SOTM-0710-Schwarzbier-all-grain
A ProMash Recipe Report
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BJCP Style and Style Guidelines
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04-C Dark Lager, Schwarzbier
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Min OG:
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1.046
|
Max OG:
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1.052
|
|
|
Min IBU:
|
22
|
Max IBU:
|
32
|
|
|
Min Clr:
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17
|
Max Clr:
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36
|
Color in SRM, Lovibond
|
|
Batch Size (Gal):
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5.50
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Wort Size (Gal):
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5.50
|
|
Total Grain (Lbs):
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10.34
|
|
|
|
Anticipated OG:
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1.052
|
Plato:
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12.90
|
|
Anticipated SRM:
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21.3
|
|
|
|
Anticipated IBU:
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30.0
|
|
|
|
Brewhouse Efficiency:
|
75
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%
|
|
|
Wort Boil Time:
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90
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Minutes
|
|
|
Evaporation Rate:
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15.00
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Gallons Per Hour
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|
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Pre-Boil Wort Size:
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28.00
|
Gal
|
|
|
Pre-Boil Gravity:
|
1.010
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SG
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2.62 Plato
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Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: TinsethTinseth Concentration Factor: 1.30
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%
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Amount
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Name
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Origin
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Potential
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SRM
|
|
80.6
|
8.34 lbs.
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Pilsener
|
Germany
|
1.038
|
2
|
|
4.8
|
0.50 lbs.
|
CaraPils
|
America
|
1.033
|
1
|
|
9.7
|
1.00 lbs.
|
Munich Malt, Dark
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Germany
|
1.034
|
16
|
|
4.8
|
0.50 lbs.
|
Carafa III
|
Germany
|
1.030
|
470
|
Potential represented as SG per pound per gallon.
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Amount
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Name
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Form
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Alpha
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IBU
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Boil Time
|
|
0.88 oz.
|
Perle
|
Whole
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7.10
|
21.4
|
60 min
|
|
0.87 oz.
|
Tettnanger Tettnang
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Whole
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4.50
|
8.1
|
20 min
|
|
0.55 oz.
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Tettnanger Tettnang
|
Whole
|
4.50
|
0.4
|
1 min
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White Labs WLP830 German Lager
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Profile:
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|
|
Profile known for:
|
|
|
Calcium(Ca):
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0.0 ppm
|
|
Magnesium(Mg):
|
0.0 ppm
|
|
Sodium(Na):
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0.0 ppm
|
|
Sulfate(SO4):
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0.0 ppm
|
|
Chloride(Cl):
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0.0 ppm
|
|
biCarbonate(HCO3):
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0.0 ppm
|
|
pH:
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0.00
|
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Mash Type:
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Multi Step
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|
|
Grain Lbs:
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10.34
|
|
|
Water Qts:
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13.76
|
Before Additional Infusions
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|
Water Gal:
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3.44
|
Before Additional Infusions
|
|
Qts Water Per Lbs Grain:
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1.33
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Before Additional Infusions
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|
Rest
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Temp
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Time
|
|
Acid Rest:
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0
|
0 Min
|
|
Protein Rest:
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126
|
30 Min
|
|
Intermediate Rest:
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0
|
0 Min
|
|
Saccharification Rest:
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150
|
60 Min
|
|
Mash-out Rest:
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168
|
5 Min
|
|
Sparge:
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168
|
30 Min
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Total Mash Volume Gal: 4.27 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Generated with ProMash Brewing Software |