Schwartzbier - Beer Recipe - Brewer's Friend

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Schwartzbier

303 calories 30.1 g 660 ml
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Beer Stats
Method: All Grain
Style: Schwarzbier
Boil Time: 90 min
Batch Size: 40 liters (fermentor volume)
Pre Boil Size: 50 liters
Post Boil Size: 45 liters
Pre Boil Gravity: 11.1 °P (recipe based estimate)
Post Boil Gravity: 12.3 °P (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 303 calories (Per 660ml)
Carbs: 30.1 g (Per 660ml)
Created: Friday December 13th 2019
12.3 °P
2.9 °P
5.0%
26.9
24.8
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 kg American - Pilsner6 kg Pilsner 37 1.8 62.4%
3 kg American - Munich - Light 10L3 kg Munich - Light 10L 33 10 31.2%
0.25 kg American - Chocolate0.25 kg Chocolate 29 350 2.6%
0.25 kg American - Black Malt0.25 kg Black Malt 28 500 2.6%
0.12 kg American - Roasted Barley0.12 kg Roasted Barley 33 300 1.2%
9.62 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
60 g Mount Hood60 g Mount Hood Hops Pellet 4.8 Boil 60 min 19.18 50%
30 g Hallertau Hersbrucker30 g Hallertau Hersbrucker Hops Pellet 4 Boil 30 min 6.14 25%
30 g Hallertau Hersbrucker30 g Hallertau Hersbrucker Hops Pellet 4 Boil 5 min 1.59 25%
120 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
 
Yeast
Wyeast - Bavarian Lager 2206
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
8 - 14 °C
Starter:
Yes
Fermentation Temp:
12 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 737 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.04 bar       Temp: 2 °C       CO2 Level: 3 Volumes
 
Target Water Profile
Calgary
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
60 L Infusion 63 °C 66 °C 60 min
Starting Mash Thickness: 6 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 49.15 L. Suggest reducing initial water volume to 45.4 L and adding 3.75 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 64.07 L. Suggest reducing strike water volume to 39.05 L and adding 18.67 L sparge/top-off. 57.7
Strike water volume at mash thickness of 6 L/kg 57.7
Mash volume with grains 64.1
Grain absorption losses -9.6
Remaining sparge water volume (equipment estimates 2 L) 2.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 49.2 L) 50
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume (equipment estimates 40 L) 45
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 45 L) 40
Total: 60.5  
Equipment Profile Used: System Default
 
Notes

Changes for this batch.

Increased munich portion to 1/3

Step mash:
60 min @ 63 degrees C
15 min @ 70
Mash out at 76

Lactic acid to achieve 5.45- 5.5 in mash

90 minute boil

starter at 10 plato with two packages of Bavarian 2206
(May 21, 2020 mfr date)


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  • Last Updated: 2020-06-25 19:55 UTC