RecipeDB - Snow's X-mas Schwarzbier

[Snow]

Snow's X-mas Schwarzbier

Lager - Schwarzbier
All Grain

Brewer's Notes

Mashed in 10L at 67c for 90 mins. Sparged with 10L at 76c. 60 min boil. Chilled in sink then added 1 bag of ice and ran between 2 fermenters to aerate. Pitched yeast at 6-7c and aerated with pump overnight. Fermented for 7 days at 10-11c. SG had reached 1.019, so brought up to 18c over 24 hours for diacetyl rest. Rested for 4 days, then racked and conditioned for 7 weeks. Hops were a tad old so I estimate IBUs at around 32.

Malt & Fermentables

%	KG	Fermentable
	2.2 kg	Weyermann Munich I
	1 kg	Powells Pilsner (Powells Malts)
	0.36 kg	Weyermann Carafa Special III
	1 kg	Generic DME - Light

Hops

Time	Grams	Variety	Form	AA
	40 g	Hallertauer, New Zealand (Pellet, 8.5AA%, 60mins)
	15 g	Hallertauer, New Zealand (Pellet, 8.5AA%, 15mins)
	15 g	Hallertauer, New Zealand (Pellet, 8.5AA%, 0mins)

Yeast

4000 ml

White Labs WLP820 - Octoberfest/Marzen Lager

Misc

	1 g	Irish Moss
	1 tsp	Yeast Nutrient

23L Batch Size

Brew Details

• Original Gravity 1.051 (calc)
• Final Gravity 1.016 (calc)
• Bitterness 44.6 IBU
• Efficiency 70%
• Alcohol 4.53%
• Colour 67 EBC
• Batch Size 23L

Fermentation

• Primary 7 days
• Secondary 7 days
• Conditioning 7 days