Category: 4 – Dark Lager
Brewer: Randy Scorby
Recipe Details
| Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|---|---|---|---|---|---|
| 5 gal | 60 min | 29.2 IBUs | 20.8 SRM | 1.048 | 1.014 | 4.5 % |
Style Details
| Name | Cat. | OG Range | FG Range | IBU | SRM | Carb | ABV |
|---|---|---|---|---|---|---|---|
| Schwarzbier (Black Beer) | 4 C | 1.046 - 1.052 | 1.01 - 1.016 | 22 - 32 | 17 - 30 | 2.2 - 2.7 | 4.4 - 5.4 % |
Fermentables
| Name | Amount | % |
|---|---|---|
| Munich I (Weyermann) | 5 lbs | 61.73 |
| Munich II (Weyermann) | 2 lbs | 24.69 |
| Pilsner | 9.6 oz | 7.41 |
| Carafa II | 4 oz | 3.09 |
| Chocolate Malt | 4 oz | 3.09 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|---|---|---|---|---|
| Northern Brewer | 1 oz | 60 min | Boil | Leaf | 8 |
Miscs
| Name | Amount | Time | Use | Type |
|---|---|---|---|---|
| Irish Moss | 0.50 tsp | 15 min | Boil | Fining |
| Yeast Nutrient | 0.50 tsp | 15 min | Boil | Other |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|---|---|---|
| Bohemian Lager (2124) | Wyeast Labs | 71% | 48°F - 58°F |
Mash
| Step | Temperature | Time |
|---|---|---|
| Initial Rest | 142°F | 10 min |
| Saccharification | 154°F | 45 min |
Notes
| Mash in at 142F for a single decoction mash and hold for 10 minutes. Pull a thick decoction (1/3 of mash) and hold at 152F for 20 minutes, then boil for 10 minutes. Return to main mash and hold at 154F until conversion is achieved. Sparge with 168F water and boil for 60 minutes. Dark grains should not be added to the mash until you begin to sparge. |
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