May The Schwartz Be With You!

Grain Bill / Fermentables

• 4.5 lb Maris Otter
• 5 lb Pilsner
• 0.5 Special Roast
• 0.5 Caramel 60
• 0.25 Caramel 40
• 0.5 German Carafoam
• 0.3 lbs Chocolate Malt

Hops

• 2 oz GR Hallertau (3.8  AAU)

Yeast

• Saflager W-34/70
  • Using yeast cake from Märzenbier für die Maßkrug
  • Ideal fermentation temperature is between 53° and 59°.

Other

• Whirlfloc Tablet
• 1 tsp Fermaid K Yeast Nutrient forgot this…
• 2.6 g Citric Acid
• 6 Gallons Distilled Water

Target Stats

• 5.5 Gallons
• OG 1.062
• FG 1.011
• ABV 6.74%
• IBU 27.38
• SRM 17.36
  

Final Stats

•  Gallons
• OG 1.0 Tilt
• FG 1.0?
• ABV ?%
• % Efficiency

Prior to Brew Day

Collect water to allow chlorine to dissipate.

Brew Day

Heat 8 gallons of water to 154°.  (2 gallons unfiltered Dover City water with chlorine removed, 6 gallons distilled water and citric acid.)

Gently dough in grains until all grain is covered by water.

Mash grains at 148° for 1 hour.

Remove “grain bag“, rinse, squeeze and allow grains to drain.

Bring wort to a boil.

Once wort is boiling, add 2 oz Hallertau hops and continue for 55 minutes.

Add Whirlfloc, 1 tsp Fermaid K yeast nutrient and continue boil for another 5 minutes.

Reduce wort temperature to 50°, or as low as possible, and take OG reading.

Sufficiently aerate, transfer to primary fermenter and pitch yeast.

Allow beer 1~2 weeks in the primary at 50° to adequately ferment and cleanup any diacetyl produced during fermentation.

Bottle and wait another 2 weeks or keg and carb.

Enjoy!

Notes:

• September 20, 2019 Brew Day
  • Did not collect water in advance and used campden to remove chlorine.
  • Started mash a bit low at 145° and it dropped to 143° after 1 hour.
  • Pitched wort at 70° and dropped to target temperature of 53° over several hours.
  • Forgot to add Fermaid K.  :/
  • Yeast was showing significant activity within an hour of pitching the warm wort onto the cold yeast cake.
• … I did a terrible job of tracking this one…
• 48 hours, 1.012 @ °53 – Started raising the temperature.
  
• 6 days, after 4 days at a warm 68°, dropped the temperature and held it at 40~43°.
• October 5th, some of the beers I recently brewed, including the Märzenbier für die Maßkrug that provided the yeast cake for this batch, had diacetyl issues. Transferred carboy into a room set at 80°~90° for several days.
• October 9th, allowed room and carboy to cool to an ambient 68°.
• October 21st, 2019 – Kegged – Beer tastes very good. Slightly sweet coffee flavor.