 |
Schwarzbier |
4 Gal |
5.17% |
22.97 |
1.057 |
1.018 |
23.52°L |
All Grain |
584 |
Beer
0 |
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Title: Schwarzbier w/Cocoa Nibs and Vanilla Beans 4 gal batch |
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| Boil Size: 6 Gal |
Boil Time: 90 |
Boil Gravity: 1.038 |
Efficiency: 61 |
Mash Thickness: 1.5 |
Sugar Scale: Specific Gravity |
| Brew Method: All Grain |
Pitch Rate: 1.25 |
Primary Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation Date: 10/26/2016 10:21 PM |
Notes: 9.0 lbs Weyermann® Floor Malted Bohemian Pilsner Malt 1.8 L
2.2 lbs Weyermann® German Munich Malt 7 L
0.45 lbs CHOCOLATE MALT, THOMAS FAWCETT 400 L
0.32 lbs Weyermann® Melanoidin Malt 25 L
0.32 lbs BESTMALZ German Wheat Malt 2 L
0.25 lbs Weyermann® Dehusked Carafa® I 340 L
SG 1.048, FG 1.053 on 3/20/2017. Yeast starter to Mr malty.com. Then stored 1 week in refrigerator. Then 2000 mL vitality starter 24 hr before pitch.
3/3/2019
Scaled recipe to 4 gallons in the fermentor to brew inside. Record cold March Day. 22 F going down to -1 overnight.
5 oz of TCHO Cacoa Nibs and 2 vanilla Beans added near the end of fermentation. Left in primary suspended in a hop sack. |
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