Schwarzbier #2 - Beer Recipe - Brewer's Friend

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Schwarzbier #2

168 calories 17.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Schwarzbier
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 98%
Calories: 168 calories (Per 12oz)
Carbs: 17.6 g (Per 12oz)
Created: Friday January 8th 2021
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Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb German - Pilsner7 lb Pilsner 38 1.6 65.9%
2.50 lb Munich - Light 10L2.5 lb Munich - Light 10L 33 10 23.5%
0.50 lb German - Carafa III0.5 lb Carafa III 32 535 4.7%
4 oz United Kingdom - Pale Chocolate4 oz Pale Chocolate 33 207 2.4%
6 oz American - Caramel / Crystal 80L6 oz Caramel / Crystal 80L 33 80 3.5%
10.62 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Magnum0.5 oz Magnum Hops Pellet 12.1 Boil 60 min 29.3 33.3%
1 oz Saaz1 oz Saaz Hops Pellet 3.2 Boil 10 min 5.43 66.7%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.40 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
0.40 g Epsom Salt Water Agt Mash 0 min.
0.80 g Baking Soda Water Agt Mash 0 min.
0.42 oz Calcium Chloride (anhydrous) Water Agt Other 0 min.
0.42 oz Epsom Salt Water Agt Other 0 min.
1.61 ml Lactic Acid Water Agt Other 0 min.
 
Yeast
Escarpment Labs - Czech Lager
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Medium
Optimum Temp:
48.2 - 55.4 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 88 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 Volumes
 
Target Water Profile
Hammer Generic
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Infusion -- 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.98 15.9  
Mash volume with grains 4.83 19.3  
Grain absorption losses -1.33 -5.3  
Remaining sparge water volume (equipment estimates 4.4 g | 17.6 qt) 4.09 16.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.81 g | 27.2 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume (equipment estimates 5.25 g | 21 qt) 5.5 22  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.5 g | 22 qt) 5.25 21  
Total: 8.08 32.3
Equipment Profile Used: System Default
 
Notes

All same from first version with change in yeast (Escarpment Czech harvested from pilsner and w/ starter made).

Water moved from 'black dry' to 'black full' given last version tended to be a bit astringent in some instances, so looking more for clean, rounded profile. Final estimate water ppm:

  • Ca: 45
  • Mg: 12
  • Na: 21 (bit low for profile in Bru'n water)
  • S04: 37
  • Cl: 43

    OG: 1.048
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  • Last Updated: 2021-01-10 02:18 UTC