Schwarzbier – All Grain GONE


Malts and Grains

Amount Malt/Grain %
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%


Amount Hop Time AA
1.40 ounces Magnum 60 min 10.0%
2.00 ounces Hallertauer Hersbrucker 20 min 4.7%
3.40 ounces Total Hop Weight


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

Mash Profile Single Decoction


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

Mash Steps

# Name Time Temp. Description
1 Protein Rest 35 min. 122°F

Add water at 126 F

2 Saccharification 45 min. 155°F

Decoct 44% of mash, rest for at least 10 minutes, and boil

3 Mash Out 10 min. 168°F

Heat to 168° F / 75° C for at least 10 minutes

Water Profile Pilsen, Czech Republic


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

21 days @ 51° F
3 days @ 62° F
90 days @ 32° F

Use the Schwarz

Date Brewed:  

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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