Schwarzbier
by Highwoods Brewing

 

Brew Date: 11-06-2017

Malts:

1.5 lb.  Pilsen Light DME

4.0 oz.  Munich 10L

2.0 oz.  Chocolate Malt

2.0 oz.  Chocolate Rye

PPG

43 / 64.5

35 / 6.6

28 / 2.6

31 / 2.9

DP

0

40

0

0

Deg L

2

6

350

239

Bill%

83.3

8.3

4.2

4.2

Adjuncts: None

Calc OG: 1.077                BE: 75%                DP: 20                SRM: 30                IBUs: 39                TGW: 3.0 lbs.

Hops:

Amount

4.0g

4.0g

Time

60

10

%Alpha Acid

18.0

4.0

Calc IBUs

35

4

Procedure:

Bring 1.5 gal water to 152F. Steep specialty grains for 60 min, then remove. Bring to boil, then turn off heat, add malt extract, and bring back to boil, stirring frequently. Add 4g Warrior, boil for 50 min. Add 4g Tettnang and flocculant, boil for 10 min. Turn off heat. Chill pot to 72 degrees. Rack wort to secondary pot with 2 drops Fermcap-S. Rack wort to carboy. Aerate.

Hydrometer reading (Original Gravity) = 1.079

Top off volume to one gallon. Pitch yeast. Fit air-lock.

Fermentation:

Fermenter is at 72 F and started bubbling within a few hours--still very strong at 24 hrs. Bubbling has slowed dramatically after 36 hrs. Allow 2 weeks.

Bottling:

After 2 weeks fermentation, rack to bottling pot.

Hydrometer reading (Final Gravity) = 1.016                                                                 ABV = (1.079 - 1.016) x 131.25 = 8.3%

Add priming sugar. Filled 9 - 12oz bottles. Allow 2 weeks, then refrigerate.

Notes:

Great flavor and aroma. Do again AG.