SCHWARZBIER - Beer Recipe - Brewer's Friend

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SCHWARZBIER

154 calories 13 g 330 ml
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Beer Stats
Method: All Grain
Style: Schwarzbier
Boil Time: 60 min
Batch Size: 55 liters (fermentor volume)
Pre Boil Size: 61.3 liters
Post Boil Size: 59 liters
Pre Boil Gravity: 11.4 °P (recipe based estimate)
Post Boil Gravity: 12.6 °P (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 154 calories (Per 330ml)
Carbs: 13 g (Per 330ml)
Created: Thursday April 4th 2024
12.6 °P
2.1 °P
5.6%
23.7
28.4
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.97 kg Weyermann - Barke Pilsner Malt9.97 kg Barke Pilsner Malt 37.03 1.75 70.6%
2.65 kg Weyermann - Munich Type I2.65 kg Munich Type I 38 6 18.8%
0.70 kg Weyermann - Carafa Special Type II0.7 kg Carafa Special Type II 29.9 425 5%
0.30 kg German - Chocolate Wheat0.3 kg Chocolate Wheat 31 413 2.1%
0.50 kg Gladfield - Supernova Malt0.5 kg Supernova Malt 35 58.38 3.5%
14.12 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Magnum10 g Magnum Hops Pellet 12.5 Boil 60 min 5.93 6.3%
50 g Hallertau Tradition (Germany)50 g Hallertau Tradition (Germany) Hops Pellet 4.2 Boil 30 min 9.21 31.3%
50 g Tettnanger50 g Tettnanger Hops Pellet 4.3 Boil 20 min 6.53 31.3%
50 g Tettnanger50 g Tettnanger Hops Pellet 4.3 Boil 10 min 3.91 31.3%
160 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.80 g gypsum (calcium sulfate) Water Agt Mash 1 hr.
3.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.30 g calcium carbonate Water Agt Mash 1 hr.
7 g bioglucanase Water Agt Mash 1 hr.
3.50 g Gypsum Water Agt Boil 1 hr.
2.70 g Calcium Chloride (dihydrate) Water Agt Boil 1 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
Yes
Fermentation Temp:
12 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 243 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 Volumes
 
Target Water Profile
Reverse Osmosis
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
42 L Infusion -- 50 °C 10 min
42 L Infusion -- 62 °C 30 min
42 L Infusion -- 67 °C 20 min
39 L Sparge -- 77 °C 10 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 61.5 L. Suggest reducing initial water volume to 45.4 L and adding 16.1 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 51.68 L. Suggest reducing strike water volume to 36.08 L and adding 6.28 L sparge/top-off. 42.4
Strike water volume at mash thickness of 3 L/kg 42.4
Mash volume with grains 51.7
Grain absorption losses -14.1
Remaining sparge water volume (equipment estimates 34.2 L) 34
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 61.5 L) 61.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.8
Post boil Volume (equipment estimates 55 L) 59
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 59 L) 55
Total: 76.3  
Equipment Profile Used: System Default
"SCHWARZBIER" Schwarzbier beer recipe by bainluke@yahoo.com. All Grain, ABV 5.62%, IBU 23.69, SRM 28.42, Fermentables: (Barke Pilsner Malt, Munich Type I, Carafa Special Type II, Chocolate Wheat, Supernova Malt) Hops: (Magnum, Hallertau Tradition (Germany), Tettnanger) Other: (gypsum (calcium sulfate), Calcium Chloride (dihydrate), calcium carbonate, bioglucanase, Gypsum)
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  • Last Updated: 2024-04-12 03:18 UTC