Dark Cloud Schwarzbier - Beer Recipe - Brewer's Friend

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Dark Cloud Schwarzbier

179 calories 15.2 g 12 oz
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Beer Stats
Method: BIAB
Style: International Dark Lager
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.6 gallons
Post Boil Size: 6.1 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Brewmasterjohn
Calories: 179 calories (Per 12oz)
Carbs: 15.2 g (Per 12oz)
Created: Wednesday December 7th 2022
1.055
1.009
6.1%
34.0
23.2
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb American - Pale 2-Row - Toasted6 lb Pale 2-Row - Toasted 33 30 47.5%
4 lb American - Pilsner4 lb Pilsner 37 1.8 31.7%
2 lb Munich - Light 10L2 lb Munich - Light 10L 33 10 15.8%
4 oz American - Chocolate4 oz Chocolate 29 350 2%
6 oz American - Caramel / Crystal 15L6 oz Caramel / Crystal 15L 35 15 3%
12.62 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Hallertau Mittelfruh2 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 27.31 66.7%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 20 min 4.13 16.7%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 3.75 Hop Stand 0 min 2.55 16.7%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Baking Soda Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
5 g Magnesium Chloride Water Agt Mash 1 hr.
3 g Slaked Lime Water Agt Mash 1 hr.
0.50 tsp Yeast Nutrient Other Boil 10 min.
1 tsp Irish Moss Fining Boil 5 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 99 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 27.18 psi       Temp: 68 °F       CO2 Level: 2.47 Volumes
 
Target Water Profile
Munich (Dark Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
82 20 4 2 16 320
Acidify all brewing water to a pH of 5.5 (at room temperature) using phosphoric acid and a pH meter

The mash pH for base malts is 5.8-6.0: add crystal/caramel malts and dark grains AFTER the mash is finished.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9.2 gal Infusion 158 °F 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.94 g | 35.8 qt) 9.43 37.7  
Mash volume with grains (equipment estimates 9.95 g | 39.8 qt) 10.44 41.8  
Grain absorption losses -1.58 -6.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.11 g | 28.5 qt) 7.6 30.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume (equipment estimates 5.52 g | 22.1 qt) 6.1 24.4  
Hops absorption losses (whirlpool, hop stand) -0.02 -0.1  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 6.08 g | 24.3 qt) 5.5 22  
Total: 9.43 37.7
Equipment Profile Used: System Default
"Dark Cloud Schwarzbier" International Dark Lager beer recipe by Brewmasterjohn. BIAB, ABV 6.08%, IBU 34, SRM 23.19, Fermentables: (Pale 2-Row - Toasted, Pilsner, Munich - Light 10L, Chocolate, Caramel / Crystal 15L) Hops: (Hallertau Mittelfruh) Other: (Baking Soda, Gypsum, Magnesium Chloride, Slaked Lime, Yeast Nutrient, Irish Moss)
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  • Last Updated: 2023-04-24 15:54 UTC