Crystal Rye Schwarz - Beer Recipe - Brewer's Friend

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Crystal Rye Schwarz

160 calories 13.5 g 12 oz
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Beer Stats
Method: BIAB
Style: Schwarzbier
Boil Time: 60 min
Batch Size: 3.25 gallons (ending kettle volume)
Pre Boil Size: 3.9 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Tyson Schindler
Calories: 160 calories (Per 12oz)
Carbs: 13.5 g (Per 12oz)
Created: Wednesday October 16th 2024
1.049
1.008
5.4%
29.6
25.4
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Weyermann - Floor-Malted Bohemian Pilsner3 lb Floor-Malted Bohemian Pilsner 36.3 1.9 52.2%
1 lb Weyermann - Munich Type I1 lb Munich Type I 38 6 17.4%
1 lb German - Rye1 lb Rye 38 3.5 17.4%
4 oz German - Chocolate Rye4 oz German - Chocolate Rye 31 240 4.3%
4 oz Weyermann - Caramunich III4 oz Caramunich III 34 57 4.3%
3 oz Weyermann - Carafa Special Type II3 oz Carafa Special Type II 29.9 425 3.3%
1 oz Weyermann - Carafa Special Type III1 oz Carafa Special Type III 29.9 525 1.1%
92 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.20 oz Yakima Chief Hops - German Magnum0.2 oz German Magnum Hops Pellet 16.2 Boil 60 min 20.6 28.6%
0.25 oz Crystal0.25 oz Crystal Hops Pellet 5 Boil 30 min 6.11 35.7%
0.25 oz Crystal0.25 oz Crystal Hops Pellet 5 Boil 10 min 2.88 35.7%
0.70 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Fining Boil 5 min.
1.20 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.40 g Epsom Salt Water Agt Mash 1 hr.
0.50 g Gypsum Water Agt Mash 1 hr.
0.40 g Salt Water Agt Mash 1 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
2 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
52 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 224 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.74 psi       Temp: 37 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
RO water
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
3 gal BIAB Strike -- 152 °F 60 min
1.3 gal Dunk sparge in new pot Sparge -- 168 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 4.82 19.3  
Mash volume with grains 5.26 21  
Grain absorption losses -0.69 -2.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.02 0.1  
Pre boil volume (equipment estimates 4.78 g | 19.1 qt) 3.9 15.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil volume (equipment estimates 2.37 g | 9.5 qt) 3.25 13  
Estimated amount in fermentor 3.25 13  
Total: 4.82 19.3
Equipment Profile Used: System Default
 
Notes

Schwarzbier with rye and crystal hops.

Start with 4.3 gal total. Lose about 0.4 gal to grain absorption (BIAB), so about 3.9 preboil. Lose about 0.6 gal/hr, so 3.3 after 1 hr boil. Lose about 0.05 gal to hops absorption, so 3.25 gal into fermentor. Lose about 0.25 gal to trub, so about 3.0 gal into keg.

I had an ounce of Carafa Special III to use up, which is why I used both II and III; just pick one or the other, otherwise.

Pick your favorative lager yeast (I like the simplicity of dry yeast). Do diacetyl rest after a week or so of primary fermentation, then keg and lager in keg for 4 weeks or so.

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  • Last Updated: 2024-10-16 21:22 UTC