Obsidian Phist (Black lager)

SKU: CMTYRCP-0401 Category:

£32.00



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Description

This is a Community Recipe created by wildfire78

(Community Recipes are recipes that have been created by our customers who have then shared the recipe so that other customers can purchase them. Please ensure you read the Ingredients Included, and then the Method, as there might be ingredients which are not included and it is possible that the sharing customer has not checked both match or might not state what is not included.)


Ingredients Included

BESTMALZ Pale Ale Malt (1500 grams)
Weyermann® Munich Malt II (1500 grams)
WEYERMANN® BARKE® PILSNER MALT (1500 grams)
BESTMALZ Melanoidin Light (125 grams)
Weyermann® Melanoidin Malt (125 grams)
Crisp Smooth Chocolate Malt – Small Batch No.3 (50 grams)
Simpsons Chocolate Malt (50 grams)
Weyermann® CaraMunich® Type 3 (150 grams)
Centennial Pellets (45 grams)
Tettnang Pellet (60 grams)
Citra Pellets (50 grams)
Wyeast 2633 Oktoberfest Lager Blend. (1 packs)


Method

Beer Style (main): European Lagers
Beer Style (sub): German-Style Schwarzbier
Batch Size: 23litres final, 13litre mash, 27litre boil
Original Gravity: 1051
Final Gravity: 1012
ABV %: 5.1
IBU:

THE MASH
Temperature °C: 65
Length (mins): 60
Out temp °C:
Out time (mins):

THE BOIL
Boil time (mins): 75

Additions and timing:

13 litre volume for the mash
27 litre volume for the boil
-centennial pellets at start of boil
-tettnang pellets for last 20mins of boil
-protofloc (1tsp) for last 15mins of boil
-citra pellets for last 5mins of boil
-add 100ml coffee at end of boil (not included)

Secondary additions and timing:

N/A

Yeast: wyeast 2633 oktoberfest blend
Fermentation temperature/steps: 13C fermentation followed by conditioning

Comments:

4 weeks conditioning at 3C

Additional information

Weight 5.905 kg

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