Luftschiff Zepplin Schwarzbier - Beer Recipe - Brewer's Friend

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Luftschiff Zepplin Schwarzbier

160 calories 17.2 g 330 ml
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Beer Stats
Method: BIAB
Style: Schwarzbier
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 27 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Diamond Geezer
Calories: 160 calories (Per 330ml)
Carbs: 17.2 g (Per 330ml)
Created: Saturday April 12th 2014
1.052
1.014
5.0%
22.1
17.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg German - Pilsner2 kg Pilsner 38 1.6 42.1%
2.30 kg Belgian - Munich2.3 kg Munich 38 6 48.4%
0.15 kg German - CaraMunich II0.15 kg CaraMunich II 34 46 3.2%
0.15 kg United Kingdom - Crystal 60L0.15 kg Crystal 60L 34 60 3.2%
0.15 kg Belgian - Chocolate0.15 kg Chocolate 30 340 3.2%
4.75 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Hallertau Hersbrucker30 g Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 16.88 50%
20 g Hallertau Hersbrucker20 g Hallertau Hersbrucker Hops Pellet 4 Boil 10 min 4.08 33.3%
10 g Hallertau Hersbrucker10 g Hallertau Hersbrucker Hops Pellet 4 Boil 5 min 1.12 16.7%
60 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
7 g Irish Moss Fining Boil 10 min.
 
Yeast
White Labs - German Bock Lager Yeast WLP833
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
9 - 13 °C
Starter:
No
Fermentation Temp:
10 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn Sugar       Amount: 111       CO2 Level: 2.2 Volumes
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Water is direct from a well over an aqua Fer then passed thru a filter. Very clean pure water. Average PH.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
27 L mash Temperature -- 68 °C 60 min
8 L Sparge -- 75 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 31.7 L) 32.7
Mash volume with grains (equipment estimates 34.8 L) 35.8
Grain absorption losses -4.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26 L) 27
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 20
Volume into fermentor 20
Total: 32.7  
Equipment Profile Used: System Default
 
Notes

I use a 1500 ml yeast starter, pour off the starter wort, and pitch the yeast sediment mixed with the new cooled wort. I cool the starter and the wort to 52 degrees Fahrenheit. I ferment at 50-52 until activity almost stops and have a 4-5 day diacetyl rest at 55-56 before transferring to the secondary fermenter. This yeast has always produced a flavorful and authentic Helles. It also makes a great bock.

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  • Last Updated: 2014-05-30 19:46 UTC