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Arnold Schwarzbier
First time making a Schwarzbier. Since I cannot cold lager, I will use the steam style yeast. Arnold Schwarzbier is born!
| Brewer: | Uncle Ralph | Email: | - | |||||
| Beer: | Arnold Schwarzbier | Style: | Schwarzbier | |||||
| Type: | Extract w/grain | Size: | 5 gallons | |||||
| Color: |
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Bitterness: | 28 IBU | |||||
| OG: | 1.055 | FG: | 1.006 | |||||
| Alcohol: | 6.4% v/v (5.0% w/w) | |||||||
| Water: | 1 tsp - Water Crystals | |||||||
| Grain: | 6 oz. American chocolate 1 lb. American crystal 60L |
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| Steep: | Add grains to muslin sack. Steep in 1.5 gal of water maintained at 65C for 45 minutes. Slowly rinsed 1 gal of 78C water through sack in colander above boil pot. |
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| Boil: | 60 minutes | SG 1.111 | 2.5 gallons | |||||
| 2 lb. Brown sugar 4 lb. 9 oz. Dark malt extract |
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| 1 tsp - Irish Moss | ||||||||
| Hops: | 1 oz. Cluster (7% AA, 60 min.) 1 oz. Mt. Hood (4.5% AA, 45 min.) .5 oz. Mt. Hood (4.5% AA, 30 min.) .5 oz. Mt. Hood (aroma) |
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| Yeast: | Wyeast 2112XL California Lager Yeast smack pack. Added 25 drops of beano to the fermenter. |
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| Log: | Allow 7 days for primary fermentation using blow-off fermenter. Must use a blow-off fermenter, the beano makes the intial fermentation kick. Transfer to secondary. Add 1 tbs of finings gel to cup of cold water and allowed to swell for 30 minutes. Heated to 82C then cooled to 30C before adding to secondary. Topped to 5 gallons with cold water. Insert standard air lock. Allow to ferment another 7 days | |||||||
| Carbonation: | 2 Tbs cane sugar to prime beano does the rest. | |||||||
Recipe posted 05/19/08.
