Screaming Weevil Schwarzbier - Beer Recipe - Brewer's Friend

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Screaming Weevil Schwarzbier

153 calories 12.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Schwarzbier
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 4.5 gallons
Pre Boil Gravity: 1.031 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Screaming Weevil
Hop Utilization: 96%
Calories: 153 calories (Per 12oz)
Carbs: 12.4 g (Per 12oz)
Created: Monday September 30th 2024
1.047
1.007
5.3%
20.3
23.1
5.6
21.22
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.75 lb Weyermann - Pilsner3.75 lb Pilsner $ 2.00 / lb
$ 7.50 		36 1.5 69.8%
1 lb Belgian - CaraMunich1 lb CaraMunich $ 2.05 / lb
$ 2.05 		33 50 18.6%
4 oz German - Carafa II4 oz Carafa II $ 1.95 / lb
$ 0.49 		32 425 4.7%
4 oz Weyermann - Carafoam4 oz Carafoam $ 1.95 / lb
$ 0.49 		34.5 2.2 4.7%
2 oz German - Acidulated Malt2 oz Acidulated Malt $ 2.25 / lb
$ 0.28 		27 3.4 2.3%
86 oz / $ 10.81
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Tettnanger0.75 oz Tettnanger Hops $ 2.55 / oz
$ 1.91 		Pellet 2 Boil 60 min 10.79 42.9%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops $ 2.55 / oz
$ 1.28 		Pellet 2.3 Boil 45 min 7.59 28.6%
0.25 oz Hallertau Mittelfruh0.25 oz Hallertau Mittelfruh Hops $ 2.55 / oz
$ 0.64 		Pellet 2.3 Boil 10 min 1.5 14.3%
0.25 oz Hallertau Mittelfruh0.25 oz Hallertau Mittelfruh Hops $ 2.55 / oz
$ 0.64 		Pellet 2.3 Hop Stand at 175 °F 20 min 0.46 14.3%
1.75 oz / $ 4.46
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Baking Soda Water Agt Mash 1 hr.
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.50 each Campden Tablets Water Agt Mash 1 hr.
1.50 g Gypsum Water Agt Mash 1 hr.
0.50 each Whirlfloc Fining Boil 15 min.
0.50 tsp Yeast Nutrient Other Boil 15 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
$ 5.95 / each
$ 5.95
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
58 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 46 B cells required
$ 5.95 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 2.6 oz       Temp: 70 °F       CO2 Level: 2.44 Volumes
 
Target Water Profile
Munich (Dark Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
68.3 5 79.2 102.6 69.5 166.3
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.5 gal Infusion 150 °F 148 °F 90 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 2.02 8.1  
Mash volume with grains 2.45 9.8  
Grain absorption losses -0.67 -2.7  
Remaining sparge water volume (equipment estimates 3.47 g | 13.9 qt) 3.41 13.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.57 g | 18.3 qt) 4.5 18  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 3.01 12  
Hops absorption losses (whirlpool, hop stand) -0.01 -0  
Going into fermentor 3 12  
Total: 5.42 21.7
Equipment Profile Used: System Default
 
Notes

Cool to 50 F degrees. Pitch yeast. Slowly raise to 55 F over the first two days. After one week raise to 58 F and hold for 1-2 weeks.

If you would like to add a diacetyle rest, raise the temp to 65-68 F at the end of fermentation and let sit for 2-4 days.

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  • Last Updated: 2024-11-06 04:03 UTC