Schwarzbier
Schwarzbier (BJCP: 4C)
Stats
| Type | Batch Size | Boil Vol. | Boil Time | OG | FG | ABV |
|---|---|---|---|---|---|---|
| All Grain | 5 gallons(18.9L) | 8.5 gallons(32.2L) | 90 | 1.063 | 1.009 | 6.97% |
Ingredients
Fermentables
10.48 lbs
(4.75kg)
| Malt | SRM | Weight | % |
|---|---|---|---|
US Pilsen Malt |
1 |
5 lbs
(2.27kg)
|
47.72% |
US Vienna Malt |
4 |
3 lbs
8 oz
(1.59kg)
|
33.4% |
US Munich 20L Malt |
20 |
15.66 oz
(444g)
|
9.34% |
US Caramel 120L Malt |
120 |
8 oz
(227g)
|
4.77% |
German Carafa II |
430 |
8 oz
(227g)
|
4.77% |
Hops
3 oz
(85g)
| Name | Weight | AA% | Format | Use | Time |
|---|---|---|---|---|---|
| German Hallertauer Magnum | 1 oz
(28g)
|
5%α | Pellet | Boil | 60 min |
| German Tettnang | 0.5 oz
(14g)
|
3.5%α | Pellet | Boil | 60 min |
| German Tettnang | 0.75 oz
(21g)
|
3.5%α | Pellet | Boil | 15 min |
| German Tettnang | 0.75 oz
(21g)
|
3.5%α | Pellet | Boil | 0 min |
Misc
| Name | Weight | Time |
|---|---|---|
| Whirlfloc Tablet | 1 oz
(28g)
|
90 min |
Yeast
| Lab | Name | Temp | Attenuation |
|---|---|---|---|
| (Wyeast 2124-Bohemian Lager) | ____ |
71.000000%
|
Mash Profile
Name: 2 step schwarzbier
| Name | Type | Infusion | Temp | Time |
|---|---|---|---|---|
| Rest at | Infusion | 0 gallons(0L) | 13155 | 15.000000 min |
| Raise by direct heating to | Temperature | 0 gallons(0L) | 14563 | 5.000000 min |
| Rest at | Infusion | 0 gallons(0L) | 14563 | 15.000000 min |
| Raise to and Mash out at | ____ gallons | ____ | min | |
| Rest at | Infusion | 0 gallons(0L) | 15568 | 20.000000 min |
| Rest at | Infusion | 0 gallons(0L) | 14060 | 0.000000 min |