Black Lager - Schwarzbier - Schwarzbier |
RECIPE INFO |
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by Jim
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Recipe Type:
All Grain |
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Batch Size: 5.5 Gallons |
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Boil Size: 8 Gallons |
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Boil Time: 90 Minutes
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Efficiency: 75%
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OG: 1.05 |
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FG: 1.008 |
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ABV: 5.5%
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Bitterness: 28.34 (tinseth)
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IBU/OG: 0.57 |
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Color: 37.9° SRM
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Calories: 5.5 per 330ml
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Schwarzbier black lager |
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FERMENTABLES |
| 39% |
4 |
Munich - 60L - US |
33 |
60 |
Mash |
| 4.9% |
0.5 |
CaraMunich I - DE |
34 |
39 |
Mash |
| 4.9% |
0.5 |
Carafa III - DE |
32 |
525 |
Mash |
| 2.4% |
0.25 |
Chocolate Malt - US |
34 |
350 |
Mash |
| 48.8% |
5 |
Pilsner - DE |
38 |
1 |
Mash |
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HOPS |
| 1 |
Hallertauer Mittelfrüh |
Pellet |
Boil |
60 Minutes |
4.3 |
17.36 |
| 0.5 |
Hallertauer Mittelfrüh |
Pellet |
Boil |
30 Minutes |
4.3 |
6.67 |
| 0.5 |
Hallertauer Mittelfrüh |
Pellet |
Boil |
15 Minutes |
4.3 |
4.31 |
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YEAST |
| Fermentis Saflager W-34/70 |
83% |
| Fermentis Saflager W-34/70 |
83% |
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INSTRUCTIONS |
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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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