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Devils Backbone Schwarzbier (Black Lager) (10G)

Method: BIAB
Style: Schwarzbier
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Post Boil Size: 11 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 99%
Calories: 156 calories (Per 12oz)
Carbs: 13.4 g (Per 12oz)

Created: Thursday July 9th 2020

Original Gravity:

1.048

Final Gravity:

1.008

ABV (standard):

5.3%

IBU (tinseth):

23.3

SRM (morey):

26.5

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
15 lb	Weyermann - Pilsner15 lb Pilsner	36	1.5	77.4%
22 oz	Weyermann - Carafa Special Type II22 oz Carafa Special Type II	29.9	425	7.1%
16 oz	Weyermann - Munich Type II (Dark)16 oz Munich Type II (Dark)	37	10	5.2%
16 oz	Weyermann - Melanoidin16 oz Melanoidin	34.5	27	5.2%
16 oz	Weyermann - CaraRed16 oz CaraRed	35	19.3	5.2%
310 oz / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
34 g	BSG - German Northern Brewer34 g German Northern Brewer Hops	Pellet	8.9	Boil	60 min	21.83	70.8%
14 g	Brewmaster - Czech Saaz14 g Czech Saaz Hops	Pellet	2.4	Boil	20 min	1.47	29.2%
48 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
34 g	BSG - German Northern Brewer (Pellet)	21.83	70.8%
14 g	Brewmaster - Czech Saaz (Pellet) 14 g Czech Saaz (Pellet) Hops	1.47	29.2%
48 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
9 gal		Infusion	--	152 °F	--
5 gal		Sparge	--	68 °F	--

Other Ingredients

Amount	Name	Type	Use	Time
5 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
2 g	Epsom Salt	Water Agt	Mash	1 hr.
1 ml	Lactic acid	Water Agt	Mash	1 hr.
2 g	Salt	Water Agt	Mash	1 hr.
6 g	Gypsum	Water Agt	Mash	1 hr.

Yeast

Fermentis - Saflager - German Lager Yeast W-34/70

Amount:	2 Each	Cost:
Attenuation (avg):	83%	Flocculation:	High
Optimum Temp:	48 - 72 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	1.5 (M cells / ml / ° P) 676 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.4 Volumes

Target Water Profile

Black Balanced

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
50	10	33	44	57	142
Mash Chemistry and Brewing Water Calculator

Notes

This was fantastic as-brewed, really hit its prime around 6 weeks post brewday.

When I make it next time, I may mash just a degree or two higher. The 34/70 brings it down to a delicious crispness, but wouldn't hurt to have a bit more mouthfeel.

Last Updated and Sharing

960

Views

Brews

Public: Yup, Shared
Last Updated: 2021-09-08 20:40 UTC

System Default

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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