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Schwarzbier – All Grain GONE

Batch #:

05-2012

Batch Size:

10 gallons

Boil Time:

90 min

Conditioning:

Keg

Brew Date:

March 17, 2012

Tap Date:

May 12, 2012

Statistics

Target OG:

1.054 13.3° P

OG:

1.056 13.8° P

Target FG:

1.013 3.3° P

FG:

1.014 3.6° P

Real Extract:

5.4° P

Attenuation:

73.9% Apparent – 60.9% Real

Color:

30.8 SRM

IBU:

35 Rager

BU/GU:

0.63

ABV:

5.6%

ABW:

4.4%

Calories:

186 12 oz

Malts and Grains

Amount	Malt/Grain	% of Grist
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	1.3%
1.00 pounds	German Carafa III De-Husked Malt	5.1%
19.75 pounds	Total Grain Weight	100%

Hops

Amount	Hop	Time	Type	Use	Form	AA
1.40 ounces	Magnum	60 min	Bittering	Boil	Pellets	10.0%
2.00 ounces	Hallertauer Hersbrucker	20 min	Flavor	Boil	Leaf	4.7%
3.40 ounces	Total Hop Weight

Yeasts

Name	Lab/Manufacturer	Product ID	Amount
Montrachet	Red Star		3000 ml

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

Typical Efficiency:

72%

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

Mash Tun Dead Space:

0.80 gallons

Loss:

1.00 gallons

Mash Profile Single Decoction

Ideal Grain Temp:

72°F

Ideal Tun Temp:

72°F

Ideal Sparge Temp:

168°F

Ideal PH:

5.4

Notes:

Draw a part of the mash, let it rest for at least 10 minutes, and boil.

Mash Steps

#	Name	Type	Time	Temp.	Description
1	Protein Rest	Infusion	35 min.	122°F	Add water at 126 F
2	Saccharification	Decoction	45 min.	155°F	Decoct 44% of mash, rest for at least 10 minutes, and boil
3	Mash Out	Infusion	10 min.	168°F	Heat to 168° F / 75° C for at least 10 minutes

Water Profile Pilsen, Czech Republic

Calcium:

7.0 ppm

Bicarbonate:

2.0 ppm

Sulfate:

5.0 ppm

Chloride:

5.0 ppm

Sodium:

15.0 ppm

Magnesium:

5.0 ppm

PH:

8.0

Notes:

Very soft water.

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.

Fermentation and Aging

Primary:

21 days @ 51° F

Secondary:

3 days @ 62° F

Lager:

90 days @ 32° F

Use the Schwarz

Date Brewed:
Brewer/Assistant:

Brew Day Data

	Target	Actual	Notes
Strike Water Amount:	6.6
Strike Water Temperature:
Mash Temperature(s):
Mash Time:
Sparge Water Amount:	8.6
Sparge Water Temperature:
Pre-Boil Gravity:
Pre-Boil Amount:	11
Post-Boil Amount:	10
Boil Time:	90
OG:	1.056 / 13.8° P
Mash PH:
Boil PH:

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Log: Use The Schwarz

Schwarzbier – All Grain GONE

Statistics

Malts and Grains

Hops

Yeasts

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

Mash Profile Single Decoction

Mash Steps

Water Profile Pilsen, Czech Republic

Procedure

Fermentation and Aging

Use the Schwarz

Brew Day Data

Scale Recipe

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