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Schwarz beer
9/12/04
| Brewer: | John Tossberg & Bernie Ball | Email: | - | |||||
| Beer: | Schwarz beer | Style: | Schwarzbier | |||||
| Type: | All grain | Size: | 24 gallons | |||||
| Color: |
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Bitterness: | 26 IBU | |||||
| OG: | 1.052 | FG: | 1.009 | |||||
| Alcohol: | 5.5% v/v (4.3% w/w) | |||||||
| Water: | Aprox. 1 Tbls CaCl2 add to strike sparge water | |||||||
| Grain: | 14 lb. German Pilsner 2 lb. Wheat malt 1 lb. American chocolate 1 lb. Roasted barley 2 lb. Cara Munich II .5 lb. American black patent 14 lb. American 2-row |
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| Mash: | 98% efficiency | |||||||
| Dough in temp hie approx 70°C add so cool H20 Temp stable @ 66°C. Hold 1 hour . recirculate wort begin sparge, sparge approx 2 hours. |
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| Boil: | 90 minutes | SG 1.048 | 26 gallons | |||||
| Add 3 whirflocs to each kettle 20 min. from knockout. | ||||||||
| Hops: | 4 oz. Liberty (4.1% AA, 90 min.) 2 oz. Cascade (5.7% AA, 90 min.) 2 oz. Liberty (4.1% AA, 10 min.) |
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| Yeast: | Approx 800 ml of wyeast american lager (2035). Vigorous fermentation next morning. Move to 50°F chest freezer. |
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| Log: | 9/22/04 Transfer to secondary. Looks a bit cloudy, Medium body with low hop bitterness. Noticeable grainyness with some grain bitterness. So far, its good. Will let it sit one night a room temp (acetyl rest and then put it back in the freezer at 33-35F for lagering. |
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Recipe posted 09/11/04.
