Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
100 g |
Tettnanger100 g Tettnanger Hops |
|
Pellet |
4.5 |
First Wort
|
90 min |
23.02 |
31.3% |
|
100 g |
Tettnanger100 g Tettnanger Hops |
|
Pellet |
4.5 |
Boil
|
15 min |
9.71 |
31.3% |
|
120 g |
Hallertau Tradition (Germany)120 g Hallertau Tradition (Germany) Hops |
|
Pellet |
5 |
Whirlpool at 90 °C
|
30 min |
3.9 |
37.5% |
|
320 g
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
40 L |
|
Strike |
67 °C |
66 °C |
60 min |
|
50 L |
|
Sparge |
76 °C |
76 °C |
45 min |
Starting Mash Thickness:
2.5 L/kg
Starting Grain Temp:
18 °C |
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
8 g |
Calcium Chloride (dihydrate)
|
$ 0.04 / g
$ 0.32 |
Water Agt |
Mash |
0 min. |
|
1 g |
Epsom Salt
|
|
Water Agt |
Mash |
0 min. |
|
10 g |
Gypsum
|
$ 0.07 / g
$ 0.66 |
Water Agt |
Mash |
0 min. |
|
2 g |
Table Salt
|
|
Water Agt |
Mash |
0 min. |
|
1 ml |
Lactic acid
|
|
Water Agt |
Sparge |
0 min. |
|
10 g |
Whirlfloc
|
|
Water Agt |
Boil |
15 min. |
|
10 g |
Yeast Nutrient
|
|
Other |
Boil |
15 min. |
|
$ 0.98
|
Priming
|
Method: co2
Amount: 0.76 bar
Temp: 2 °C
CO2 Level: 2.6 Volumes |
Target Water Profile
Munich (Dark Lager)
| Ca+2 |
Mg+2 |
Na+ |
Cl- |
SO4-2 |
HCO3- |
|
52 |
1.5 |
11 |
56 |
46 |
58 |
|
We adjusted our local water with gypsum and chalk in the mash and calcium chloride in the mash and boil. Our target water profile: calcium 52.3 ppm, magnesium 1.5 ppm, sodium 10.9 ppm, sulfate 45.6 ppm, chloride 56.3 ppm, bicarbonate 57.8 ppm. |
|
Mash Chemistry and Brewing Water Calculator
|
Notes
https://beerandbrewing.com/recipe-incendiary-schwarzbier/
YEAST Options
BSI Augustiner, White Labs WLP860 Munich Helles Lager, Wyeast 2352 Munich Lager II, Imperial L17 Harvest, or Omega OYL-114 Bayern Lager
DIRECTIONS
Mill the grains and mash at 150°F (66°C) for 60 minutes. Recirculate until the runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 6 gallons (23 liters) of wort, depending on your evaporation rate. Boil for 90 minutes, adding hops according to the schedule. After the boil, do a whirlpool step: Stir or recirculate to create a vortex, add the whirlpool hops, and allow 30 minutes to steep. Chill to about 48°F (9°C), aerate the wort, and pitch the yeast. Ferment at 54°F (12°C) until your gravity has dropped to about 1.020, then raise to 59°F (15°C) for a diacetyl rest. When fermentation is complete and the gravity has stabilized, crash to 32°F (0°C) and lager 3–4 weeks. Package and carbonate to about 2.6 volumes of CO2.
BREWER’S NOTES
Water: We adjusted our local water with gypsum and chalk in the mash and calcium chloride in the mash and boil. Our target water profile: calcium 52.3 ppm, magnesium 1.5 ppm, sodium 10.9 ppm, sulfate 45.6 ppm, chloride 56.3 ppm, bicarbonate 57.8 ppm.
Mash: On our 15-barrel system, mash-in takes 10–15 minutes, and we rest for 10 minutes before we begin recirculation (vorlauf) for 30 minutes.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2024-06-01 06:41 UTC
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|
Cost $ |
Cost % |
| Fermentables |
$ |
|
Steeping Grains
(Extract Only) |
$ |
|
| Hops |
$ |
|
| Yeast |
$ |
|
| Other |
$ |
|
| Cost Per Barrel |
$ 0.00 |
|
| Cost Per Pint |
$ 0.00 |
|
| Total Cost |
$ 0.00 |
|
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