Apr 2, 2008
Target Gravity = 1.050 (6 gallons x 50 = 300)
Original Gravity = 1.051
50% Munich II x 300 = 150
42% Pilsner Malt x 300 = 126
4% Carahel x 300 = 12
4% Carafa x 300 = 12
(Potential Gravity / 75% efficiency)
150 / (36 / .75) = 5.55 Lbs Munich II
126 / (36 / .75) = 4.66 Lbs Pilsner
12 / (36 / .75) = .44 lbs Carahel
12 / (35 / .75) = .46 lbs Carafa
*Additional .5 lb carafa in sparge*
1 oz Tettnanger (4% AA) 90 minutes = 16.16 IBU
1 oz Tettnanger (4% AA) 30 minutes = 11.41 IBU
1 0z Tettnanger (4% AA) End = 2.85 IBU
Total IBU = 30.42
11.11 Pounds of grain x 1.3 quarts = 3.61 gallons strike water.
Strike Water will be 160 degrees aiming for a 150 degree mash. Like the last time I brewed, I am priming the tun with boiling water, and will be covering it with blankets through the mash.
Calculating Absorption and the needed amount of sparge water:
I have been debating on the necessity of this step, thinking I may just fill the hot liquor tank with sparge water, and then use all I need to collect six gallons. I am resisting the temptation to do this now, but think there must be some reason for doing this. So, here it goes:
11.11 pounds of grain (x .125) = 1.38 gallons of water absorbed.
3.61 gallons strike water - 1.38 = 2.25 gallons
6 - 2.25 gallons = 3.75 gallons of sparge water needed.
40 minutes in: Temperature reads 148 degrees. I will check again in about 20 minutes to see if it drops.
60 minutes in: Temperature was down near 140 degrees. I added 2 cups boiling water, and started another two cups. I will check again in about ten minutes.
About five minutes later: Temperature was back up to 150.
4.20.08 -- Transferred to secondary.
4.27.08 -- Since it is getting warmer outside, I kegged this beer and stuck it in the back of the fridge. I am not force carbonating it yet; just pressurized it up to around 20 lbs and put it out of the way so it can stay cold. I will hook it up to more gas when one of the other kegs are empty.
5.10.08 -- I should have checked the keg sooner. When I checked, it had no pressure left, so I hope it had not been that way for a while. I imagine the pressure inside and outside the keg were equal, so I should not worry about oxygen getting in. Anyhow, I plugged it up to the gas, and it should be ready to serve in less than a week.
6.15.08 -- This schwartz has prooved to be a very solid beer. It is very black, but light with a smokey aroma and taste. This is a nice black beer for the summer time, and this example shows exactly what the original brewers of this style had in mind (if I do say so myself). Picture soon.
6.23.08 -- There is the picture. Doncha just love my cock?