Schwarzbier
4-C Schwarzbier (Black Beer)
Date: 3/31/2012
Size: 11.0 gal
Efficiency: 90.0%
Attenuation: 77.0%
Calories: 180.78 kcal per 12.0 fl oz
Original Gravity: 1.054 (1.046 – 1.052)
|==============================#=|
Terminal Gravity: 1.013 (1.010 – 1.016)
|==============#=================|
Color: 25.55 (17.0 – 30.0)
|==================#=============|
Alcohol: 5.5% (4.4% – 5.4%)
|=========================#======|
Bitterness: 31.4 (22.0 – 32.0)
|=======================#========|
Ingredients:
8.0 lb (48.5%) Pilsner DME – added during boil, boiled 60 m
3.0 lb (18.2%) Munich Malt – added during mash
1.0 lb (6.1%) Canadian Craft Brewers Pale Malt – added during mash
1 lb (6.1%) Corn Sugar – added during mash
.5 lb (3.0%) Wheat Malt – added during mash
1.0 lb (6.1%) Crystal Malt 40°L – added during mash
1.0 lb (6.1%) Chocolate Malt – added during mash
.5 lb (3.0%) Roasted Barley – added during mash
.5 lb (3.0%) Blackprinz® Malt – added during mash
1.0 tsp Irish Moss – added during boil
3.5 oz (63.6%) Hallertau (4.5%) – added during boil, boiled 60 m
1.0 oz (18.2%) Hallertau (4.5%) – added during boil, boiled 20 m
1.0 oz (18.2%) Hallertau (4.5%) – added during boil, boiled 1 m
Notes
Mashed in with about 4 gallons at about 153F. Batched sparged twice with 5 gallons each time for total of 14 gallons of water. Started with 12.25 gallons.
Pre-boil gravity was 14.1 Brix or 1.056.
Added about a half gallon of water at 15min
Gravity after boil was 14.3 Brix or 1.057.
Fermented at around 55F for a few days, slowly lowering the temperature to around 42F.
After 3 weeks did a 5 day diacytle rest at around 70F.
Put back in 43F for 14 days.
It ended up coming out with a bit more of a smoky and coffee flavor than I wanted it to… next time I’ll use less of the chocolate and roasted barley malts.