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The 8th Sin

Method: All Grain
Style: Schwarzbier
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Jon Bay
Hop Utilization: 97%
Calories: 181 calories (Per 12oz)
Carbs: 18.2 g (Per 12oz)

Created: Monday July 17th 2023

Original Gravity:

1.055

Final Gravity:

1.013

ABV (standard):

5.5%

IBU (tinseth):

39.9

SRM (morey):

29.5

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
6.50 lb	German - Pilsner6.5 lb Pilsner	38	1.6	57.1%
3.50 lb	Munich Malt3.5 lb Munich Malt	36.8	7.87	30.8%
12 oz	Weyermann - Carafa I12 oz Carafa I	32	340	6.6%
4 oz	Weyermann - Carafa III4 oz Carafa III	32	525	2.2%
6 oz	German - Acidulated Malt6 oz Acidulated Malt	27	3.4	3.3%
182 oz / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Magnum0.5 oz Magnum Hops	Pellet	15	Boil	60 min	27.47	25%
1.50 oz	Hallertau Tradition (Germany)	Leaf/Whole	5	Boil	15 min	12.39	75%
2 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.50 oz	Magnum (Pellet)	27.47	25%
1.50 oz	Hallertau Tradition (Germany) (Leaf/Whole)	12.39	75%
2 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
6.62 gal	Infusion	130 °F	120 °F	15 min
	Temperature	120 °F	144 °F	45 min
	Temperature	144 °F	152 °F	15 min
Starting Mash Thickness: 1.5 qt/lb Starting Grain Temp: 67 °F

Other Ingredients

Amount	Name	Type	Use	Time
4 g	Chalk	Water Agt	Mash	1 hr.
3 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
1.50 g	Epsom Salt	Water Agt	Mash	1 hr.
1.50 g	Gypsum	Water Agt	Mash	1 hr.
2 g	Baking Soda	Water Agt	Mash	1 hr.
1 tbsp	Irish Moss	Fining	Boil	15 min.
0.50 tsp	Yeast Nutrient	Other	Boil	10 min.

Yeast

Wyeast - Bohemian Lager 2124

Amount:	3 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Medium
Optimum Temp:	48 - 58 °F	Starter:	No
Fermentation Temp:	50 °F	Pitch Rate:	1.5 (M cells / ml / ° P) 424 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 26.71 psi Temp: 68 °F CO₂ Level: 2.44 Volumes

Target Water Profile

Munich (Dark Lager)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
82	20	4	2	16	320
Mash Chemistry and Brewing Water Calculator

Notes

Start with RO water. Add salts to get 5.4 mash ph.
Pitch at 60F. Once fermentation is active lower to 50F. Hold for
14 days. Once fermentation is about done raise to 65F for 3 days.
Rack to secondary and lower to 34F and lager for 2 months.

Last Updated and Sharing

161

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Brews

Public: Yup, Shared
Last Updated: 2023-08-03 19:32 UTC

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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