schwindtzbier - Beer Recipe - Brewer's Friend

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schwindtzbier

188 calories 19.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Schwarzbier
Boil Time: 60 min
Batch Size: 7 gallons (fermentor volume)
Pre Boil Size: 8.5 gallons
Post Boil Size: 7 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 188 calories (Per 12oz)
Carbs: 19.3 g (Per 12oz)
Created: Thursday October 24th 2024
1.057
1.014
5.6%
22.3
31.3
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb German - Bohemian Pilsner7 lb Bohemian Pilsner 38 1.9 45.2%
7 lb Weyermann - Munich Type II (Dark)7 lb Munich Type II (Dark) 37 10 45.2%
0.60 lb United Kingdom - Pale Chocolate0.6 lb Pale Chocolate 33 207 3.9%
0.50 lb German - Carafa II0.5 lb Carafa II 32 425 3.2%
0.40 lb Weyermann - Roasted Barley0.4 lb Roasted Barley 29.9 432 2.6%
15.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Hallertau Mittelfruh2 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 90 min 22.34 100%
2 oz / $ 0.00
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
* Distilled Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 4.84 19.4  
Mash volume with grains 6.08 24.3  
Grain absorption losses -1.94 -7.8  
Remaining sparge water volume (equipment estimates 5.92 g | 23.7 qt) 5.84 23.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.58 g | 34.3 qt) 8.5 34  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 7 28  
Going into fermentor 7 28  
Total: 10.69 42.8
Equipment Profile Used: System Default
"schwindtzbier" Schwarzbier beer recipe by FrederickJohn. All Grain, ABV 5.64%, IBU 22.34, SRM 31.34, Fermentables: (Bohemian Pilsner, Munich Type II (Dark), Pale Chocolate, Carafa II, Roasted Barley) Hops: (Hallertau Mittelfruh)
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  • Last Updated: 2024-10-24 23:02 UTC