Wynkoop Brewing B3K clone - need help!

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Brew-ta-sauraus

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Went to Wynkoop Brewing company in Denver CO last weekend for lunch and a tour of the brewery. Tried their B3K Black Lager (Schwartzbier). While on the tour I asked the brewer if I could have the recipe and he said yes. Some history on the B3K beer. It won a gold medal in 2008 GABF under the Schwarzbier catagory. They entered it again for several years under that same catagory but it never won anything because it has Smoked rauch malt in it so judges said it wasn't a schwarzbier. In 2011 they entered it under the catagory for Kellerbier or Zwickelbier and it won Bronze. It's an excellent beer if you have never tried it.


Heres where I need the Homebrewtalk members help, I have percentages of malt for the recipe but thats it. I need this converted into a 5 or 10 gal recipe.
Percentages of grain are as follows:
80.1% 2 row malt
10.8% Munich 2
1% Crystal 120
2% Caramunich 1
1.2% black malt
3.8% Carafa III
1.1% smoked weyerman rauch

The yeast they use is Augustiner lager yeast. I need a white labs or Yweast equivalent.

Hops quantities below are for a 20 BBL batch need to reduce these down to 5 or 10 gap batch as well.

German Select 32 oz put in at beginning of 90 min boil
Czech Saaz 38 oz put in with 75 min boil left
German Select 50 oz flame out

Any help I can get converting this recipe would be greatly appreciated!
 
I did a bit of research and if you can find wlp 860 Munich Helles Yeast, that might be the augustiner strain. If you use the brewing software like beersmith or hopville.com you should be able to work out the recipe based on those percentages. I can't lager right now so I won't be spending the time to work it out for you, sorry ;)

The hops you'll have to calculate, however, unlike malts hops don't scale in a linear fashion. A 20bbl brewhouse will have much different efficiency than a 5 gal brewhouse. I suggest that you try to use the proportions they give and shoot for an IBU number that is appropriate for the style. Good luck!
 
Wynkoop B3K
Brew Type: All Grain
Style: Schwarzbier (Black Beer)
Batch Size: 5.00 gal
Boil Volume: 6.84 gal
Boil Time: 90 min
Brewhouse Efficiency: 75.0 %

Ingredients Amount Item Type % or IBU
8.30 lb Pale Malt (2 Row) UK (3.0 SRM) Grain 80.1 %
1.12 lb Munich Malt - 20L (20.0 SRM) Grain 10.8 %
0.39 lb Carafa III (525.0 SRM) Grain 3.8 %
0.21 lb Caramunich Malt (56.0 SRM) Grain 2.0 %
0.12 lb Black (Patent) Malt (500.0 SRM) Grain 1.2 %
0.11 lb Smoked Malt (9.0 SRM) Grain 1.1 %
0.10 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 1.0 %
0.25 oz Select Spalt [5.90%] (90 min) Hops 5.9 IBU
0.31 oz Saaz [4.00%] (75 min) Hops 4.9 IBU
0.40 oz Select Spalt [5.90%] (0 min) Hops -
1 Pkgs Munich Helles (White Labs #WLP860) Yeast-Lager

Estimated Original Gravity: 1.055 SG (1.046-1.052 SG)
Estimated Final Gravity: 1.013 SG (1.010-1.016 SG)
Estimated Color: 27.0 SRM (17.0-45.0 SRM)
Bitterness: 10.8 IBU (22.0-32.0 IBU) Alpha Acid Units: 0.5 AAU
Estimated Alcohol by Volume: 5.5 % (4.4-5.4 %)

Here is what I got. I scaled the hops down from 20BBL (620g). The IBUs are a little low for the style. If you up the 90 minute addition to .75 it gets you to 22.7 IBUs. :mug:
 
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