Schwarzbier Recipe - Krampus Klaus

Recipe Info

Recipe Image

Krampus Klaus

by on
All Grain
10 Gallon(s)
12 Gallon(s)
60 min
50%
Dough in at 125 degrees, pull off a thick ~3gal decoction Bring decoction to 148 for 30-45 min, then bring to boil for 30-45 min Add decoction mash back to the whole mash, adjust mash temp to 152 degrees for 1-1.5 hours Pull off first runnings, add to the boil pot with the table sugar and hops. Mash out at 160-168, add second runnings until the gravity is approx 1.145 Boil for 60-90 min

Fermentables

50% - Pilsner - DE
25
38
1
Mash
25% - Munich Light - DE
12.5
37
6
Mash
20% - Table Sugar - Sucrose - US
10
46
0
Late
2% - Special B - BE
1.25
30
180
Mash
2% - Melanoidin Malt - US
0.75
37
20
Mash
1% - Carafa I - DE
0.5
32
337
Mash

Hops

Herkules
1.8
Pellet
Boil
60 min(s)
10
18.1

Yeast

White Labs Zurich Lager Yeast WLP885
75%

Other Stuff

No other stuff in this recipe

Mash Steps

No mash steps in this recipe

Special Instructions

No special instructions in this recipe

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Krampus Klaus
Schwarzbier
  • 10.00 Gallons Liters Batch Size
  • 12.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.121 OG
  • 1.030 FG
  • 18.1 IBU (tinseth) Bitterness
  • 0.15 BG:GU
  • 22.4° SRM Color
  • 50% Efficiency
  • 11.7% ABV Alcohol
  • 437 per 12oz Calories
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