Bambeer Schwarzbier Lager Pgina 1 de 1

Bambeer Schwarzbier Lager

Schwarzbier (Black Beer) (4 C)
Type: All Grain Date: 08 May 2011
Batch Size: 23,71 l Brewer: Bambeer
Boil Size: 26,55 l Asst Brewer: OBeer-Wan-Kenobi
Boil Time: 60 min Equipment: Panela Bambeer
End of Boil Vol: 24,66 l Efficiency: 74,00 %
Final Bottling Vol: 23,71 l Est Mash Efficiency: 74,0 %
Fermentation: Lager, Two Stage Taste Rating: 45,0
Taste Notes: Mash at 66 C or 151 F. This is a very robust recipe producing a highly complex beer but also
an easy drinking one. Schwarzbier is strictly a lager but this recipe can be brewed using the above yeast
and ale fermentation profile without any compromise of quality. Try adding the specialty grains at the start of
mashout to increase the complexity. Source: Patrick Hollingdale

Ingredients
Amt Name Type # %/IBU
3,00 kg Pilsen (3,3 EBC) Grain 1 67,3 %
1,00 kg Munich II (Weyermann) (16,7 EBC) Grain 2 22,4 %
0,20 kg Chocolate Wheat (Weyermann) (817,5 EBC) Grain 3 4,6 %
0,15 kg Caramel Rye (Weyermann) (69,0 EBC) Grain 4 3,4 %
0,10 kg Carafa I (Weyermann) (630,4 EBC) Grain 5 2,3 %
15,00 g Perle [8,90 %] - Boil 60,0 min Hop 6 15,8 IBUs
15,00 g Hallertauer Hersbrucker [3,70 %] - Boil 20,0 min Hop 7 4,0 IBUs
1,00 Items Whirlfloc Tablet (Boil 15,0 mins) Fining 8 -
15,00 g Hallertauer Hersbrucker [3,70 %] - Boil 0,0 min Hop 9 0,0 IBUs
2,0 pkg Pilsner Urquell (Bio4 #SY001) [50,00 ml] Yeast 10 -

Gravity, Alcohol Content and Color

Est Original Gravity: 1,043 SG
Est Final Gravity: 1,011 SG
Estimated Alcohol by Vol: 4,2 %
Bitterness: 19,8 IBUs
Est Color: 41,7 EBC
Measured Original Gravity: 1,050 SG
Measured Final Gravity: 1,010 SG
Actual Alcohol by Vol: 5,2 %
Calories: 465,4 kcal/l

Mash Profile
Mash Name: Temperature Mash, 2 Step, Medium Total Grain Weight: 4,46 kg
Body Grain Temperature: 22,2 C
Sparge Water: 17,02 l Tun Temperature: 22,2 C
Sparge Temperature: 75,6 C Mash PH: 5,20
Adjust Temp for Equipment: FALSE
Mash Steps
Step
Name Description Step Time
Temperature
Protein Rest Add 14,00 l of water at 53,4 C 50,0 C 20 min
Saccharification Add 0,00 l of water and heat to 62,0 C over 15 min 62,0 C 75 min
Mash Out Heat to 78,0 C over 10 min 78,0 C 10 min

Sparge: Fly sparge with 17,02 l water at 75,6 C

Mash Notes: Two step profile with a protein rest for mashes with unmodified grains or adjuncts. Temperature mash for use
when mashing in a brew pot over a heat source such as the stove. Use heat to maintain desired temperature during the
mash.

Carbonation and Storage

Carbonation Type: Bottle Volumes of CO2: 2,3
Pressure/Weight: 139,46 g Carbonation Used: Bottle with 139,46 g Corn
Keg/Bottling Temperature: 21,1 C Sugar
Fermentation: Lager, Two Stage Age for: 30,00 days
Storage Temperature: 15,6 C

Notes

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