Grubenschact #5 - Beer Recipe - Brewer's Friend

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Grubenschact #5

154 calories 14.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Schwarzbier
Boil Time: 90 min
Batch Size: 4 gallons (ending kettle volume)
Pre Boil Size: 5.16 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 74% (ending kettle)
Source: HMC
Calories: 154 calories (Per 12oz)
Carbs: 14.7 g (Per 12oz)
Created: Tuesday August 30th 2022
1.047
1.010
4.8%
28.3
22.2
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.75 lb Bestmalz - BEST Heidelberg4.75 lb BEST Heidelberg 38 1.3 69.7%
1.25 lb Weyermann - Munich Type II (Dark)1.25 lb Munich Type II (Dark) 37 10 18.3%
0.25 lb Weyermann - Abbey Malt0.25 lb Abbey Malt 36.8 17 3.7%
2 oz Bestmalz - BEST Acidulated2 oz BEST Acidulated 35.9 2.81 1.8%
7 oz Weyermann - Carafa II7 oz Carafa II - (late mash tun addition) 31.5 415 6.4%
6.81 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7 g Yakima Valley Hops - Magnum7 g Magnum Hops Pellet 16.95 Boil 60 min 23 25%
14 g Yakima Valley Hops - Adeena14 g Yakima Valley Hops - Adeena Hops Pellet 5.4 Boil 10 min 5.31 50%
7 g Yakima Valley Hops - Adeena7 g Yakima Valley Hops - Adeena Hops Pellet 5.4 Boil 0 min 25%
28 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.40 g Gypsum Water Agt Mash 0 min.
0.50 g Epsom Salt Water Agt Mash 0 min.
4.80 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
0.40 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
3 Each
Cost:
Attenuation (custom):
76%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
52 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 265 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 13.34 psi       Temp: 38 °F       CO2 Level: 2.7 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
70 2 0 88 58 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.8 qt Protein Rest Infusion 131 °F 122 °F 20 min
3 qt Beta Saccharification Rest Infusion 212 °F 147 °F 40 min
2 qt Alpha Saccharification Rest Infusion 212 °F 156 °F 20 min
Mash Out (RIMS) Temperature -- 167 °F 10 min
4.05 gal Fly Sparge Fly Sparge 170 °F 170 °F 30 min
Starting Mash Thickness: 1 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1 qt/lb 1.7 6.8  
Mash volume with grains 2.25 9  
Grain absorption losses -0.85 -3.4  
Remaining sparge water volume 4.56 18.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.29 g | 25.1 qt) 5.16 20.6  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.1  
Post boil volume (equipment estimates 2.87 g | 11.5 qt) 4 16  
Estimated amount in fermentor 4 16  
Total: 6.26 25
Equipment Profile Used: System Default
"Grubenschact #5" Schwarzbier beer recipe by HMC. All Grain, ABV 4.82%, IBU 28.32, SRM 22.2, Fermentables: (BEST Heidelberg, Munich Type II (Dark), Abbey Malt, BEST Acidulated, Carafa II) Hops: (Magnum, Yakima Valley Hops - Adeena) Other: (Gypsum, Epsom Salt, Calcium Chloride (dihydrate), Phosphoric acid)
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  • Last Updated: 2023-01-27 00:12 UTC