Schwarzbier
BJCP 2008 – 04C
Batch #:
2007-01
Brew Date:
January 1, 2007
Tap Date:
August 25, 2008
Cost:
24.00
Statistics
OG:
1.050 12.4° P
FG:
1.010 2.6° P
Real Extract:
4.4° P
Attenuation:
79% Apparent – 64.5% Real
Color:
26.1SRM
IBU:
23.1
BU/GU:
0.46
ABV:
5.3%
ABW:
4.2%
Calories:
166 12 oz
Fermentables
| Amount | Fermentable | % |
|---|---|---|
| 4.50 pounds | German Pilsen Malt (2-Row) | 42.9% |
| 4.50 pounds | German Light Munich Malt | 42.9% |
| 0.50 pounds | British Chocolate Malt | 4.8% |
| 0.50 pounds | Crystal Malt 60L | 4.8% |
| 0.25 pounds | German Carafa III | 2.4% |
| 0.25 pounds | British Roasted Barley | 2.4% |
| 10.50 pounds | Total Fermentable Weight | 100% |
Hops
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 1.00 ounces | Hallertauer Mittlefruh | 60 minutes | Boil | Pellets | 4.2% | |
| 0.50 ounces | Hallertauer Mittlefruh | 20 minutes | Boil | Pellets | 4.2% | |
| 0.50 ounces | Hallertauer Mittlefruh | 1 minutes | Boil | Pellets | 4.2% | |
| 2.00 ounces | Total Hop Weight | |||||
Non-Fermentables
| Amount | Non-Fermentable | Type | Use | Time |
|---|---|---|---|---|
| 1 tsp. | Gypsum | Water Agent | Boil | 60 minutes |
| 1 tsp. | Irish Moss | Spice | Boil | 15 minutes |
Fermentation and Aging
Primary:
13 days @ 53° F
Secondary:
2 days @ 65° F
General Info
Third try for Use The Schwarz - this time it’s all grain - new for 2007. I tweaked the recipe a bit based upon one that I found in Zymurgy - the January 2007 issue.
Procedure
- Single infusion mash at 154 degrees
- Batch sparge with 4 gallons of 168 degree water
- Boil 90 minutes, adding hops according to schedule
- Cool wort to 65 degrees
- Pitch yeast
