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Old 06-30-2008, 02:36 PM   #1
Glibbidy
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Default All-Grain - Glibbidy Schwarzbier

Recipe Type: All Grain
Yeast: WLP 830
Yeast Starter: yes- Masive
Batch Size (Gallons): 10
Original Gravity: 1.052
Final Gravity: 1.012
IBU: 30
Boiling Time (Minutes): 90
Color: Black
Primary Fermentation (# of Days & Temp): 27 days at 50f
Secondary Fermentation (# of Days & Temp): 55 days at 42f

Water 48 oz to 1 lb malt

Malt Percentage
Chocolate Malt 1.00%
Weyermann Carafa special III 2.00%
Crystal Malt 6.00%
Munich Malt 51.00%
Malted Wheat 4.00%
Pilsner malt 36.00%

Target IBU 30
Hops IBU's Addition Phase
Perle 20 Kettle addition
Hallertau Traditonal 7 Middle Addition
Hallertau Traditonal 3 Late Addition
Tettnang 1 ounce Knockout

whirlfloc 1/2 tab 15 minutes left
Gypsum 1.0 oz mash
Gypsum .5oz in sparge

Boil Time 90 minutes
Target Gravity 1.052
Actual Gravity 1.052
Terminal Gravity 1.012
Projected ABV 5.20%
Plato 12.9
Volume Yielded 10 gallons

Single decotion mash.
protein rest at 129f
After 10 minutes, pulled %40 of mash for decoction and raised temp to 152 and let decoction rest for 5 minutes.
Then performed 15 minute single decoction.
Returned decoction to mash for Saccharification Rest at 152f for 30 minutes
mash out at 169f

I think the WLP 830 strain worked really well in balancing the amount of Munich malt in this beer. I was very pleased with my results. Next time around I may try this with some Crystal Hops in the Kettle.

Northern Brewer calls the Weyerman Carafa III de-husked...which is what I originally used.

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Last edited by Glibbidy; 03-24-2009 at 04:10 PM. Reason: splitting hairs and making corrections.
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Old 07-06-2008, 08:16 PM   #2
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This is a style that i've never tried to create. Is the recipe true to the standards of the style? I'm really not versed in this one.

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Old 07-07-2008, 12:34 AM   #3
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Aside from the addition of the wheat, I think this recipe is very true to the style. I prefer to keep the Munich just over 50% on this one.
Some brewers have even been known to add roasted barley to the grist.

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Old 07-07-2008, 12:39 AM   #4
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Most of the craft brewed examples I have tried are always too roasty. I think Glibbidy's recipe sounds like a very good representation of the style

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Old 09-15-2008, 07:25 PM   #5
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The Carafa III is de-husked.

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Old 03-16-2009, 03:33 PM   #6
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Quote:
Originally Posted by Glibbidy View Post
The Carafa III is de-husked.
The Carafa III is not, but the Carafa Special III is. Otherwise, the recipe sounds nice. Easy to mix those two up... :P
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Old 09-16-2009, 12:39 AM   #7
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Which Crystal is recommended for this recipe? I may brew this one soon.

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Old 09-17-2009, 04:26 PM   #8
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Quote:
Originally Posted by Soperbrew View Post
Which Crystal is recommended for this recipe? I may brew this one soon.
You could get away with anything in the 20L-90L on this one. Your just looking to add some sweetness. You'll get most of the color from the Carafa special III de-husked.
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Old 04-07-2014, 05:16 AM   #9
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Brewed this today. I hit the 1.052 target spot on despite forgetting it's a 90 minute boil and doing the standard 60. Probably not a big deal but only time will tell. I'll do my best to remember to post here when it's drinkable! Cheers!

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Old 04-07-2014, 05:19 AM   #10
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Brewed this today. I hit the 1.052 target spot on despite forgetting it's a 90 minute boil and doing the standard 60. Probably not a big deal but only time will tell. I'll do my best to remember to post here when it's drinkable! Cheers!
Hopefully you'll get lucky and not get DMS forming.
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1-Pumpkin Saison
2-Saison (Dry hop w/ Cascade+ Citra)
3-Dark Saison Framboise

Conditioning:
Lambic
Sour Stout on Blueberries and Peaches
Sour IPA
Sour Wit

Bottle Conditioning
Apfelwein

Primary:
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Green Bullet Pale Ale
All Brett IPA

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