Schwarz Cars, Slow Guitars78 - Beer Recipe - Brewer's Friend

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Schwarz Cars, Slow Guitars78

139 calories 12.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Schwarzbier
Boil Time: 90 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 29 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 139 calories (Per 330ml)
Carbs: 12.1 g (Per 330ml)
Created: Friday April 3rd 2020
1.046
1.008
5.0%
27.8
27.8
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.30 kg Munich Malt2.3 kg Munich Malt 36.8 7.87 44.2%
2.30 kg Weyermann - Floor-Malted Bohemian Pilsner2.3 kg Floor-Malted Bohemian Pilsner 36.3 1.9 44.2%
0.25 kg German - CaraMunich I0.25 kg CaraMunich I 34 39 4.8%
0.10 kg Gladfield - Chocolate Malt0.1 kg Chocolate Malt 24 488 1.9%
0.25 kg German - Carafa II0.25 kg Carafa II 32 425 4.8%
5.20 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
24 g Perle24 g Perle Hops Pellet 8.2 Boil 60 min 25.61 50%
24 g Saaz24 g Saaz Hops Pellet 3.5 Boil 5 min 2.18 50%
48 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Epsom Salt Water Agt Mash 1 hr.
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.50 tbsp Phosphoric acid Water Agt Mash 0 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
2 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 88 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 150.7 g       Temp: 21 °C       CO2 Level: 2.47 Volumes
 
Target Water Profile
Munich (Dark Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
34.9 11.8 1 52.9 48.8 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 19
Mash volume with grains 22.4
Grain absorption losses -5.2
Remaining sparge water volume (equipment estimates 17.9 L) 16.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.8 L) 29
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 22 L) 23
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 23 L) 22
Total: 35.1  
Equipment Profile Used: System Default
 
Notes

Mash at 67F for 60 minutes.

After lautering and sparging, Proceed with a 90 minute boil, accounting for addition losses for the 90 minute boil.

FERMENTATION
Chill and pitch yeast, fermenting for two weeks @ 10 degrees
Diacetyl rest @ 16 degrees for 3 days, then drop to 2 degrees for 4-6 weeks before serving.

Keg

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  • Last Updated: 2021-07-08 07:15 UTC