Schwarz - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Schwarz

164 calories 14 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: Schwarzbier
Boil Time: 90 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 26 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Fabrizio
Calories: 164 calories (Per 330ml)
Carbs: 14 g (Per 330ml)
Created: Friday November 4th 2016
1.054
1.009
5.9%
26.9
22.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2,400 g German - Pilsner2400 g Pilsner 38 1.6 51.6%
1,400 g German - Munich Dark1400 g Munich Dark 37 15.5 30.1%
400 g German - CaraMunich I400 g CaraMunich I 34 39 8.6%
250 g German - Carafa I250 g Carafa I 32 340 5.4%
200 g German - Wheat Malt200 g Wheat Malt 37 2 4.3%
4,650 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Hallertau Mittelfruh25 g Hallertau Mittelfruh Hops Pellet 4.5 Boil 90 min 16.5 55.6%
15 g Hallertau Mittelfruh15 g Hallertau Mittelfruh Hops Pellet 4.5 Boil 60 min 9.25 33.3%
5 g Hallertau Mittelfruh5 g Hallertau Mittelfruh Hops Pellet 4.5 Boil 10 min 1.12 11.1%
45 g / $ 0.00
 
Yeast
Fermentis - Saflager - German Lager Yeast S-23
Amount:
1 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
13 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 400 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: table sugar      
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
82 20 4 2 16 320
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L protein rest Infusion -- 52 °C 20 min
15 L Infusion -- 67 °C 60 min
15 L Infusion -- 78 °C 10 min
17 L Sparge -- 78 °C 30 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 14
Mash volume with grains 17
Grain absorption losses -4.7
Remaining sparge water volume (equipment estimates 20.4 L) 17.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.8 L) 26
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 20
Going into fermentor 20
Total: 31.6  
Equipment Profile Used: System Default
 
Notes

Fermentazione: 13° per 2 settimane. Raggiunta la gravità finale passare alla fermentazione secondaria e lagerizza. La lagerizzazione deve essere fatta a 3°, diminuendone 2° al giorno, e mantenuta per 4 settimane.

Last Updated and Sharing
 
816
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2016-11-21 15:31 UTC