Jamil German Schwarzbier - Beer Recipe - Brewer's Friend

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Jamil German Schwarzbier

154 calories 14.7 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: 1.037 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Jamil - Brewing Classic Styles
Rating:
5.00 (1 Review)

Calories: 154 calories (Per 12oz)
Carbs: 14.7 g (Per 12oz)
Created: Wednesday January 30th 2019
1.047
1.010
4.9%
28.4
24.1
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb German - Pilsner9 lb Pilsner 38 1.6 84.2%
1 lb German - Dark Munich1 lb Dark Munich 36 10 9.4%
11 oz German - Carafa II11 oz Carafa II 32 425 6.4%
10.69 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.65 oz Hallertau Mittelfruh1.65 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 24 62.3%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 20 min 4.4 18.9%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 0 min 18.9%
2.65 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Whirlfloc Water Agt Boil 10 min.
 
Yeast
White Labs - German Lager Yeast WLP830
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 365 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 qt Infusion -- 151 °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 4.01 16  
Mash volume with grains 4.86 19.5  
Grain absorption losses -1.34 -5.3  
Remaining sparge water volume (equipment estimates 5.43 g | 21.7 qt) 4.58 18.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.85 g | 31.4 qt) 7 28  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.59 34.3
Equipment Profile Used: System Default
 
Notes

Chill to 44 degrees, pitch yeast
Set chamber temp to 50 degrees
Ferment for 7 days
Raise temp to 60 degrees for diacetyl rest for 3 days
Bottle and condition for 14 days
Lager for 4 weeks

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  • Last Updated: 2019-05-21 02:23 UTC