brew of "Schwarzbier"

details

notes

From Braukaiser

(Ca Mg Na SO₄ Cl HCO₃)
Target: 80 10 26 16 33 165
Source: 18 4 14 12 14 59
Gypsum: 0.0 1.2
Baking Soda (0.05 g/L): 1.5 -
CaCl₂ (0.04 g/L): 1.2 5.3
CaCO₃ (0.10 g/L): 3.0 -
Lactic (0.15 mL/L): 4.5 1.9
Computed: 68.9 4.0 27.7 12.0 33.3 108.9

derivations

journal

date
step
volume
temp
gravity
(corrected)
notes
strike water
8 gl
162 f

20.5 lbs propane (TW=18). +3 for mash-tun compensation = 165.

dough-in
8 gl
151 f

nailed it.

mash

pH 5.7 @ 16.4°C; recirc started.

1st runnings, start
1st runnings, end
4 gl
1.087
sparge
5 gl
2nd runnings, start
2nd runnings, end
9.5 gl
1.061
sparge
4 gl
3rd runnings, start
3rd runnings, end
13 gl
1.052
boil, start
12 gl

drew off 1gl.

boil, addition
10 gl

recirc started; 15m hop addition.

boil, end
10 gl
boil, end
9.5 gl
66 f
1.061

30.0 lbs propane.

pitch
50 f

2124 into glass carboy; added a little bit of sterile water to help break up caked yeast on bottom of jar. 2206 into Better Bottle. Temp sensor in BB, set point 50°F.

primary fermentation
51 f

Krausen visible.

gravity sample
1.016

Glass: 1.016 @ 56°F; BB: 1.022 @ 53°F.

lagering

Set point reduced to 32°F.

lagering

Temperature at 28°F, partial freezing in both carboys; set point raised to 35°F.

kegged

Glass into keg "A", Better Bottle into keg "C". Back into fermentation fridge @ 35°F.

Glass (A): dryer; cleaner, less character.

BB (C): sweeter, maltier

competition results