brew of "Schwarzbier, scaled"

details

notes

  CaSO₄: 0.3 1.8
   NaCl: 0.7 0.9
  CaCl₂: --- 2.4
Ca(OH)₂: 1.3 ---
 Lactic: 7.2 2.0

derivations

journal

date
step
volume
temp
gravity
(corrected)
notes
make starter
2.4 l

2206 starter, 10× dilution, 2450mL; cell counts: 57 46 63 51 54 / 95 73 92 71 68

average/cell: 67

((67 cells/sq * 25 sq/grid * 10 dilution * 10^4 mL/grid)/10^9)*2450mL = 410 bn cells

1st runnings, end
3.5 gl
1.083
2nd runnings, end
8.75 gl
1.057
boil, start
11.5 gl
1.044
boil, end
9.5 gl
1.053
strike water
6.5 gl
164 f
dough-in
6.5 gl
150 f
sparge
9 gl

total sparge volume, split between 2 batches.

mash

pH 5.3 @ 41.7°C -> 5.215

make starter
2.4 l

2308, 10× dilution, 2400mL; cell counts: 86 143 58 76 72 / 107 38 51 76 44

Average cell count/sq: 75.1

((75.1 cells/sq * 25 sq/grid * 10 dilution * 10^4 mL/grid)/10^9) * 2400mL = 450bn cells

3rd runnings, start
13 gl
pitch

By convention, 2206 would have gone into left/glass, 2308 into right/BB.

primary fermentation
1.032

Sample from right/BB carboy. Just a bit too high for warm finish/d-rest.

primary fermentation
1.022

Sample from right/BB carboy. Temp ramp started: Set points to ~58°F overnight.

gravity sample
1.013

Sample from right/BB. Temp dropped to setpoint 35°F.

competition results