Schwarz Means Black In German - Beer Recipe - Brewer's Friend

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Schwarz Means Black In German

183 calories 19.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Schwarzbier
Boil Time: 60 min
Batch Size: 5.2 gallons (fermentor volume)
Pre Boil Size: 6.3 gallons
Post Boil Size: 5.45 gallons
Pre Boil Gravity: 11.9 °P (recipe based estimate)
Post Boil Gravity: 13.7 °P (recipe based estimate)
Efficiency: 65% (brew house)
Source: Eloy A Montenegro
Calories: 183 calories (Per 12oz)
Carbs: 19.4 g (Per 12oz)
Created: Friday November 3rd 2023
13.7 °P
3.7 °P
5.4%
29.6
29.3
5.6
35.72
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.10 lb Weyermann - Pilsner6.1 lb Pilsner $ 2.40 / kg
$ 6.64 		36 2 50%
4.60 lb Weyermann - Munich Type I4.6 lb Munich Type I $ 1.70 / lb
$ 7.82 		38 6 37.7%
9.50 oz Weyermann - Carafa II9.5 oz Carafa II $ 2.39 / lb
$ 1.42 		31.5 415 4.9%
6 oz Weyermann - Caramunich Type 26 oz Caramunich Type 2 $ 2.19 / lb
$ 0.82 		34 45 3.1%
3.50 oz Weyermann - Roasted Barley3.5 oz Roasted Barley $ 2.29 / lb
$ 0.50 		29.9 432 1.8%
5 oz Weyermann - Carapils5 oz Carapils $ 2.00 / lb
$ 0.63 		34.5 2.1 2.6%
195.20 oz / $ 17.83
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.60 oz GR Tradition1.6 oz GR Tradition Hops $ 1.89 / oz
$ 3.02 		Pellet 4.4 Boil 60 min 26.21 61.5%
0.50 oz Tettnang0.5 oz Tettnang Hops $ 2.29 / oz
$ 1.15 		Pellet 3 Boil 20 min 3.38 19.2%
0.50 oz Tettnang0.5 oz Tettnang Hops $ 2.29 / oz
$ 1.15 		Pellet 3 Boil 0 min 19.2%
2.60 oz / $ 5.31
 
Other Ingredients
Amount Name Cost Type Use Time
0.83 each Whirlfloc Water Agt Boil 15 min.
0.83 tsp Wyeast - Beer Nutrient Other Boil 15 min.
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Epsom Salt Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
2 g Baking Soda Water Agt Mash 1 hr.
2 g Chalk Water Agt Mash 1 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast S-23
Amount:
2 Each
Cost:
$ 6.29 / each
$ 12.58
Attenuation (custom):
74%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
Yes
Fermentation Temp:
53 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 403 B cells required
$ 12.58 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 8.92 psi       Temp: 34 °F       CO2 Level: 2.47 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 10 16 70 70 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.2 gal Strike 161 °F -- --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.58 18.3  
Mash volume with grains 5.55 22.2  
Grain absorption losses -1.53 -6.1  
Remaining sparge water volume (equipment estimates 4 g | 16 qt) 3.5 14  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.8 g | 27.2 qt) 6.3 25.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil Volume (equipment estimates 5.2 g | 20.8 qt) 5.45 21.8  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.45 g | 21.8 qt) 5.2 20.8  
Total: 8.08 32.3
Equipment Profile Used: System Default
 
Notes

Receta tomada de brewing-classic-styles-
RECETA: DOING IT IN THE DARK (HACIÉNDOLA EN LA OSCURIDAD)

Usar 20 gramos de levadura seca debidamente rehidratada, 4 paquetes de levadura
líquida, o hacer un starter apropiado. Fermentar a 10°C (50°F). Dejar la cerveza
acondicionada al menos 4 semanas antes de embotellarla o servirla. Cuando esté
terminada, carbonatar la cerveza de 2 a 2,5 volúmenes.

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  • Last Updated: 2024-04-07 15:12 UTC