This recipe is a clean and easy drinking Schwarzbier, perfect for the winter months.
Name: pdXiversary (Schwarzbier)
Style: Schwarzbier (Black Beer) (4C)
Type: All Grain
Boil Size: 7.75 gal
Batch Size (fermenter): 5.50 gal
Estimated OG: 1.048 SG
Estimated Color: 21.1434001
Estimated IBU: 30.4 IBUs (Tinseth)
Estima.ed ABV: 4.8 %
Brewhouse Efficiency: 72.0%
Boil Time: 90 minutes
|9 lbs||Gold Rush Munich Malt||Grain||85.7%|
|1 lbs||Gold Rush Pilsner Malt||Grain||9.5%|
|8.0 oz||Carafa II||Grain||4.8%|
|0.50 oz||Magnum [14.0%] - Boil 60.0 min||Hop||-|
|0.50 oz||Saaz [4.0%] - Boil 15.0 min||Hop||-|
|1 pkg||Dieter (Imperial Yeast#G03)||Yeast||-|
Mash Schedule: Single Infusion, Light Body, Batch Sparge
|Name||Description||Step Temperature||Step Time|
|Mash In||Add 3.28 gal of water at 163.7 F||152.0 F||75.0 mins|
First time using the blichmann pump, SS Brewtech Mash Tun and new SS Brewtech Brewmasters Edt Kettle.
Made quite a few mistakes here.
- Need to run some tests and determine how much heat is loss / padding that I need when adding the strike water to the mash tun. It ended up closer to 130F instead of 152F. Should probably use a calculator to take into account the mash tun, temp of grain, etc.
- Wasn’t able to use the pump at all during the brew day for transferring water/wort or recirculating/sparging and whirlpooling. This was due to a dumb mistake a of mistakening the out port for the IN port. I tested it at the end of the brew day hooked up properly and it worked as expected.
- NOTE: You can turn the racking arm, but it’s manual. YOu need to slightly loosen the tri clamp then turn the entire ball valve, then re-tightening the tri-clamp.
- Got 7.5G pre-boil @ 1.035
- Ended up in the fermenter with ~5G @ 1.044. Gravity was low, and I didn’t realize how much deadspace there was, may need to adjust beersmith. I also used .25G less than asked for during sparging for no good reason. Favor more wort to less wort.
- Pitched yeast at 6:30pm when the wort was around 69F.
- Took a gravity reading and it has reached 1.010 (maybe slightly under that at 1.009).
- Started cold-crashing at 3pm when the beer was at 64F.
- Kegged in the evening around 730 with the temperature at 61F.
- Got 4.5-4.75G.
- Purged with CO2 x3
- Added 1 tsp of gelatin to 1/4 cup of cold water. Stirred and heated in 10s increments until the temp was about 145F.
- Added to keg then pured with co2 3 times.
- Hooked up to CO2 @ 35 PSI for 24 hours for bust carbonating. Will dial it down to ~12 PSI (serving) tomorrow.
- Note for next time: When grabbing a sample or kegging, just rotate the nozzle at the bottom 45 degrees (or a touch more) to get clear beer and avoid getting yeast/trub into your sampling glass / keg.
- Around 5pm, released pressure on the keg, and dialed it badk down to serving, ~12PSI.
Tags: Schwarzbier (Black Beer)