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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