Incendiary Schwarzbier - Beer Recipe - Brewer's Friend

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Incendiary Schwarzbier

1 calories 0.1 g 1.25 ml
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Beer Stats
Method: All Grain
Style: Schwarzbier
Boil Time: 90 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 35.55 liters
Post Boil Size: 29.25 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Wolf Pack Brewing
Hop Utilization: 99%
Calories: 1 calories (Per 1.25ml)
Carbs: 0.1 g (Per 1.25ml)
Created: Tuesday October 24th 2023
1.050
1.014
4.8%
24.3
24.7
5.4
11.07
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Gladfield - Pilsner Malt4 kg Pilsner Malt $ 2.60 / kg
$ 10.40 		37.7 1.93 70.2%
800 g Gladfield - Munich Malt800 g Munich Malt 36.8 7.87 14%
500 g Gladfield - Medium Crystal Malt500 g Medium Crystal Malt 35.4 56.35 8.8%
100 g Gladfield - Light Chocolate Malt100 g Light Chocolate Malt 32.7 355 1.8%
100 g Gladfield - Dark Chocolate Malt100 g Dark Chocolate Malt 32.7 488 1.8%
100 g Gladfield - Eclipse Roasted Wheat100 g Eclipse Roasted Wheat 34 525.6 1.8%
100 g Gladfield - Sour Grapes Acid Malt100 g Sour Grapes Acid Malt $ 3.40 / kg
$ 0.34 		12.4 2.03 1.8%
5,700 g / $ 10.74
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Tettnang (Tettnang Tettnager)30 g Tettnang (Tettnang Tettnager) Hops Pellet 4 First Wort 90 min 15.34 27.3%
30 g Tettnang (Tettnang Tettnager)30 g Tettnang (Tettnang Tettnager) Hops Pellet 4 Boil 15 min 6.47 27.3%
50 g Hallertau Mittelfruh50 g Hallertau Mittelfruh Hops Pellet 3.75 Whirlpool at 80 °C 30 min 2.48 45.5%
110 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Yeast Nutrient Other Boil 15 min.
3 g Whirlfloc Water Agt Boil 15 min.
4 g Calcium Chloride (dihydrate) $ 0.04 / g
$ 0.16 		Water Agt Mash 0 min.
2.50 g Gypsum $ 0.07 / g
$ 0.17 		Water Agt Mash 0 min.
1 g Epsom Salt Water Agt Mash 0 min.
1 g Table Salt Water Agt Mash 0 min.
3 g Chalk Water Agt Mash 0 min.
$ 0.33
 
Yeast
White Labs - Munich Helles Yeast WLP860
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Medium
Optimum Temp:
9 - 11 °C
Starter:
No
Fermentation Temp:
12 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 465 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.76 bar       Temp: 2 °C       CO2 Level: 2.6 Volumes
 
Target Water Profile
Munich (Dark Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
52 1.5 11 56 46 58
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 Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 L Strike 57 °C 55 °C 15 min
Infusion 55 °C 66 °C 60 min
25 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 14.3
Mash volume with grains 18
Grain absorption losses -5.7
Remaining sparge water volume (equipment estimates 26.5 L) 27.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 34.1 L) 35.6
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 25.3 L) 29.3
Hops absorption losses (whirlpool, hop stand) -0.3
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 29 L) 25
Total: 42.2  
Equipment Profile Used: System Default
 
Notes

https://beerandbrewing.com/recipe-incendiary-schwarzbier/

YEAST
BSI Augustiner, White Labs WLP860 Munich Helles Lager, Wyeast 2352 Munich Lager II, Imperial L17 Harvest, or Omega OYL-114 Bayern Lager

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.

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  • Last Updated: 2023-11-10 16:30 UTC