Bitter/esb
After salts, mash pH 5.33
Add 2g citric acid
Now 5.1 pH
Forgot to match sparge water pH
Drew off 5l first wort runnings, hopped with 10g- leaving 40g for test mail boil.
Pre boil gravity 1.058!
Added -6l boiled water to mIn kettle
Ordinary 1.032 @29c
ESB 1.048 @30c
1.5L strong ale 1.084
Notes from talking to Steve plowman:
Schwartzbier
Pilsner 50
Munich 50
Med crystal 2%
Roast 1/2 cara de husked
1/2 half choc
100% wakatu
70% bittering
10 min
CaCl
1050
W001 yeast
| Batch Size: 26.00 l | Style: Schwarzbier (Black Beer) () |
| Boil Size: 29.00 l | Style Guide: BJCP 2008 |
| Color: 60.2 EBC | Equipment: Viaola Mash/Boil |
| Bitterness: 30.1 IBUs | Boil Time: 60 min |
| Est OG: 1.059 (14.4° P) | Mash Profile: Single Infusion, Medium Body, No Mash Out |
| Est FG: 1.014 SG (3.6° P) | Fermentation: Ale, Two Stage |
| ABV: 5.9% | Taste Rating: 30.0 |
| Amount | Name | Type | # |
|---|---|---|---|
| 2.64 kg | Pilsner (2 Row) Ger (3.9 EBC) | Grain | 1 |
| 3.56 kg | Munich Malt – 20L (39.4 EBC) | Grain | 2 |
| 224.2 g | Gladfield Medium Crystal Malt (110.0 EBC) | Grain | 3 |
| 224.2 g | Chocolate Malt (886.5 EBC) | Grain | 4 |
| 131.9 g | Roasted Barley (591.0 EBC) | Grain | 5 |
| 131.9 g | Carafa I (663.9 EBC) | Grain | 6 |
| 47.1 g | Hallertauer, New Zealand [6.8%] – Boil 60 min | Hops | 7 |
| 10.0 g | Hallertauer, New Zealand [6.8%] – Boil 15 min | Hops | 8 |
| 10.0 g | Hallertauer, New Zealand [6.8%] – Boil 0 min | Hops | 9 |
30mins step
Step mash 122f, 146f,156f, 170f mash out
50, 63,69, 76
1011
90 min boil, add hops 30 min into boil
Target profile from:
http://www.braukaiser.com/wiki/index.php?title=Schwarzbier
Ca 80 Mg 10 Na 26 SO4 16 Cl 33 HCO3 165 CaCo3 136
Added:
Ca Cl 1g
Chalk 5g
Bicarbonate soda 1g
1/2 in mash, 1/2 in sparge
Added 2g citric acid dropped from 5.6 to 5.0
Sparge water 7.9
Add 2g citric acid 4.5
Too much, added pinches of bi carb to bring sparge water back to 5.0
Pre boil gravity 1.058
Topped up water during boil, as preboil indicated too high.
1.050 OG at 25c
Split batch
12l s05 18.5c
12l mangrove jacks Belgian yeast pitched at 25c
Fresh hops 200g harvested from next door yesterday
Green hop pale ale
50g acidulated
200g med crystal
300g aurora
5.5 ale malt
3g CaSo4
1.5g CaCl2
.3g MgSo1 Camden tablet
1/2 mash
1/2 sparge water
Mashed for 90 mins.
pH 5.05 not temp adjusted
Sparge water pH 6.8
Added .3 citric acid now 5.35
1.042 at 35c – 1.046
Pitched yeast from Foriegn stout
150g first wort hop
60 min boil
50g at 8 minutes
Kegged 23 mar 2014
1.010 4.8%
Nice hop balance – ipa like. Malt not bad
7%
