Olinger Schwarzbier - Beer Recipe - Brewer's Friend

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Olinger Schwarzbier

150 calories 14.7 g 330 ml
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Beer Stats
Method: BIAB
Style: Schwarzbier
Boil Time: 30 min
Batch Size: 17 liters (fermentor volume)
Pre Boil Size: 20.66 liters
Post Boil Size: 18.94 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Maurits van der Boon
Calories: 150 calories (Per 330ml)
Carbs: 14.7 g (Per 330ml)
Created: Wednesday November 13th 2024
1.049
1.011
5.0%
28.0
79.8
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
3.26 kg The Swaen - Swaen Pilsner3.26 kg Swaen Pilsner 38 3.84 71.5%
340 g The Swaen - GoldSwaen Munich Light340 g GoldSwaen Munich Light 36.8 78.56 7.5%
480 g Bestmalz - BEST Chocolate480 g BEST Chocolate - (late boil kettle addition) 34.5 899.99 10.5%
480 g The Swaen - GoldSwaen Aroma480 g GoldSwaen Aroma 34 398.79 10.5%
4,560 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
48.73 g Hallertau Tradition (Germany)48.73 g Hallertau Tradition (Germany) Hops Pellet 4.2 Boil 30 min 24.63 70.5%
10.20 g Hallertau Tradition (Germany)10.2 g Hallertau Tradition (Germany) Hops Pellet 4.2 Boil 10 min 2.43 14.8%
10.20 g Hallertau Tradition (Germany)10.2 g Hallertau Tradition (Germany) Hops Pellet 4.2 Hop Stand at 95 °C 0 min 0.91 14.8%
69.13 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5.67 g Ascorbic Acid Water Agt Mash 1 hr.
1.70 g Baking Soda Water Agt Mash 1 hr.
3.40 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
6.80 g Citric acid Water Agt Mash 1 hr.
3.40 g Epsom Salt Water Agt Mash 1 hr.
2.83 g Gypsum Water Agt Mash 1 hr.
4.53 g Irish Moss Fining Mash 10 min.
 
Yeast
Wyeast - Bavarian Lager 2206
Amount:
1 Each
Cost:
Attenuation (custom):
77%
Flocculation:
Med-High
Optimum Temp:
8 - 14 °C
Starter:
No
Fermentation Temp:
10 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 155 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 15 16 70 125 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
24.91 L Strike 68 °C 67 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 25.7 L) 26.1
Mash volume with grains (equipment estimates 28.7 L) 29.1
Grain absorption losses -4.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 20.2 L) 20.7
Boil off losses -2.9
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 17.1 L) 18.9
Hops absorption losses (whirlpool, hop stand) -0.1
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 18.9 L) 17
Total: 26.1  
Equipment Profile Used: System Default
 
Notes

Mash steps: Temperature — 45 °C — 1 min 55 °C — 10 min
Temperature — 63 °C — 30 min 72 °C — 35 min
1.5x weight of Chocolate malt -> add last 10 minutes of the mash

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  • Last Updated: 2025-01-22 12:06 UTC