Son of Schwart - Beer Recipe - Brewer's Friend

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Son of Schwart

159 calories 17.2 g 16 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: 7.14 gallons
Post Boil Size: 6.04 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 76% (brew house)
Calories: 159 calories (Per 16oz)
Carbs: 17.2 g (Per 16oz)
Created: Saturday June 15th 2024
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Schwarzbier (Black Beer)

by Maltose Falcons

OG: 1.049 FG: 1.014 ABV: 4.6% IBU: 23

1.048
1.013
4.7%
22.5
29.4
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 lb Weyermann - Floor malted Bohemian Dark6.5 lb Floor malted Bohemian Dark 37 7 68%
1.50 lb Weyermann - Munich Type I1.5 lb Munich Type I 38 6 15.7%
14 oz Weyermann - Caramunich Type 214 oz Caramunich Type 2 34 45 9.2%
5 oz Weyermann - Carafa Special Type II5 oz Carafa Special Type II 29.9 425 3.3%
5 oz Weyermann - Carafa Special Type III5 oz Carafa Special Type III 29.9 525 3.3%
1 oz United Kingdom - Roasted Barley1 oz Roasted Barley 29 550 0.7%
153 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.90 oz Tettnanger0.9 oz Tettnanger Hops Pellet 4.3 First Wort 0 min 17.11 39.1%
0.40 oz Tettnanger0.4 oz Tettnanger Hops Pellet 4.3 Boil 15 min 3.21 17.4%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 2.9 Whirlpool at 212 °F 30 min 2.21 43.5%
2.30 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 g Chalk Water Agt Mash 1 hr.
2.20 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
0.45 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
0.40 g Salt Water Agt Mash 1 hr.
 
Yeast
Imperial Yeast - L17 Harvest
Amount:
2 Each
Cost:
Attenuation (custom):
74%
Flocculation:
Medium
Optimum Temp:
50 - 60 °F
Starter:
No
Fermentation Temp:
54 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 87 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Eugene, Oregon, USA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
52.3 1.5 11 56.3 45.6 57.8
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.34 gal Strike 152 °F 144 °F 55 min
Step Temperature -- 154 °F 35 min
Step Temperature -- 162 °F 25 min
Mash out Temperature -- 170 °F 5 min
3.81 gal Sparge -- 170 °F --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 72 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.59 14.3  
Mash volume with grains 4.35 17.4  
Grain absorption losses -1.2 -4.8  
Remaining sparge water volume (equipment estimates 5.7 g | 22.8 qt) 5 20  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.84 g | 31.3 qt) 7.14 28.6  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume (equipment estimates 5.54 g | 22.2 qt) 6.04 24.2  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 8.59 34.3
Equipment Profile Used: System Default
 
Notes

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.

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  • Last Updated: 2024-06-20 00:34 UTC