Incendiary Schwarzbier - Beer Recipe - Brewer's Friend

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Incendiary Schwarzbier

142 calories 15.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Schwarzbier
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.078 (recipe based estimate)
Post Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Adam Goetz
Hop Utilization: 99%
Calories: 142 calories (Per 12oz)
Carbs: 15.6 g (Per 12oz)
Created: Sunday September 17th 2023
1.043
1.012
4.0%
17.2
21.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Weyermann - Bohemian Pilsner Malt6 lb Bohemian Pilsner Malt 36.8 2.43 70.2%
1.30 lb Weyermann - Munich Type I1.3 lb Munich Type I 38 6 15.2%
14 oz German - CaraMunich II14 oz CaraMunich II 34 46 10.2%
5 oz German - Carafa III5 oz Carafa III 32 535 3.7%
1 oz Belgian - Roasted Barley1 oz Roasted Barley 30 575 0.7%
136.80 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.90 oz Tettnanger0.9 oz Tettnanger Hops Pellet 4.5 First Wort 0 min 12.68 40.4%
0.33 oz Tettnanger0.33 oz Tettnanger Hops Pellet 4.5 Boil 15 min 1.96 14.8%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Whirlpool 30 min 2.55 44.8%
2.23 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Gypsum Water Agt Mash 0 min.
 
Yeast
Imperial Yeast - L17 Harvest
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Medium
Optimum Temp:
50 - 60 °F
Starter:
No
Fermentation Temp:
54 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 78 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 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
6 gal Infusion 152 °F 150 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.21 12.8  
Mash volume with grains 3.89 15.6  
Grain absorption losses -1.07 -4.3  
Remaining sparge water volume (equipment estimates 5.95 g | 23.8 qt) 1.11 4.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.83 g | 31.3 qt) 3 12  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 5.54 22.2  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Going into fermentor 5.5 22  
Total: 4.32 17.3
Equipment Profile Used: System Default
 
Notes

DIRECTIONS
Mill the grains and mash at 150°F (66°C) for 60 minutes. Recirculate until the runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 6 gallons (23 liters) of wort, depending on your evaporation rate. Boil for 90 minutes, adding hops according to the schedule. After the boil, do a whirlpool step: Stir or recirculate to create a vortex, add the whirlpool hops, and allow 30 minutes to steep. Chill to about 48°F (9°C), aerate the wort, and pitch the yeast. Ferment at 54°F (12°C) until your gravity has dropped to about 1.020, then raise to 59°F (15°C) for a diacetyl rest. When fermentation is complete and the gravity has stabilized, crash to 32°F (0°C) and lager 3–4 weeks. Package and carbonate to about 2.6 volumes of CO2.


BREWER’S NOTES
Water: We adjusted our local water with gypsum and chalk in the mash and calcium chloride in the mash and boil. Our target water profile: calcium 52.3 ppm, magnesium 1.5 ppm, sodium 10.9 ppm, sulfate 45.6 ppm, chloride 56.3 ppm, bicarbonate 57.8 ppm.

Mash: On our 15-barrel system, mash-in takes 10–15 minutes, and we rest for 10 minutes before we begin recirculation (vorlauf) for 30 minutes. If brewing at home, just test for conversion or give it plenty of time.

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  • Last Updated: 2023-10-26 15:32 UTC