Schwarzbier
Schwarzbier (Black Beer)

 

Type: All Grain

 Date: 2/21/2005

Batch Size: 5.50 gal

 Brewer: Chris Love
Boil Size: 6.57 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (6+gal) and Igloo/Gott Cooler (5 Gal)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 70.0
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
4.50 lb Pale Malt (2 Row) US (2.0 SRM) Grain 39.4 %
3.30 lb Munich Malt (9.0 SRM) Grain 28.9 %
2.25 lb Vienna Malt (4.0 SRM) Grain 19.7 %
0.50 lb Carafa Special II (Weyermann) (415.0 SRM) Grain 4.4 %
0.44 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3.8 %
0.44 lb Chocolate Malt (350.0 SRM) Grain 3.8 %
1.25 oz Hallertauer [4.80%] (60 min) Hops 19.9 IBU
0.75 oz Hallertauer [4.80%] (20 min) Hops 7.2 IBU
0.25 oz Hallertauer [4.80%] (5 min) Hops 0.8 IBU
1 Pkgs San Francisco Lager (White Labs #WLP810) [Starter 750 ml] Yeast-Lager

 

Beer Profile

Est Original Gravity: 1.052 SG

 Measured Original Gravity: 1.052 SG
Est Final Gravity: 1.016 SG Measured Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 4.7 % Actual Alcohol by Vol: 5.0 %
Bitterness: 27.9 IBU Calories: 232 cal/pint
Est Color: 29.5 SRM Color:
Color
 

Mash Profile
Mash Name: Single Infusion, Medium Body, No Mash Out Total Grain Weight: 11.43 lb
Sparge Water: 4.62 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH
 

Name Description Step Temp Step Time
Mash In Add 14.29 qt of water at 170.4 F 155.0 F 60 min

 
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage
Carbonation Type: Corn Sugar Volumes of CO2: 2.4
Pressure/Weight: 4.2 oz Carbonation Used: -
Keg/Bottling Temperature: 60.0 F Age for: 28.0 days
Storage Temperature: 52.0 F  
 

Notes
3-6-05 reading 1.014
3-10-05 1.012 transferred to 2ndary
Bottled 4-9-05 FG 1.014
52 bottles - excellent flavor - roasty - clean with coffee and hints of dark chocolate.

Another excellent beer. Not a popular style, but spot on.