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Back in Black Lager

178 calories 18.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Schwarzbier
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 79% (brew house)
Calories: 178 calories (Per 12oz)
Carbs: 18.1 g (Per 12oz)
Created: Thursday August 24th 2017
1.054
1.013
5.4%
26.9
25.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb German - Pilsner7 lb Pilsner 38 1.6 69.1%
2 lb German - Munich Light2 lb Munich Light 37 6 19.8%
8 oz German - De-Husked Caraf II8 oz De-Husked Caraf II 32 418 4.9%
6 oz American - Caramel / Crystal 60L6 oz Caramel / Crystal 60L 34 60 3.7%
4 oz American - Chocolate4 oz Chocolate 29 350 2.5%
162 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
9.50 g Warrior9.5 g Warrior Hops Pellet 16.7 Boil 60 min 20.7 25.1%
1 oz Saaz1 oz Saaz Hops Pellet 3.4 Boil 15 min 6.24 74.9%
37.85 g / $ 0.00
 
Yeast
White Labs - German Ale/ Kölsch Yeast WLP029
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
65 - 69 °F
Starter:
Yes
Fermentation Temp:
58 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- -- 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.8 15.2  
Mash volume with grains 4.61 18.4  
Grain absorption losses -1.27 -5.1  
Remaining sparge water volume (equipment estimates 5.52 g | 22.1 qt) 4.72 18.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.8 g | 31.2 qt) 7 28  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.52 34.1
Equipment Profile Used: System Default
 
Notes

Basically this is Brulospohy's Schwartzbier scaled to my system. Ferment at 58 degrees then ramp up to 65 over the next few days. FG should be stable at 10-14 days.

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  • Last Updated: 2018-07-21 19:57 UTC