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Split Batch -Scwarz and Brown ale

Method: All Grain
Style: Schwarzbier
Boil Time: 60 min
Batch Size: 12 gallons (ending kettle volume)
Pre Boil Size: 13.5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 80% (ending kettle)
Source: Pete Brothers Brewing
No Chill: 30 minute extended hop boil time
Calories: 159 calories (Per 12oz)
Carbs: 17.9 g (Per 12oz)

Created: Monday April 26th 2021

Original Gravity:

1.048

Final Gravity:

1.014

ABV (standard):

4.5%

IBU (tinseth):

26.1

SRM (morey):

20.5

Mash pH

5.4

Cost $

n/a

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Brew Log History

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Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
9 lb	United Kingdom - Maris Otter Pale9 lb Maris Otter Pale	38	3.75	46.2%
8 lb	Bestmalz - BEST Munich8 lb BEST Munich	37	6.3	41%
1 lb	United Kingdom - Crystal 45L1 lb Crystal 45L	34	45	5.1%
1 lb	United Kingdom - Pale Chocolate1 lb Pale Chocolate	33	207	5.1%
0.50 lb	German - Carafa II0.5 lb Carafa II	32	425	2.6%
19.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1.75 oz	Hallertau Blanc1.75 oz Hallertau Blanc Hops	Pellet	7.5	Boil	60 min	23.74	63.6%
1 oz	Hallertau Blanc1 oz Hallertau Blanc Hops	Pellet	7.5	Hop Stand at 180 °F	15 min	2.34	36.4%
2.75 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
2.75 oz	Hallertau Blanc (Pellet)		26.08	100%
2.75 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
6.09 gal	Strike	166 °F	152 °F	60 min
12 gal	Sparge	180 °F	--	--
Starting Mash Thickness: 1.25 qt/lb Starting Grain Temp: 65 °F

Other Ingredients

Amount	Name	Cost	Type	Use	Time
10 g	Gypsum		Water Agt	Mash	0 min.
10 g	Calcium Chloride (dihydrate)		Water Agt	Mash	0 min.

Yeast

Imperial Yeast - L17 Harvest

Amount:	1 Each	Cost:
Attenuation (avg):	70%	Flocculation:	Medium
Optimum Temp:	50 - 60 °F	Starter:	Yes
Fermentation Temp:	-	Pitch Rate:	1.5 (M cells / ml / ° P) 812 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 2.44 Volumes

Target Water Profile

Beaverton, Oregon, 97229

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

Brown Ale:
Make hop tea with 180 degree work with fuggle hops. Cool wort and add half to this fermentor. Pitch Imperial Pub Yeast at 68 degrees and hold it there for 14 days.

Schwarbier:
Make hop tea with 180 degree work with Hallertau Blanc hops. Cool wort and add half of it to that fermentor
Ferment at 50 degrees for 1 week. Slowly raise that up to 60 during the second week and then punch it to 64 for 4 days for the diacetyl rest. On day 16 crash for a month.

Last Updated and Sharing

505

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Brews

Public: Yup, Shared
Last Updated: 2021-05-17 21:31 UTC

System Default

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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Split Batch -Scwarz and Brown ale

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