Recipe: Doing It In The Dark
Style: 4C. Schwarzbier (Black Beer)
Description:
Recipe from Brett based on Jamil's recipe book
| Target Volume [ltr (gal)]: 23.00 (6.08) |
Alcohol By Volume: 4.83% |
| Estimated Original Gravity[SG]: | 1.048 |
Estimated Final Gravity[SG]: | 1.012 |
| Estimated Attenuation: | 75.00% |
Estimated Mash Efficiency: | 70.00% |
| Bitterness [IBU]: 30.00 |
Colour [SRM(EBC)]: 32.93 (64.88) |
| Balance: 1.298 |
BU:GU ratio: 0.625 |
Mash schedule
| Name |
Type |
Temperature [C (F)] |
Time [Minutes] |
| Sacchrification |
infusion |
68.00 (154.40) |
60 |
Fermentables
| Type |
Gravity [SG] |
Gravity(%) |
Weight [gms (lbs)] |
Weight(%) |
| Barley Roasted Malt (Bairds) |
1.001 |
1.34% |
100.00 (0.22) |
1.86% |
| Caraamber Malt (Weyermann) |
1.002 |
3.16% |
170.00 (0.37) |
3.16% |
| Carafa Special Type 1 (Weyermann) |
1.001 |
1.54% |
100.00 (0.22) |
1.86% |
| Chocolate Malt (Bairds) |
1.001 |
3.07% |
170.00 (0.37) |
3.16% |
| Munich I Malt (Weyermann) |
1.025 |
51.25% |
2760.00 (6.08) |
51.30% |
| Pilsner Malt (Weyermann) |
1.019 |
39.64% |
2080.00 (4.59) |
38.66% |
Hops
Hop Utilisation Method: Rager
| Type |
AA(%) |
IBU |
IBU(%) |
Weight [gms (oz)] |
Time(minutes) |
| Hallertau Hersbrucker |
4.25% |
27.00 |
90.00% |
47.41 (1.67) |
60.00 |
| Hallertau Hersbrucker |
4.25% |
3.00 |
10.00% |
15.50 (0.55) |
20.00 |
| Hallertau Hersbrucker |
4.25% |
0.00 |
0.00% |
15.00 (0.53) |
0.00 |
Yeast
| Type |
Flocculation |
Attenuation |
Min Temp[C (F)] |
Max Temp[C (F)] |
Alcohol Tolerance |
| Bohemian Lager - Wyeast 2124 |
medium |
75.00% |
9.00 (48.20) |
14.00 (57.20) |
9% ABV |
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