Schwartz Bear Cave 1.1 - Beer Recipe - Brewer's Friend

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Schwartz Bear Cave 1.1

165 calories 17.5 g 12 oz
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Beer Stats
Method: BIAB
Style: Schwarzbier
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 165 calories (Per 12oz)
Carbs: 17.5 g (Per 12oz)
Created: Monday June 14th 2021
1.050
1.013
4.9%
23.3
26.5
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Munich Dark 20L6 lb Munich Dark 20L 34 20 53.3%
4 lb German - Pilsner4 lb Pilsner 38 1.6 35.6%
6 oz United Kingdom - Pale Chocolate6 oz Pale Chocolate 33 207 3.3%
6 oz American - Caramel / Crystal 40L6 oz Caramel / Crystal 40L 34 40 3.3%
4 oz American - Roasted Barley4 oz Roasted Barley 33 300 2.2%
4 oz German - De-Husked Caraf II4 oz De-Husked Caraf II 32 418 2.2%
180 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.40 oz Hallertau Mittelfruh1.4 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 18.65 58.3%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 20 min 4.03 20.8%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 3.75 Hop Stand at 170 °F 10 min 0.66 20.8%
2.40 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc tablet Fining Boil 15 min.
0.50 tsp Wyeast Nutrient Other Boil 15 min.
 
Yeast
Wyeast - Bavarian Lager 2206
Amount:
3 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
46 - 58 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 422 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.62 psi       Temp: 38 °F       CO2 Level: 2.44 Volumes
 
Target Water Profile
Miller Well Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
20 12 37 57 42 61
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.24 gal Strike 166 °F 154 °F 45 min
6.01 gal Sparge 170 °F 170 °F 15 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.98 g | 39.9 qt) 9.66 38.6  
Mash volume with grains (equipment estimates 10.88 g | 43.5 qt) 10.56 42.2  
Grain absorption losses -1.41 -5.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.32 g | 33.3 qt) 8 32  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 6 24  
Hops absorption losses (whirlpool, hop stand) -0.02 -0.1  
Top off amount 0.02 0.1  
Volume into fermentor 6 24  
Total: 9.66 38.6
Equipment Profile Used: System Default
 
Notes
  1. Cool wort to 50 degF, aerate wort for 30 min, OG reading, and pitch yeast.
  2. Ferment at 50 degF for 6 days. Raise temperature to 65 degF over 2 days. Hold at 65 degF for 2 more days.
  3. Cold-crash for 2 days at 50 degF.
  4. Transfer to keg and force carbonate
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  • Last Updated: 2024-09-13 18:35 UTC