Dan and Derick's Schwartzbier - Beer Recipe - Brewer's Friend

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Dan and Derick's Schwartzbier

202 calories 26.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Schwarzbier
Boil Time: 90 min
Batch Size: 8 gallons (fermentor volume)
Pre Boil Size: 10 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 202 calories (Per 12oz)
Carbs: 26.7 g (Per 12oz)
Created: Friday August 17th 2018
1.060
1.023
4.8%
27.8
27.8
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.30 lb German - Pilsner7.3 lb Pilsner 38 1.6 39.7%
9.59 lb German - Munich Light9.59 lb Munich Light 37 6 52.1%
8 oz German - CaraMunich I8 oz CaraMunich I 34 39 2.7%
8 oz United Kingdom - Chocolate8 oz Chocolate 34 425 2.7%
8 oz German - Carafa III8 oz Carafa III 32 535 2.7%
294.24 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Perle1 oz Perle Hops Pellet 8.2 First Wort 0 min 23.39 50%
1 oz Tettnanger1 oz Tettnanger Hops Pellet 3.7 Boil 15 min 4.45 50%
2 oz / $ 0.00
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
3 Each
Cost:
Attenuation (custom):
60%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
$ 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
23 qt 155°. 2.3gal absorbed Infusion -- 145 °F 40 min
8 qt 210° Infusion -- 158 °F 40 min
10.8 qt 210°. 8.15gal liquid. Sparge -- 168 °F 15 min
2 gal Bring kettle to 10gal. Temperature -- 210 °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 5.75 23  
Mash volume with grains 7.22 28.9  
Grain absorption losses -2.3 -9.2  
Remaining sparge water volume (equipment estimates 7.13 g | 28.5 qt) 6.8 27.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 10.33 g | 41.3 qt) 10 40  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 8 32  
Going into fermentor 8 32  
Total: 12.55 50.2
Equipment Profile Used: System Default
 
Notes

Dough in at 4:30. 2nd step at 5:15. Mashout at 5:55.

6:37 boil
7:52 tettnang
7:57 whirlfloc & yeast nutrient. Sanitize chiller.
8:07 flameout

OG: 1.073. Actual final vol around 8.75

Pitch at 53°
14 days at 54°
14 days at 50°

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  • Last Updated: 2018-10-05 21:05 UTC