Schwarzbier - V3 - Beer Recipe - Brewer's Friend

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Schwarzbier - V3

178 calories 19.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Schwarzbier
Boil Time: 75 min
Batch Size: 80 gallons (fermentor volume)
Pre Boil Size: 84 gallons
Post Boil Size: 80 gallons
Pre Boil Gravity: 12.7 °P (recipe based estimate)
Post Boil Gravity: 13.3 °P (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 97%
Calories: 178 calories (Per 12oz)
Carbs: 19.6 g (Per 12oz)
Created: Thursday March 20th 2025
13.3 °P
3.8 °P
5.1%
23.1
29.7
5.5
3.92
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
35 lb Bestmalz - BEST Munich35 lb BEST Munich 37 6.3 22.3%
110 lb Bestmalz - BEST Pilsen110 lb BEST Pilsen 37 1.9 70.2%
4 lb Briess - Caramel Malt - 40L4 lb Caramel Malt - 40L $ 0.98 / lb
$ 3.92 		35.4 40 2.6%
3 lb Briess - Midnight Wheat Malt3 lb Midnight Wheat Malt 25 550 1.9%
4 lb Weyermann - Carafa Special Type II4 lb Carafa Special Type II 29.9 425 2.6%
12 oz Weyermann - Sinamar12 oz Sinamar 24.4 3110.82 0.5%
156.75 lbs / $ 3.92
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 oz Hallertau Mittelfruh14 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 14.37 50%
10 oz Hallertau Mittelfruh10 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 30 min 6.57 35.7%
4 oz Hallertau Mittelfruh4 oz Hallertau Mittelfruh Hops Pellet 3.75 Whirlpool 0 min 2.11 14.3%
28 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
15 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
60 ml Phosphoric acid Water Agt Sparge 1 hr.
85 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - Munich Lager 2308
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
48 - 56 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 1405 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 82.78 gal (331.1 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 70.78 gal (283.1 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 70.98 gal (283.92 qt) 58.5 234  
Strike water volume at mash thickness of 1.5 qt/lb 58.5 234  
Mash volume with grains (equipment estimates 70.83 g | 283.3 qt) 70.98 283.9  
Grain absorption losses -19.5 -78  
Remaining sparge water volume (equipment estimates 43.95 g | 175.8 qt) 45.18 180.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.07 0.3  
Pre boil volume (equipment estimates 82.78 g | 331.1 qt) 84 336  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.9 -3.6  
Post boil Volume 80 320  
Hops absorption losses (whirlpool, hop stand) -0.15 -0.6  
Top off amount 0.15 0.6  
Going into fermentor 80 320  
Total: 103.68 414.7
Equipment Profile Used: System Default
 
Notes

Mill base malts on 5bbl mill, rest on the small mill.

Target Strike Temp - 166F
Mash Volume: 63 Gallons
Mash Time: 60 Minutes
Minimal Vorlauf
Kettle volume pre-boil = 86 gallons
75 Minute Boil
13 Tabs Whirlfloc
Stir and check gravity at 30 minutes left, adjust gravity to hit target as need.
Add whirlpool hops, 5 minute whirlpool, 20 minute rest
58F Knockout temp, 56F Fermenter set temp
3g servo
12ml ALDC
1TBSP Yeast Nutrient
10 minutes at 0.5 Liters per minute O2

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  • Last Updated: 2025-03-20 22:11 UTC