| Bruce's Schwarzbeir |
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Type: All Grain Style: BJCP 2004 - Schwarzbier (Black Beer) Recipe Notes: AHA National Competition: Best of Show 2003
Tasting Notes:
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| % | Weight | Grain | Type | Color |
|---|---|---|---|---|
| 55.1% | 6 lbs | Munich Malt | Grain | 8 |
| 20.7% | 2.25 lbs | Pilsener | Grain | 2 |
| 6.9% | 12 oz | Aromatic Malt | Grain | 25 |
| 4.6% | 8 oz | CaraVienne Malt | Grain | 22 |
| 4.6% | 8 oz | Wheat Malt | Grain | 2 |
| 3.5% | 6.08 oz | Cara-Pils Dextrine Malt | Grain | 2 |
| 2.8% | 4.96 oz | Special B Malt | Grain | 120 |
| 1.7% | 3.04 oz | Black Malt | Grain | 600 |
| Weight | Name | Time | Type | Use | |||
|---|---|---|---|---|---|---|---|
| None | |||||||
| Weight | Hop | Notes | Form | AA% | Boil Time |
|---|---|---|---|---|---|
| 0.25 oz | Northern Brewer | Boil | Pellet | 9.00 | 90 mins |
| 1 oz | Hallertauer Tradition | Boil | Pellet | 6.00 | 60 mins |
| 0.5 oz | Hallertauer Tradition | Boil | Pellet | 6.00 | 30 mins |
| Lab | Product | Name | Type | Form |
|---|---|---|---|---|
| Wyeast Labs | 2206 | Bavarian Lager | Lager | Liquid |
| Water Profile | Ca | Mg | Na | SO4 | Cl | HCO3 | pH |
|---|---|---|---|---|---|---|---|
| Munich, Germany | 75 | 20 | 10 | 10 | 2 | 200 | 8 |
| Mash: Single Infusion, Light | |||
|---|---|---|---|
| Name | Type | Target Temp | Time |
| Step1 | Infusion | 148 °F | 60 mins |
| Mashout: 170 °F | |||
