The 8th Sin - Beer Recipe - Brewer's Friend

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The 8th Sin

181 calories 18.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Schwarzbier
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Jon Bay
Hop Utilization: 97%
Calories: 181 calories (Per 12oz)
Carbs: 18.2 g (Per 12oz)
Created: Monday July 17th 2023
1.055
1.013
5.5%
39.9
29.5
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 lb German - Pilsner6.5 lb Pilsner 38 1.6 57.1%
3.50 lb Munich Malt3.5 lb Munich Malt 36.8 7.87 30.8%
12 oz Weyermann - Carafa I12 oz Carafa I 32 340 6.6%
4 oz Weyermann - Carafa III4 oz Carafa III 32 525 2.2%
6 oz German - Acidulated Malt6 oz Acidulated Malt 27 3.4 3.3%
182 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Magnum0.5 oz Magnum Hops Pellet 15 Boil 60 min 27.47 25%
1.50 oz Hallertau Tradition (Germany)1.5 oz Hallertau Tradition (Germany) Hops Leaf/Whole 5 Boil 15 min 12.39 75%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Chalk Water Agt Mash 1 hr.
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.50 g Epsom Salt Water Agt Mash 1 hr.
1.50 g Gypsum Water Agt Mash 1 hr.
2 g Baking Soda Water Agt Mash 1 hr.
1 tbsp Irish Moss Fining Boil 15 min.
0.50 tsp Yeast Nutrient Other Boil 10 min.
 
Yeast
Omega Yeast Labs - Omega OYL-437
Amount:
2 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
45 - 68 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 424 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 26.71 psi       Temp: 68 °F       CO2 Level: 2.44 Volumes
 
Target Water Profile
Munich (Dark Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
82 20 4 2 16 320
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.62 gal Infusion 130 °F 120 °F 15 min
Temperature 120 °F 144 °F 45 min
Temperature 144 °F 152 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 67 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.27 17.1  
Mash volume with grains 5.18 20.7  
Grain absorption losses -1.42 -5.7  
Remaining sparge water volume (equipment estimates 5.23 g | 20.9 qt) 4.91 19.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.83 g | 31.3 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.17 36.7
Equipment Profile Used: System Default
 
Notes
  • Start with RO water. Add salts to get 5.4 mash ph.

  • Pitch at 60F. Once fermentation is active lower to 50F. Hold for
    14 days. Once fermentation is about done raise to 65F for 3 days.

  • Rack to secondary and lower to 34F and lager for 2 months.
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  • Last Updated: 2024-09-11 13:52 UTC