Schwarzbier 3V 2

I had one beer make it through to NHC finals this year and this is the one!  Here is the beer that placed first in the first round.  I took some feedback from other competitions and decided to up the starter to try and get the beer a bit cleaner and I also increased the salts to get to 100+ppm calcium also with the goal of making the beer a bit cleaner.  Other than that I left it the same.

Recipe Info

Recipe: schwarzbier 3v 1
Style: Schwarzbier 8B BJCP 2015
Date: 12-11-2016

Recipe

Guideline Min

Guideline Max

OG

1.052

1.046

1.052

FG

1.010

1.010

1.016

Color

26.1

17.0

30.0

ABV

5.4

4.4

5.4

IBU

26.0

20.0

30.0

Brewery Info

Efficiency: 73 %
Attenuation: 80 %

Mash Info

Weight: 13.375 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 6.18 G
Volume: 7.25 G
Temp: 152.0 F

Boil Info

Kettle Gravity: 1.043
Predicted Mash Run-off: 4.98 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 I (Weyermann)

82.2

7.1

0.750 Lb

6.0 %

blackprinz

75.0

500.0

0.625 Lb

5.0 %

Caramel 40L (Briess)

75.0

40.0

Hops

Weight

Name

AAU

Time

Use

IBUs

0.6 Oz

Magnum

13.3

60 mins

Boil

23.0

0.5 Oz

Hallertau

2.6

15 mins

Boil

2.0

0.5 Oz

Hallertau

2.6

5 mins

Boil

1.0

Yeast

Amount

Name

1.000 unit

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: 5.42

Ca

Mg

Na

Cl

So

Bicarbonate

Water

7

3

21

30

24

30

Mash

110

3

21

158

98

30

Sparge

110

3

21

157

99

30

Final

153

4

29

218

136

42

Target

75

0

0

0

0

0

Mash Water

Total Water Treated: 6.180 G
Percent RO / Distlled: 0 %
Water Used: 6.180 G

Mash Water Adjustments

Gypsum: 3.1 g
Calcium Chloride: 6.2 g

Sparge Water

Leftover Mash Water Used: Yes

Total Water Treated: 3.522 G
Percent RO / Distlled: 0 %
Water Used: 3.522 G

Sparge Water Adjustments

Gypsum: 1.8 g
Calcium Chloride: 3.5 g

Notes

152f 60 mins
168f 10 mins
3 weeks at 50f
4 weeks lagering
Carb to 2.4 volumes

4/4/17 2L 200g DME 1 pack of WLP830 starter
4/6/17 regular 3V brew day.  efficiency a little high but no other issues.  pitched @1pm
4/7/17 @8am no activity
@2pm kreusen forming & slow bubbling
4/8/17 nice 1″ kreusen.  steady bubbling.
4/9/17 ”
4/13/17 kreusen dropped.  slow steady bubbling
4/14/17 ~6 sec
4/15/17 ~7 sec
4/16/17 no bubbling?
4/17/17 ~8 sec
4/20/17 started 50F to 60F rise over 2 days
4/24/17 ~11 sec
4/27/17 racked to keg and put in lagering fridge.  FG 1.016.  tastes really good.  very clean.  no off flavors.  maybe just a whisper of booze.  very promising.

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