First recipe formulation of a Schwarzbier.
All Grain
RO Water adjusted to: Ca 70, NA 36,SO4 457, CL 279,CHO3 38
79% Munich (Avandgard)
16% Pilsner (Weyermann)
2.5% Carafa2
2.5% Midnight Wheat
Spalt Spalter @ 25 IBU's
S-189 Yeast
Rest @95 for 30 min
Sacch @152 60 min
MO @170 start sparge
90 min boil
OG 1.057
FG (est) 1.014
Ferment @52