Category Archives: Schwarzbier 3V 2_2

Schwarzbier 3V 2_2

Well, it’s that time of year again.  I had my first beer medal (GOLD!) at NHC last year which was my Schwarzbier (“Pizza the Hutt”) so I figured I’d enter it again this year.  You would think that since it won that I wouldn’t change it but it actually didn’t really score that well (high 30s / low 40s) and got the same feedback across the board – a bit too sweet and a little low on bitterness.  So I decided to make four, very minor tweaks.  I lowered the Caramel 40 by 1%, I increased the bitterness by 5 IBUs, i dropped the calcium chloride to bring it in line with the gypsum and get the calcium down to 100ppm and I did a slightly bigger pitch of yeast hoping to get it to dry out just a hair more.  the goal is to make the beer come across just a hair dryer and very slightly more bitter.  barely perceptible but noticeable.  It appears to have worked since this beer scored in the mid-40s and won first in the first round in Tampa.  Fingers crossed for the re-brew for the finals!

Recipe Info
Recipe: schwarzbier 3v 2
Style: Schwarzbier 8B BJCP 2015
Date: 01-03-2018

Recipe Guideline Min Guideline Max
OG 1.050 1.046 1.052
FG 1.011 1.010 1.016
Color 25.7 17.0 30.0
ABV 5.1 4.4 5.4
IBU 32.0 20.0 30.0

Brewery Info
Efficiency: 73 %
Attenuation: 78 %

Mash Info
Weight: 13.25 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 6.14 G
Volume: 7.2 G
Temp: 150.0 F

Boil Info
Kettle Gravity: 1.041
Predicted Mash Run-off: 4.95 G
Target Starting Boil Volume: 8.5 G
Boil Duration: 60 min
Evaporation Rate: 1.5 G per Hour
Final Boil Volume: 7.0 G

Fermentables

Weight % by Weight Name Yield SRM
8.000 Lb 60.0 % Pilsner (Weyermann) 80.0 1.8
4.000 Lb 30.0 % Munich, Light (Weyermann) 78.0 6.0
0.750 Lb 6.0 % blackprinz 65.0 500.0
0.500 Lb 4.0 % Caramel 40L (Briess) 75.0 40.0

Hops

Weight Name AAU Time Use IBUs
0.7 Oz Magnum 13.3 60 mins Boil 27.0
0.5 Oz Hallertau Mittelfrüh 4.2 15 mins Boil 3.0
0.5 Oz Hallertau Mittelfrüh 4.2 5 mins Boil 1.0

Yeast

Amount Name
0.500 L German Lager White Labs WLP830

Misc

Amount Name Time Use
1.000 tablet Whirlfloc Tablet 15 mins Boil
0.500 tsp Yeast Nutrient (Wyeast) 10 mins Boil

Water
Predicted Mash Ph: 5.50

Ca Mg Na Cl So Bicarbonate
Water 7 3 21 30 24 30
Mash 71 3 21 91 95 30
Sparge 56 3 21 76 78 30
Final 107 5 35 141 146 50
Target 75 0 0 0 0 0

Water Profile Name: carrboro
Target Profile Name: standard
Mash Water
Total Water Treated: 6.250 G
Percent RO / Distlled: 0 %
Water Used: 6.250 G

Mash Water Adjustments
Gypsum: 3.0 g
Calcium Chloride: 3.0 g

Sparge Water
Leftover Mash Water Used: Yes
Total Water Treated: 5.500 G
Percent RO / Distlled: 0 %
Water Used: 5.500 G

Sparge Water Adjustments
Gypsum: 2.0 g
Calcium Chloride: 2.0 g

Notes

150f 60 mins
168f 10 mins

3 weeks at 50f
4 weeks lagering

Carb to 2.4 volumes

1-12-18 normal brewday on 3 vessel system.  gravity just a hair high but all other #s were spot on. I pitched about 0.5L of slurry from the Helles I brewed earlier specifically to build up a nice pitch of yeast.
1-13-18 @ 8am slow bubbling.
1-14-18 nice 1/2″ kreusen and strong steady bubbling
1-15 -> 1-17-18 ”
1-18-18 starting to slow
1-20-18 slow steady bubbling
1-21-18 ~3 sec kreusen falling
1-22-18 ~5 sec
1-23-18 ”
2-1-18 racked to keg
FG 1.014
tasted really good.  no issues
3-7-18 added gelatin
3-11-18 put on 30 psi of pressure
3-12-18 moved down to 10 psi @ 35 F
this beer was really really great.  not sure I would change anything.  it won 1st in the first round of NHC and 1st at the Olde Hickory Pro-Am and scored in the 40s at both.