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Bottom Schwarzbier

Should be using a darker malt than Carafa I, but it was what the LHBS had in stock.

Brewer: CorradoVT Email: corradovt@gmail.com
Beer: Bottom Schwarzbier Style: Schwarzbier
Type: Extract w/grain Size: 10.5 gallons
Color:
51 HCU (~22 SRM)
Bitterness: 30 IBU
OG: 1.053 FG: 1.014
Alcohol: 5.0% v/v (3.9% w/w)
Grain: 1 lb. 8 oz. German Dark Munich
1 lb. 4 oz. Weyerman CaraMunich III
1 lb. 4 oz. Carafa I
Boil: 60 minutes SG 1.046 12 gallons
13.5 lb. Extra Light LME
Yeast Nutrient & Irish Moss added with 5 min to go.
Hops: 2 oz. Northern Brewer (8.5% AA, 60 min.)
2 oz. Hallertauer (3.1% AA, 10 min.)
Yeast: Wyeast Activator pack, 400g Extra Light DME in 1 gallon of water, split into 2 starter vessels (2 fermenters used). Ran @ room temp for 36 hours, crashed in the fridge for 18h, and decanted off the "beer"
Log: Fermented @ 50-52F (cellar temp).

Recipe posted 12/22/09.