Wick's Home Brew

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Recipe: Two Sides of the Schwartz

Brewer: Wick

Asst Brewer: 

Style: Schwarzbier (Black Beer)

TYPE: All Grain

Taste: (30.0) 

Recipe Specifications

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Boil Size: 8.49 gal

Post Boil Volume: 6.24 gal

Batch Size (fermenter): 6.00 gal   

Bottling Volume: 6.00 gal

Estimated OG: 1.055 SG

Estimated Color: 30.9 SRM

Estimated IBU: 28.6 IBUs

Brewhouse Efficiency: 72.00 %

Est Mash Efficiency: 72.0 %

Boil Time: 90 Minutes

Ingredients:

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Amt                   Name                                     Type          #        %/IBU         

7 lbs 0.9 oz          Munich Malt (9.0 SRM)                    Grain         1        56.0 %        

4 lbs 0.5 oz          Pilsner (2 Row) Ger (2.0 SRM)            Grain         2        32.0 %        

8.1 oz                Caramel/Crystal Malt - 40L (40.0 SRM)    Grain         3        4.0 %         

8.1 oz                Chocolate Malt (450.0 SRM)               Grain         4        4.0 %         

4.0 oz                Carafa II (412.0 SRM)                    Grain         5        2.0 %         

4.0 oz                Roasted Barley (300.0 SRM)               Grain         6        2.0 %         

1.50 oz               Hallertauer [4.30 %] - Boil 90.0 min     Hop           7        24.1 IBUs     

0.50 oz               Hallertauer [4.30 %] - Boil 20.0 min     Hop           8        4.6 IBUs      

0.50 oz               Hallertauer [4.30 %] - Aroma Steep 0.0 m Hop           9        0.0 IBUs      

2.0 pkg               SafLager West European Lager (DCL/Fermen Yeast         10       -             

Mash Schedule: Single Infusion, Medium Body, Batch Sparge

Total Grain Weight: 12 lbs 9.5 oz

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Name              Description                             Step Temperat Step Time     

Mash In           Add 15.69 qt of water at 166.0 F        154.0 F       60 min        

Sparge: Batch sparge with 2 steps (1.83gal, 4.25gal) of 168.0 F water

Notes:

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Not a great brew day. After I dropped the hops in after I saw signs of a boil, I dropped the 60 minute hops in. So guess what. I hopped at 90 minutes. Oh well, followed the rest of the hop schedule in the recipe.

Pitched yeast sludge January 18th at 44 degrees.

January 20th fermentation chamber was at 55 degrees. Changed heat to cold and turned freezer back on and put to 48 degrees.

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