This is the first recipe I've tried to make more or less by myself, some of it is adapted from Glibbidy's schwarz https://www.homebrewtalk.com/showthread.php?t=70847
I also have about 10 lbs of bing cherries off of one of my trees that I'm wanting to throw in with the second fermentation.
Specifically I'm needing input on the mash schedule and maybe some hop suggestions.
Any suggestions are awesome I love this style of beer and hopefully I can do it justice.
I also have about 10 lbs of bing cherries off of one of my trees that I'm wanting to throw in with the second fermentation.
Specifically I'm needing input on the mash schedule and maybe some hop suggestions.
Code:
Old Goat Schwarz
A ProMash Recipe Report
BJCP Style and Style Guidelines
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13-B European Dark Lager, Schwarzbier
Min OG: 1.044 Max OG: 1.054
Min IBU: 25 Max IBU: 35
Min Clr: 20 Max Clr: 40 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 28.00
Anticipated OG: 1.132 Plato: 30.48
Anticipated SRM: 79.4
Anticipated IBU: 29.5
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
28.6 8.00 lbs. Pilsener Malt(2-Row) Continental Eu 1.035 1
51.8 14.50 lbs. Munich Malt(2-row) America 1.035 6
5.4 1.50 lbs. Crystal 60L America 1.034 60
5.4 1.50 lbs. CaraMunich 80 France 1.034 80
8.9 2.50 lbs. Carafa Special Germany 1.030 600
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Hallertau Hersbrucker Whole 4.75 13.7 60 min.
1.00 oz. Mt. Hood Whole 6.50 7.6 25 min.
0.50 oz. Tettnanger Tettnang Whole 4.50 5.8 45 min.
0.50 oz. Perle Whole 8.25 2.4 10 min.
Yeast
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White Labs WLP920 Old Bavarian Lager
Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 28.00
Water Qts: 27.39 - Before Additional Infusions
Water Gal: 6.85 - Before Additional Infusions
Qts Water Per Lbs Grain: 0.98 - Before Additional Infusions
Saccharification Rest Temp : 155 Time: 60
Mash-out Rest Temp : 170 Time: 60
Sparge Temp : 202 Time: 0
Total Mash Volume Gal: 9.09 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Any suggestions are awesome I love this style of beer and hopefully I can do it justice.