SCHWARZBIER - AVENTINUS YEAST - Beer Recipe - Brewer's Friend

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SCHWARZBIER - AVENTINUS YEAST

246 calories 24.2 g 0.5 L
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Beer Stats
Method: BIAB
Style: Schwarzbier
Boil Time: 60 min
Batch Size: 13 liters (ending kettle volume)
Pre Boil Size: 17 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 83% (ending kettle)
Calories: 246 calories (Per 0.5L)
Carbs: 24.2 g (Per 0.5L)
Created: Sunday June 7th 2020
1.053
1.012
5.4%
40.5
35.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 kg German - Pilsner1.5 kg Pilsner 38 1.6 55.6%
0.20 kg United Kingdom - Crystal 30L0.2 kg Crystal 30L 34 30 7.4%
0.15 kg United Kingdom - Chocolate0.15 kg Chocolate 34 425 5.6%
0.15 kg United Kingdom - Roasted Barley0.15 kg Roasted Barley - (late mash tun addition) 29 550 5.6%
0.70 kg United Kingdom - Maris Otter Pale0.7 kg Maris Otter Pale 38 3.75 25.9%
2.70 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
13 g Huell Melon13 g Huell Melon Hops Pellet 7.2 Boil 60 min 20.25 21.3%
13 g Huell Melon13 g Huell Melon Hops Pellet 7.2 Boil 30 min 15.56 21.3%
15 g Huell Melon15 g Huell Melon Hops Pellet 7.2 Boil 5 min 4.66 24.6%
20 g Huell Melon20 g Huell Melon Hops Pellet 7.2 Dry Hop at 17 °C Day 7 32.8%
61 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 ml Lactic acid Water Agt Mash 0 min.
2 ml Lactic acid Water Agt Sparge 0 min.
 
Yeast
- Aventinus (Dopplebock)
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 60 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: demarara       Amount: 85.2 g       Temp: 20 °C       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 L Strike 66 °C 63.5 °C 60 min
10 L Batch Sparge -- 70 °C 15 min
Quick Water Requirements
Water Liters
Total strike volume 20.6
Mash volume with grains 22.4
Grain absorption losses -2.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 18.9 L) 17
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil volume (equipment estimates 11.1 L) 13
Estimated amount in fermentor 13
Total: 20.6  
Equipment Profile Used: System Default
 
Notes

Mash pH 5.3. Water treated with sodium metabisulphite to remove chlorine/chloramine. Lactic acid used to lower pH.

Mash for 1 hour with recirculation. Roasted Barley was added with 15 minutes left in the mash.

Remove grain bag or drain liquid from ball valve into another vessel temporarily. Batch sparge, fully covering the grains (pH adjusted to prevent tannin extraction).

Boil for 60 mins (depending on evaporation rate, may be longer). First addition of hops at 60 mins - 13g Huell Melon. Second at 30 mins same again. finally at 5 mins 15g.

Turn element off, whirlpool for 5 minutes. I forgot to add protofloc/whirlfloc but it shouldn't be an issue in a beer this dark.

Chill wort, pitch yeast.

Optional dry hop after 7 days

Fermenting under pressure @ 16-18C

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  • Last Updated: 2020-06-14 12:23 UTC