Was Ist Das - Beer Recipe - Brewer's Friend

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Was Ist Das

153 calories 13.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Schwarzbier
Boil Time: 75 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.85 gallons
Pre Boil Gravity: 1.032 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 153 calories (Per 12oz)
Carbs: 13.2 g (Per 12oz)
Created: Friday December 20th 2024
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OG: 1.052 FG: 1.009 ABV: 5.7% IBU: 25

1.047
1.008
5.1%
30.4
29.6
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.75 lb Weyermann - Munich Type II (Dark)2.75 lb Munich Type II (Dark) 37 10 26.5%
1 lb Weyermann - Vienna Malt1 lb Vienna Malt 37 3.5 9.6%
5.25 lb Briess - Brewers Malt 2-Row5.25 lb Brewers Malt 2-Row 37 1.8 50.6%
16 oz German - Carafa II16 oz Carafa II - (late mash tun addition) 32 425 9.6%
6 oz German - Acidulated Malt6 oz Acidulated Malt 27 3.4 3.6%
10.37 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Barth-Haas - Saaz Late1 oz Saaz Late Hops Pellet 3.3 Boil 75 min 12.87 25%
1 oz Artisan - Saaz (US)1 oz Saaz (US) Hops Pellet 3.3 Boil 30 min 9.46 25%
1 oz Barth-Haas - Saaz Late1 oz Saaz Late Hops Pellet 3.3 Boil 15 min 6.11 25%
1 oz Brewmaster - Czech Saaz1 oz Czech Saaz Hops Pellet 3.3 Hop Stand at 205 °F 10 min 1.98 25%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Gypsum Water Agt Mash 0 min.
2 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (custom):
82%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.5 (M cells / ml / ° P) 398 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 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
9 gal Strike 161 °F 152 °F 60 min
Starting Mash Thickness: 1.33 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 3.45 13.8  
Mash volume with grains 4.28 17.1  
Grain absorption losses -1.3 -5.2  
Remaining sparge water volume (equipment estimates 6.12 g | 24.5 qt) 5.95 23.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.03 g | 32.1 qt) 7.85 31.4  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 6.04 24.2  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Going into fermentor 6 24  
Total: 9.4 37.6
Equipment Profile Used: System Default
 
Notes

Hodgepodge of ingredients to make a dark lager sorta in the vein of a schwarzbier. Using remaining Munich and Vienna which should get around 40% of the grist to get a little more malty notes to balance out the carafa special II (or at least that's what I think the dark malt I have is). Using 2-row for the rest of the base malt to save the Sekado Pils for true Czech Pils.

Will mash the dark grains the last 15-20 minutes of the mash/mashout. Definitely want a little bit of the flavor and not just the color. Trying a full volume mash to see how efficiency is and to speed up/simplify 5-6 gallon batches.

Saaz through boil and upping the sulfate to enhance crispness/dryness and make sure their is enough bitterness. Using home water again to see how it does with a lager.

Fast ferment method using a healthy pitch/starter from Adam at Methods (34/70). 52 for 4-5 days then up 3 deg/day until low to mid 60s do D-rest. Once it passes force test ramp down 5-8 deg/day/12 hours. Use biofine and lager. May use another bump of biofine in keg. Trying to turn around in 4 weeks for Groundhog brewfest.

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  • Last Updated: 2025-01-05 22:48 UTC