Jen Talley Swartzbier - Beer Recipe - Brewer's Friend

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Jen Talley Swartzbier

121 calories 10.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Schwarzbier
Boil Time: 60 min
Batch Size: 4 liters (fermentor volume)
Pre Boil Size: 7.8 liters
Post Boil Size: 4.8 liters
Pre Boil Gravity: 1.024 (recipe based estimate)
Post Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 121 calories (Per 330ml)
Carbs: 10.6 g (Per 330ml)
Created: Wednesday August 12th 2020
1.040
1.007
4.4%
24.6
23.2
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.35 kg American - Pilsner0.35 kg Pilsner 37 1.8 45.5%
0.19 kg US - Pale 2-Row0.19 kg Pale 2-Row 37 1.8 24.7%
0.14 kg Munich - Light 10L0.14 kg Munich - Light 10L 33 10 18.2%
0.03 kg Belgian - Special B0.03 kg Special B 34 115 3.9%
0.02 kg American - Chocolate0.02 kg Chocolate 29 350 2.6%
0.02 kg Weyermann - Carafa Special Type III0.02 kg Carafa Special Type III - (late mash tun addition) 29.9 525 2.6%
0.02 kg Weyermann - CaraAroma0.02 kg CaraAroma 36 140 2.6%
0.77 kg / NT$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 g Tettnanger4 g Tettnanger Hops Pellet 4.5 Boil 60 min 14.43 50%
2 g Tettnanger2 g Tettnanger Hops Pellet 4.5 Boil 30 min 5.54 25%
2 g Hallertau Mittelfruh2 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 30 min 4.62 25%
8 g / NT$ 0.00
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
Yes
Fermentation Temp:
50 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 60 B cells required
NT$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 22.2 g       Temp: 20 °C       CO2 Level: 2.25 Volumes
 
Target Water Profile
31102
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 2.3
Mash volume with grains 2.8
Grain absorption losses -0.8
Remaining sparge water volume (equipment estimates 9.1 L) 7.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 9.7 L) 7.8
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume (equipment estimates 4 L) 4.8
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 4.8 L) 4
Total: 9.5  
Equipment Profile Used: System Default
 
Notes

Diacetyl Rest to 17C for 24hrs, then lower to lager at 1C for at least 30 days.

Last Updated and Sharing
 
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  • Last Updated: 2020-08-12 05:32 UTC