Black Plowman A2 - Beer Recipe - Brewer's Friend

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Black Plowman A2

170 calories 14.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Schwarzbier
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.3 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Karlos
Calories: 170 calories (Per 12oz)
Carbs: 14.7 g (Per 12oz)
Created: Tuesday February 21st 2017
1.052
1.009
5.7%
25.2
26.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb German - Pilsner9 lb Pilsner 38 1.6 75.4%
2 lb German - Dark Munich2 lb Dark Munich 36 10 16.8%
9 oz German - Carafa II9 oz Carafa II - (late boil kettle addition) 32 425 4.7%
6 oz German - Carafa I6 oz Carafa I - (late boil kettle addition) 32 340 3.1%
11.94 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Hallertau Hersbrucker1.5 oz Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 21.05 50%
1.50 oz Hallertau Hersbrucker1.5 oz Hallertau Hersbrucker Hops Pellet 4 Boil 5 min 4.2 50%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 10 min.
0.25 tsp yeast nutrient Other Boil 10 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast S-23
Amount:
2 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 102 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.4 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
MASH WATER (Gal) 4.53 Temperature -- 152 °F 60 min
SPARGE WATER (Gal) 2.60 Fly Sparge -- 170 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.48 17.9  
Mash volume with grains 5.43 21.7  
Grain absorption losses -1.49 -6  
Remaining sparge water volume (equipment estimates 4.88 g | 19.5 qt) 4.77 19.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.61 g | 30.5 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume (equipment estimates 6 g | 24 qt) 6.3 25.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.3 g | 25.2 qt) 6 24  
Total: 9.24 37
Equipment Profile Used: System Default
 
Notes


DIRECTIONS
Treat brewing water with 1.7 g gypsum and 1.7 g calcium chloride, both in the mash and in the kettle. Single infusion mash at 152° F (67° C) for 60 minutes. When fermentation is almost finished, raise temperature to 60° F (16° C) and hold until complete. Transfer to a keg and lager for 6 weeks.
Primary Fermentation: 14 days at 50º F (10º C)
Secondary Fermentation: 45 days at 36º F (2º C)
Carbonate to 2.4 volumes of CO2.

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  • Last Updated: 2019-11-28 01:05 UTC