Schwarzbier (Black Beer) (4 C)
Type: All Grain
Batch Size: 26.00 l
Boil Size: 29.00 l
Boil Time: 60 min
End of Boil Vol: 26.50 l
Final Bottling Vol: 26.00 l
Fermentation: Ale, Two Stage
Batch Size: 26.00 l
Boil Size: 29.00 l
Boil Time: 60 min
End of Boil Vol: 26.50 l
Final Bottling Vol: 26.00 l
Fermentation: Ale, Two Stage
Date: 12 Aug 2017
Brewer: Rhys
Asst Brewer:
Equipment: Viaola Mash/Boil
Efficiency: 75.00 %
Est Mash Efficiency: 77.9 %
Taste Rating: 30.0
Brewer: Rhys
Asst Brewer:
Equipment: Viaola Mash/Boil
Efficiency: 75.00 %
Est Mash Efficiency: 77.9 %
Taste Rating: 30.0
Taste Notes:
| Amt | Name | Type | # | %/IBU |
|---|---|---|---|---|
| 3.00 g | Gypsum (Calcium Sulfate) (Mash 60.0 mins) | Water Agent | 1 | – |
| 2.00 g | Citric Acid (Mash 60.0 mins) | Water Agent | 2 | – |
| 1.50 g | Calcium Chloride (Mash 60.0 mins) | Water Agent | 3 | – |
| 2.10 kg | Gladfield Munich Malt (7.9 SRM) | Grain | 4 | 29.6 % |
| 2.10 kg | Gladfield Pilsner Malt (1.9 SRM) | Grain | 5 | 29.6 % |
| 2.10 kg | Gladfield Vienna Malt (3.5 SRM) | Grain | 6 | 29.6 % |
| 0.30 kg | Caramunich I (Weyermann) (51.0 SRM) | Grain | 7 | 4.2 % |
| 0.25 kg | Carafa III (Weyermann) (525.0 SRM) | Grain | 8 | 3.5 % |
| 0.24 kg | Gladfield Pale Chocolate Malt (456.9 SRM) | Grain | 9 | 3.4 % |
| 22.00 g | Pacific Jade [13.30 %] – Boil 75.0 min | Hop | 10 | 26.3 IBUs |
| 1.00 g | Koppa Floc (Boil 15.0 mins) | Fining | 11 | – |
| 2.50 g | Yeast Nutrient (Boil 15.0 mins) | Other | 12 | – |
| 10.00 g | Pacific Jade [13.30 %] – Steep/Whirlpool 20.0 min | Hop | 13 | 3.5 IBUs |
| 10.00 g | Pacifica [13.30 %] – Steep/Whirlpool 20.0 min | Hop | 14 | 3.5 IBUs |
| 2.0 pkg | Saflager Lager (DCL/Fermentis #W-34/70) [50.28 ml] | Yeast | 15 | – |
| 3.00 g | Yeast Nutrient (Primary 3.0 days) | Other | 16 | – |
Gravity, Alcohol Content and Color
Est Original Gravity: 1.063 SG
Est Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 6.4 %
Bitterness: 33.2 IBUs
Est Color: 32.1 SRM
Est Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 6.4 %
Bitterness: 33.2 IBUs
Est Color: 32.1 SRM
Measured Original Gravity: 1.062 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 6.8 %
Calories: 582.4 kcal/l
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 6.8 %
Calories: 582.4 kcal/l
Mash Profile
Mash Name: Single Infusion, Medium Body, Batch Sparge
Sparge Water: 17.61 l
Sparge Temperature: 75.6 C
Adjust Temp for Equipment: FALSE
Est Mash PH: 5.51
Measured Mash PH: 5.20
Sparge Water: 17.61 l
Sparge Temperature: 75.6 C
Adjust Temp for Equipment: FALSE
Est Mash PH: 5.51
Measured Mash PH: 5.20
Total Grain Weight: 7.09 kg
Grain Temperature: 22.2 C
Tun Temperature: 22.2 C
Target Mash PH: 5.20
Mash Acid Addition:
Sparge Acid Addition:
Grain Temperature: 22.2 C
Tun Temperature: 22.2 C
Target Mash PH: 5.20
Mash Acid Addition:
Sparge Acid Addition:
| Name | Description | Step Temperature | Step Time |
|---|---|---|---|
| Mash In | Add 18.49 l of water at 73.1 C | 66.7 C | 60 min |
Sparge: Batch sparge with 2 steps (3.11l, 14.50l) of 75.6 C water
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Keg
Pressure/Weight: 12.54 PSI
Keg/Bottling Temperature: 7.2 C
Fermentation: Ale, Two Stage
Pressure/Weight: 12.54 PSI
Keg/Bottling Temperature: 7.2 C
Fermentation: Ale, Two Stage
Volumes of CO2: 2.3
Carbonation Used: Keg with 12.54 PSI
Age for: 30.00 days
Storage Temperature: 18.3 C
Carbonation Used: Keg with 12.54 PSI
Age for: 30.00 days
Storage Temperature: 18.3 C
Notes
Dark grains added at Vorlauf – needed to add more to get correct colour.
Also ~ 3.5 litres to make a lager version – hopped with 8g pacific jade, 1g pacific gem at 15mins
was 1.060 – diluted with boiling water – for Sawmill lager competition – 1.046 o.g
Dual brew with Ben.
Used 2x angel yeast from Marko – BF27 – equivalent to 34/70
Used grainfather fermentor – due to double wall – took 4 days to get down to 12.5c
