#63 Jamil German Schwarzbier Adjusted Volume - Beer Recipe - Brewer's Friend

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#63 Jamil German Schwarzbier Adjusted Volume

154 calories 14.7 g 12 oz
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Beer Stats
Method: BIAB
Style: Schwarzbier
Boil Time: 60 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Pre Boil Gravity: 1.033 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Jamil - Brewing Classic Styles
Calories: 154 calories (Per 12oz)
Carbs: 14.7 g (Per 12oz)
Created: Tuesday May 21st 2019
1.047
1.010
4.8%
29.8
24.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb German - Pilsner4 lb Pilsner 38 1.6 83.1%
0.50 lb German - Dark Munich0.5 lb Dark Munich 36 10 10.4%
5 oz German - Carafa II5 oz Carafa II 32 425 6.5%
4.81 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Hallertau Mittelfruh0.75 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 24.81 60%
0.25 oz Hallertau Mittelfruh0.25 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 20 min 5.01 20%
0.25 oz Hallertau Mittelfruh0.25 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 0 min 20%
1.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.45 oz Whirlfloc Water Agt Boil 10 min.
3 g Gypsum Water Agt Mash 1 hr.
 
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) 166 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.4 Volumes
 
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
10 qt Infusion -- 151 °F 60 min
6 qt Sparge -- 165 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 4.9 g | 19.6 qt) 4.35 17.4  
Mash volume with grains (equipment estimates 5.28 g | 21.1 qt) 4.74 18.9  
Grain absorption losses -0.6 -2.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.05 g | 16.2 qt) 3.5 14  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 2.5 10  
Volume into fermentor 2.5 10  
Total: 4.35 17.4
Equipment Profile Used: System Default
 
Notes

Chill to 44 degrees, pitch over #62 Pilsener yeast cake
Set chamber temp to 50 degrees
Ferment for 7-14 days
Raise temp to 60 degrees for diacetyl rest for 1-3 days
Bottle and condition for 14 days
Lager for 4 weeks

Forecast
lose 1/2 gallon in mash
lose 1 gallon in boil

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  • Last Updated: 2019-07-13 17:33 UTC