Recipe: Doing It In The Dark

Style: 4C. Schwarzbier (Black Beer)

Description:

Recipe from Brett based on Jamil's recipe book

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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
Color  [SRM(EBC)]:                                                 32.93 (64.88)

BU:GU ratio:                                                               0.625
Balance:                                                                   1.298

Balance <1 sweeter malty beer, >1 more bitter beer, =1 balanced beer.

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Fermentables:

Weight [gms(lbs)]   Type                                       Gravity [SG]  Weight %
100.00 (0.22)     Barley Roasted Malt (Bairds)                      1.001     1.86%
170.00 (0.37)     Caraamber Malt (Weyermann)                        1.002     3.16%
100.00 (0.22)     Carafa Special Type 1 (Weyermann)                 1.001     1.86%
170.00 (0.37)     Chocolate Malt  (Bairds)                          1.001     3.16%
2760.00 (6.08)     Munich I Malt (Weyermann)                         1.025    51.30%
2080.00 (4.59)     Pilsner Malt (Weyermann)                          1.019    38.66%

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Hops:

Hop Utilisation Method: Rager

Weight [gms(lbs)]   Type                              AA%  IBU      IBU%   Time[Mins]
47.41 (1.67)     Hallertau Hersbrucker           4.25%   27.00    90.00%     60.00
15.50 (0.55)     Hallertau Hersbrucker           4.25%    3.00    10.00%     20.00
15.00 (0.53)     Hallertau Hersbrucker           4.25%    0.00     0.00%      0.00

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Yeast:

Type                             Atten %       Min temp [C(F)]   Max temp [C(F)]
Bohemian Lager - Wyeast 2124         75.00%       9.00 (48.20)     14.00 (57.20)

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Mash schedule:

Name                          Type            Temperature [C(F)]     Time [Mins]
Sacchrification               Infusion             68.00 (154.40)             60

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