Schwarzbier – All Grain

Statistics

General Info

Third try for Use The Schwarz - this time it’s all grain - new for 2007. I tweaked the recipe a bit based upon one that I found in Zymurgy - the January 2007 issue.

Comments

Produced a yeast starter on December 30, 2006. Brewed according to schedule, and pitched starter when wort reached 65 degrees (January 1, 2007).

Racked to secondary and put into a warmer room for protein rest (January 13, 2007).

Racked to keg and began lagering process after a three day protien rest at 65 degrees. Lager temperature will be ~35 degrees. This one should be ready to drink by Valentine’s Day (January 20, 2007).

Malts and Grains

Amount Malt/Grain %
4.50 pounds German Pilsen Malt (2-Row) 42.9%
4.50 pounds German Light Munich Malt 42.9%
0.50 pounds British Chocolate Malt 4.8%
0.50 pounds Crystal Malt 60L 4.8%
0.25 pounds German Carafa III 2.4%
0.25 pounds British Roasted Barley 2.4%
10.50 pounds Total Grain Weight 100%

Non-Fermentables

Amount Non-Fermentable Time
1 tsp. Gypsum 60 minutes
1 tsp. Irish Moss 15 minutes

Hops

Amount Hop Time AA
1.00 ounces Hallertauer Mittlefruh 60 min 4.2%
0.50 ounces Hallertauer Mittlefruh 20 min 4.2%
0.50 ounces Hallertauer Mittlefruh 1 min 4.2%
2.00 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Form Amount
Pilsner Lager (WLP800) White Labs Liquid 35 ml.

Mash Infusion

Step Description Temp. Time
Dough In Acclimate grains to temp. 154° F 5 min.
Infusion Single infusion mash. 154° F 60 min.
Sparge 1st batch sparge- 2 gallons. 168° F 15 min.
Sparge 2nd batch sparge - 2 gallons. 168° F 15 min.

Procedure

  • Single infusion mash at 154 degrees
  • Batch sparge with 4 gallons of 168 degree water
  • Boil 90 minutes, adding hops according to schedule
  • Cool wort to 65 degrees
  • Pitch yeast

Fermentation and Aging

Primary:
13 days @ 53° F
Secondary:
2 days @ 65° F
Lager:
28 days @ 32° F

Use The Schwarz (3)

Date Brewed: __________________________________
Brewer/Assistant: __________________________________



Brew Day Data

  Target Actual Notes
Str Water Amt: 3.5                                                                                                                 
Str Water Temp:      
Mash Temp:      
Mash Time:      
Sp Water Amt: 6.7    
Sp Water Temp:      
Pre-Boil Grav:      
Pre-Boil Amt: 7    
Post-Boil Amt: 5.25    
Boil Time: 60    
O.G.:      
Mash PH:      
Boil PH: