:
10.00 gallons
Boil Time:
90 min
Brew Date:
March 17, 2012
Tap Date:
May 12, 2012
Statistics
OG:
1.060 14.7° P
FG:
1.010 2.6° P
Real Extract:
4.8° P
Attenuation:
82.3% Apparent – 67.3% Real
Color:
30.8SRM
IBU:
35
BU/GU:
0.58
ABV:
5.5%
ABW:
5.2%
Calories:
196 12 oz
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 ounces | Magnum | 60 minutes | Boil | Pellets | 10.0% | |
| 2.00 ounces | Hallertauer Hersbrucker | 20 minutes | Boil | Leaf | 4.7% | |
| 3.40 ounces | Total Hop Weight | |||||
Yeasts
| Name | Lab/Manufacturer | Product ID | Form |
|---|---|---|---|
| Andechs Lager | BSI | Liquid |
Equipment Profile 15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun
Batch Size:
10.00 gallons
Boil Volume:
12.55 gallons
Evaporation Rate:
9.00% per hour
Hop Utilization:
100%
Mash Tun Volume:
10.00 gallons
Mash Tun Weight:
9.00 pounds
Mash Tun Specific Heat:
0.30 cal/gram per °C
Top Up Water:
0.00 gallons
Trub Chiller Loss:
1.00 gallons
Mash Profile Single Decoction
Mash Steps
| # | Name | Time | Temp. | |
|---|---|---|---|---|
| 1 | Protein Rest | Infusion | 35 minutes | 122° F |
| 2 | Saccharification | Decoction | 45 minutes | 155° F |
| 3 | Mash Out | Infusion | 10 minutes | 168° 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.
