Rock Hoppers Brew Club RHBC Logs 2008-2017 > Logs

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:

Printed using BrewBlogger 3.0.0, brewing log software for PHP and MySQL, available at http://www.brewblogger.net.

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

Geoff Humphrey’s Most Recent Logs