Description

This is a Community Recipe created by mnicksonsgmail-com

(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)

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Ingredients Included

Crisp Maris Otter (3575 grams)
BESTMALZ Melanoidin Light (199 grams)
Simpsons Chocolate Malt (80 grams)
Weyermann Carafa Special Type 3 (120 grams)
Centennial Pellets (32 grams)
Hallertau Hersbrucker Pellet (100 grams)
SafLager W-34/70 – 11.5g (1 pack)

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Method

Beer Style (main): European Lagers
Beer Style (sub): German-Style Schwarzbier
Batch Size: 23l
Original Gravity: 1.040
Final Gravity: 1.008
ABV %: 4.23
IBU: 63.7
Mash efficiency: 80
Brewing equipment: Grainfather (220V) – Bluetooth Controller

THE MASH
Temperature °C (Step 1): 65
Length (mins) (Step 1): 60
Temperature °C (Step 2): 75
Length (mins) (Step 2): 10
Temperature °C (Step 3):
Length (mins) (Step 3):
Temperature °C (Step 4):
Length (mins) (Step 4):
Temperature °C (Step 5):
Length (mins) (Step 4):
Mash notes:

THE BOIL
Boil time (mins): 75

Hop / kettle additions and timing:

75 Min – 32g Centennial
15 Min – 54g Hallertau

Whirlpool / hop stand:

Hopstand
20 Min – 46g Hallertau

Yeast: SafLager W-34/70
Fermentation temperature/steps: 14 for 10 days

Secondary additions:

Comments: