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Storm King

Schwarzbier (Black Beer)

All Grain

 

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Brewer/Contributor: Fred Bonjour

Batch Size: 5.75 gal

Boil Size: 7.77 gal

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Storm King

Type: All Grain

Date: 3/5/2005

Batch Size: 5.75 gal

Brewer: Fred Bonjour
Boil Size: 7.77 galAsst Brewer:
Boil Time: 90 min Equipment: Brew Pot (30 Qt) and Igloo Cooler (10 Gal)
Taste Rating(out of 50): 40.0 Brewhouse Efficiency: 82.00
Taste Notes: A delicious creamy beer, and the judges at the Knickerbocker Battle of the Brews gave it first place in the Dark Beer category. -- Brewers Choice (to be brewed at micro)
 

Ingredients

AmountItemType% or IBU
7.00 lbPilsner (2 Row) Weyermann (1.7 SRM)Grain66.67 %
2.00 lbMunich Malt I Weyermann (5.6 SRM)Grain19.05 %
1.00 lbCarafa Special III Weyermann (470.0 SRM)Grain9.52 %
0.25 lbAromatic Malt (26.0 SRM)Grain2.38 %
0.25 lbMunich Malt - 20L (20.0 SRM)Grain2.38 %
0.50 ozNorthern Brewer [7.60 %] (90 min)Hops11.6 IBU
0.75 ozHallertauer Mittelfrueh [4.00 %] (90 min)Hops9.1 IBU
0.50 ozHallertauer Mittelfrueh [4.00 %] (30 min)Hops4.4 IBU
0.25 ozHallertauer Mittelfrueh [4.00 %] (5 min)Hops0.6 IBU
1.00 tbsp5.2 pH Stabilizer (Mash 0.0 min)Misc
1 PkgsSafLager West European Lager (DCL Yeast #S-23)Yeast-Lager

 

Beer Profile

Est Original Gravity: 1.055 SG

Measured Original Gravity: 1.055 SG
Est Final Gravity: 1.014 SGMeasured Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 5.32 % Actual Alcohol by Vol: 5.48 %
Bitterness: 25.6 IBUCalories: 245 cal/pint
Est Color: 32.1 SRMColor:
Color
 

Mash Profile

Mash Name: Infusion 151Total Grain Weight: 10.50 lb
Sparge Water: 5.78 galGrain Temperature: 72.0 F
Sparge Temperature: 168.0 FTunTemperature: 72.0 F
Adjust Temp for Equipment: TRUEMash PH: 5.4 PH
 

Infusion 151
Step TimeNameDescriptionStep Temp
75 minMashAdd 14.00 qt of water at 162.4 F151.0 F

 
Mash Notes:

Carbonation and Storage

Carbonation Type: Kegged (Forced CO2)Volumes of CO2: 2.4
Pressure/Weight: 8.2 PSICarbonation Used: -
Keg/Bottling Temperature: 34.0 FAge for: 42.0 days
Storage Temperature: 32.0 F 
 

Notes

3/5/2005 OG 14.2 Brix 1.055
This is for 6 Gal, All Grain, 80% efficiency assumed, 1.052, 30.2 IBU
_ 7 lb Pils Malt
- 2 lb German Munich Malt
- .25 lb Aromatic Malt
- .25 German Dark Crystal Malt
- 1 lb Carafa III Dehusked
- .5 oz No. Brewer whole hops @ 7.7 AA 90 min
- .75 oz Hallertau Mittelfruh whole @ 4.4 AA 90 min
- .5 oz Hal. Mittelfruh whole @ 4.4 AA 30 min
- .25 oz Hal. Mittelfruh whole @ 4.4 AA 5 min
Mash in and hold at 126F for 30 min, then raise to 140F for 10 min , then raise to 151F for 60 min, then to 168F for 10 min for mash out. I am fermenting with East European Lager yeast, Brewtek CL- 680. Fermentation will be at 50F for 7 days, then Diacetyl rest at 60F for 2 days, then rack to secondary and drop temp 5F per day til beer is at 32F and lager at 32F for 5-6 weeks.
used WL 820 because I couldn't track down Brewtek CL- 680, Caramunich II for the dark german crystal, and dehusked carafa II instead of III. It came out a little overstrength -- i used a grain bill intended for a six gallon batch to make a five gallon batch. Whole hops from freshops: Northern Brewer and U.S. Hallertauer.
A delicious creamy beer, and the judges at the Knickerbocker Battle of the Brews gave it first place in the Dark Beer category.
 
 

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