Schwarzbier 21 - Beer Recipe - Brewer's Friend

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Schwarzbier 21

159 calories 15.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Schwarzbier
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 29 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Me
No Chill: 20 minute extended hop boil time
Calories: 159 calories (Per 330ml)
Carbs: 15.8 g (Per 330ml)
Created: Friday August 13th 2021
1.052
1.012
5.3%
22.8
21.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.80 kg Barrett Burston - Pale Malt1.8 kg Pale Malt 37 2 33.8%
1.50 kg Weyermann - Munich Type II (Dark)1.5 kg Munich Type II (Dark) 37 10 28.1%
1.20 kg Weyermann - Munich Type I1.2 kg Munich Type I 38 6 22.5%
380 g German - CaraMunich III380 g CaraMunich III 34 57 7.1%
200 g German - CaraMunich II200 g CaraMunich II 34 46 3.8%
150 g German - Carafa III150 g Carafa III 32 535 2.8%
100 g German - Carafa II100 g Carafa II 32 425 1.9%
5,330 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Hallertau Tradition (Germany) (5 AA)20 g Hallertau Tradition (Germany) (5 AA) Hops Pellet 5.6 Mash 0 min 2.67 33.3%
9 g Hallertau Tradition (Germany) (5 AA)9 g Hallertau Tradition (Germany) (5 AA) Hops Pellet 5.6 Boil 60 min 6.36 15%
1 g Irish moss1 g Irish moss Hops Pellet 0 Boil 15 min 1.7%
10 g Hallertau Tradition (Germany) (5 AA)10 g Hallertau Tradition (Germany) (5 AA) Hops Pellet 5.6 Boil 10 min 5.15 16.7%
20 g Hallertau Tradition (Germany) (5 AA)20 g Hallertau Tradition (Germany) (5 AA) Hops Pellet 5.6 Boil 2 min 8.62 33.3%
60 g / $ 0.00
 
Yeast
Wyeast - Bavarian Lager 2206
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
8 - 14 °C
Starter:
Yes
Fermentation Temp:
10 °C
Pitch Rate:
1.75 (M cells / ml / ° P) 518 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.4 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
1g Gypsum
1g Epsom
3g Cal Chloride

17L Mash water
17L Sparge Water (5.5ph)
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 65 °C 70 min
Infusion -- 71 °C 15 min
Infusion -- 77 °C 15 min
Starting Mash Thickness: 2.65 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 14.1
Mash volume with grains 17.5
Grain absorption losses -5.3
Hops absorption losses (mash) -0.1
Remaining sparge water volume (equipment estimates 24 L) 21.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.8 L) 29
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 23
Going into fermentor 23
Total: 35.3  
Equipment Profile Used: System Default
 
Notes

Brewed 4/12/21
Mash pH 5.35
Pre-boil 1.044 (Boil volume was 28.5L) (reduced boil time by 11mins)
OG1.052
FG1.012
ABV 5.3%
Fermentation:
2.5L starter dregs pitched 5/12/21 @ 16°C
Chilled to 10°C
6/12/21 10°C
9/12/21 raised to 11°C
10/12/21 gradully raised to 16°C over three days
11/12/21 tasting great, strong bready malt with light roast, minimal residual sugar, fermentation almost complete.
22/12/21 Bottled/kegged
BABBs Jan 2022 Mini Comp - 1st place, 43.25pts



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  • Last Updated: 2022-02-07 02:10 UTC