Schwarzbier V1 - Beer Recipe - Brewer's Friend

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Schwarzbier V1

188 calories 19.3 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: 6.8 gallons
Post Boil Size: 5.3 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Jordan Marchese
Calories: 188 calories (Per 12oz)
Carbs: 19.3 g (Per 12oz)
Created: Sunday February 16th 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb German - Dark Munich6 lb Dark Munich 36 10 53%
4 lb German - Pilsner4 lb Pilsner 38 1.6 35.4%
6 oz United Kingdom - Pale Chocolate6 oz Pale Chocolate 33 207 3.3%
6 oz American - Caramel / Crystal 60L6 oz Caramel / Crystal 60L 34 60 3.3%
3.50 oz American - Roasted Barley3.5 oz Roasted Barley 33 300 1.9%
3.50 oz Weyermann - Carafa Special Type II (415 L)3.5 oz Carafa Special Type II (415 L) 70 415 1.9%
2 oz German - Acidulated Malt2 oz Acidulated Malt 27 3.4 1.1%
181 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.40 oz Hallertau Mittelfruh1.4 oz Hallertau Mittelfruh Hops Pellet 4 Boil 60 min 20.02 58.3%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 4 Boil 20 min 4.33 20.8%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 4 Whirlpool at 170 °F 10 min 0.76 20.8%
2.40 oz / $ 0.00
 
Yeast
Wyeast - Bavarian Lager 2206
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
46 - 58 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.5 (M cells / ml / ° P) 438 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 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
17 qt Strike 154 °F 154 °F 60 min
10 qt Sparge 170 °F 170 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.24 17  
Mash volume with grains (equipment estimates 4.93 g | 19.7 qt) 5.15 20.6  
Grain absorption losses -1.41 -5.7  
Remaining sparge water volume (equipment estimates 5.04 g | 20.2 qt) 4.22 16.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.62 g | 30.5 qt) 6.8 27.2  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 5.3 21.2  
Hops absorption losses (whirlpool, hop stand) -0.02 -0.1  
Top off amount 0.22 0.9  
Going into fermentor 5.5 22  
Total: 8.46 33.9
Equipment Profile Used: System Default
 
Notes

Mash PH 5.3
Chill to 170 for Whirlpool
Ferment at 50 for 6 days, then raise to 65 over 2 days, Keep at 65 for 2 days, then to 50 for 2 days to crash

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  • Last Updated: 2020-02-16 22:39 UTC