Long Black Veil Schwarzbier - Beer Recipe - Brewer's Friend

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Long Black Veil Schwarzbier

203 calories 23 g 12 oz
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Beer Stats
Method: All Grain
Style: Schwarzbier
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 70% (brew house)
Source: BYO
Calories: 203 calories (Per 12oz)
Carbs: 23 g (Per 12oz)
Created: Sunday December 18th 2016
1.061
1.018
5.7%
28.2
24.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Briess - Bonlander Munich6 lb Bonlander Munich 36 10 50%
5 lb American - Pilsner5 lb Pilsner 37 1.8 41.7%
0.50 lb American - Vienna0.5 lb Vienna 35 4 4.2%
0.25 lb American - Chocolate0.25 lb Chocolate 29 350 2.1%
0.25 lb American - Midnight Wheat Malt0.25 lb Midnight Wheat Malt 33 550 2.1%
12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 15.12 50%
1 oz Spalt1 oz Spalt Hops Pellet 4.5 Boil 30 min 13.07 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Yeast Nutrient Other Boil 10 min.
 
Yeast
White Labs - Old Bavarian Lager Yeast WLP920
Amount:
1 Each
Cost:
Attenuation (avg):
69.5%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
Yes
Fermentation Temp:
54 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 425 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Water to 165 Infusion -- 152 °F 60 min
4.2 gal Water to 180 Sparge -- 180 °F --
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.75 15  
Mash volume with grains 4.71 18.8  
Grain absorption losses -1.5 -6  
Remaining sparge water volume (equipment estimates 4.58 g | 18.3 qt) 4 16  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 7.75 31
Equipment Profile Used: System Default
 
Notes

Cool wort to 55 before pitching yeast.

Primary ferment at 53-55 for 1 week, re-rack and ferment 2 more weeks at 50-53. Bottle condition 3-4 weeks.

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  • Last Updated: 2016-12-18 21:30 UTC