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Black Lager - Schwarzbier - Schwarzbier

A Book/Magazine Recipe - by Jim

RECIPE INFO

Schwarzbier black lager
Author: Jim - View
Brew Sessions: 0
Source: Book/Magazine
Recipe Type: All Grain
Efficiency: 75%
Calories: 161 per 11 fl. oz
Boil Time: 90 Minutes
Batch Size: 5.5 Gallons
Boil Size: 8 Gallons
Total Grains: 10.25 lb
Total Hops: 2 oz
IBU/OG: 0.57
OG: 1.05
- - -
FG: 1.008
- - -
IBUs: 28.34 (tinseth)
- - - IBUs
Color: 37.9° SRM / 74.66° EBC
- - - SRM
Alcohol: 5.5%
-% - -% ABV
print
scale

FERMENTABLES

fermentable / amount / ppg / l / usage
Munich - 60L - US, 4 lb (39%), 33 ppg, 60 L, Mash
CaraMunich I - DE, 0.5 lb (4.9%), 34 ppg, 39 L, Mash
Carafa III - DE, 0.5 lb (4.9%), 32 ppg, 525 L, Mash
Chocolate Malt - US, 0.25 lb (2.4%), 34 ppg, 350 L, Mash
Pilsner - DE, 5 lb (48.8%), 38 ppg, 1 L, Mash

HOPS

hop / amount / usage / time / AA / IBUs
Hallertauer Mittelfrüh, 1 oz (Pellet), Boil, 60 Minutes, 4.3, 17.36
Hallertauer Mittelfrüh, 0.5 oz (Pellet), Boil, 30 Minutes, 4.3, 6.67
Hallertauer Mittelfrüh, 0.5 oz (Pellet), Boil, 15 Minutes, 4.3, 4.31

YEAST

yeast / attenuation
Fermentis Saflager W-34/70, 83%
Fermentis Saflager W-34/70, 83%

NOTES

https://www.greatfermentations.com/schwarztastic-schwarzbier-recipe/

Mash at 152F for 60 minutes. After lautering and sparging, Proceed with a 90 minute boil, accounting for addition losses for the 90 minute boil. Add the first hop addition with 60 minutes left in the boil, and continue following the boil schedule. .
Chill and pitch yeast, fermenting for two weeks.
A diacetyl rest at 60F for two days near the end of primary fermentation is highly recommended.
Lager at 34F for 4-6 weeks before serving.

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