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Author Topic: Schwarzbier  (Read 1836 times)

Offline Thomas

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Schwarzbier
« on: January 03, 2013, 03:51:22 PM »
Schwarzbier
4-C Schwarzbier (Black Beer)
Author: Thomas



Size: 4.5 gal
Efficiency: 85.83%
Attenuation: 75.0%
Calories: 193.28 kcal per 12.0 fl oz

Original Gravity: 1.058 (1.046 - 1.052)
|================================|
Terminal Gravity: 1.014 (1.010 - 1.016)
|===================#============|
Color: 27.54 (17.0 - 30.0)
|====================#===========|
Alcohol: 5.71% (4.4% - 5.4%)
|============================#===|
Bitterness: 30.9 (22.0 - 32.0)
|======================#=========|

Ingredients:
4.5 lb (48.8%) 4.5 lb Munich Malt - added during mash
3.6 lb (39.0%) 3.6 lb Pilsner Malt (Organic) - added during mash
7.2 oz (4.9%) 7.2 oz Carafa Special® TYPE III - added during mash
3.6 oz (2.4%) 3.6 oz Caramunich® TYPE II - added during mash
3.6 oz (2.4%) 3.6 oz Chocolate Malt - added during mash
3.6 oz (2.4%) 3.6 oz Roasted Barley - added during mash
0.86 oz (49.0%) 0.86 oz Perle (8.6%) - added during boil, boiled 60.0 m
0.9 oz (51.0%) 0.9 oz Perle (8.2%) - added dry to secondary fermenter
2.0 ea 2.0 ea Fermentis S-23 Saflager S-23

Schedule:
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m

00:03:00 Mash in - Liquor: 2.88 gal; Strike: 166.9 °F; Target: 154 °F
01:03:00 mASHUntitled Step - Rest: 60 m; Final: 152.0 °F
01:03:00 Batch sparge - Untitled Sparge: 0.0 gal sparge @ 168.0 °F, 0.0 m; Sparge #2: 3.85 gal sparge @ 181.0 °F, 0.0 m; Total Runoff: 5.79 gal

Results generated by BeerTools Pro 1.5.23

Ferment at 55C 2 weeks.
Raise to 65C diactyl rest
Lager at 35C 3+ weeks