Scharwzbier_Original - Beer Recipe - Brewer's Friend

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Scharwzbier_Original

121 calories 12.4 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 13.49 gallons
Post Boil Size: 12 gallons
Pre Boil Gravity: 1.033 (recipe based estimate)
Post Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 121 calories (Per 12oz)
Carbs: 12.4 g (Per 12oz)
Created: Friday March 25th 2022
1.037
1.009
3.7%
34.8
20.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb Weyermann - Pilsner15 lb Pilsner 36 1.5 84.3%
1.65 lb Crisp Malting - Dark Munich1.65 lb Dark Munich 36.3 19 9.3%
18.25 oz Weyermann - Carafa Special Type II18.25 oz Carafa Special Type II 29.9 425 6.4%
17.79 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3.50 oz Hallertau Tradition (Germany)3.5 oz Hallertau Tradition (Germany) Hops Leaf/Whole 5 Boil 60 min 29.38 53.8%
1 oz Hallertau Tradition (Germany)1 oz Hallertau Tradition (Germany) Hops Leaf/Whole 5 Boil 20 min 5.08 15.4%
1 oz Hallertau Tradition (Germany)1 oz Hallertau Tradition (Germany) Hops Leaf/Whole 5 Boil 1 min 0.36 15.4%
1 oz Hallertau Tradition (Germany)1 oz Hallertau Tradition (Germany) Hops Leaf/Whole 5 Boil 0 min 15.4%
6.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 15 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (custom):
74.5%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
50 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 147 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
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
5.98 gal Strike 166 °F 151 °F 90 min
Temperature -- 168 °F 10 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.74 gal (54.98 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.74 gal (6.98 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.25 qt/lb 5.56 22.2  
Mash volume with grains 6.98 27.9  
Grain absorption losses -2.22 -8.9  
Remaining sparge water volume (equipment estimates 10.66 g | 42.6 qt) 10.4 41.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.74 g | 55 qt) 13.49 54  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.24 -1  
Post boil Volume 12 48  
Going into fermentor 12 48  
Total: 15.96 63.9
Equipment Profile Used: System Default
 
Notes

Mash at 154F for 90 mins
Raise to 168F for 10 mins
90 min spare, Collect 14.9 gallons
Boil 90
Cool to 50F and pitch yest (aerate)
Ferment until 5 points from FG, raise temp to 70-72F until finished
Raise temp to room temp. checking finished. ~3 days
Let clear for 2-3 days
Carb to 2.5 vols.

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  • Last Updated: 2022-03-25 12:54 UTC