Incendiary Schwarzbier Beer Recipe | All Grain Schwarzbier by Wolf Pack Brewing | Brewer's Friend
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Incendiary Schwarzbier

1 calories 0.1 g 1.25 ml
Beer Stats
Method: All Grain
Style: Schwarzbier
Boil Time: 90 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 35.55 liters
Post Boil Size: 29.25 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Wolf Pack Brewing
Hop Utilization: 99%
Calories: 1 calories (Per 1.25ml)
Carbs: 0.1 g (Per 1.25ml)
Created: Tuesday October 24th 2023
1.050
1.014
4.8%
24.3
24.7
5.4
11.07
 
Brew Log History
0Temp
Target 12°C
1.014Gravity
OG: 1.050
Attenuation: 0.00%
0ABV
Calories: 0.0 / 1.25ml
Carbs: 0.0 g / 1.25ml
1Days
Readings: 0

Dec 27, 2023 to Dec 27, 2023

Last Updated: a year ago from Brewlog
Week 1
Packaged

Transferred to keg

 
n/a °C   
 
0.000   
 
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Gladfield - Pilsner Malt4 kg Pilsner Malt 2.60 / kg
10.40
37.7 1.93 70.2%
800 g Gladfield - Munich Malt800 g Munich Malt 36.8 7.87 14%
500 g Gladfield - Medium Crystal Malt500 g Medium Crystal Malt 35.4 56.35 8.8%
100 g Gladfield - Light Chocolate Malt100 g Light Chocolate Malt 32.7 355 1.8%
100 g Gladfield - Dark Chocolate Malt100 g Dark Chocolate Malt 32.7 488 1.8%
100 g Gladfield - Eclipse Roasted Wheat100 g Eclipse Roasted Wheat 34 525.6 1.8%
100 g Gladfield - Sour Grapes Acid Malt100 g Sour Grapes Acid Malt 3.40 / kg
0.34
12.4 2.03 1.8%
5,700 g / 10.74
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Tettnang (Tettnang Tettnager)30 g Tettnang (Tettnang Tettnager) Hops Pellet 4 First Wort 90 min 15.34 27.3%
30 g Tettnang (Tettnang Tettnager)30 g Tettnang (Tettnang Tettnager) Hops Pellet 4 Boil 15 min 6.47 27.3%
50 g Hallertau Mittelfruh50 g Hallertau Mittelfruh Hops Pellet 3.75 Whirlpool at 80 °C 30 min 2.48 45.5%
110 g / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 L Strike 57 °C 55 °C 15 min
Infusion 55 °C 66 °C 60 min
25 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 18 °C
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Yeast Nutrient Other Boil 15 min.
3 g Whirlfloc Water Agt Boil 15 min.
4 g Calcium Chloride (dihydrate) 0.04 / g
0.16
Water Agt Mash 0 min.
2.50 g Gypsum 0.07 / g
0.17
Water Agt Mash 0 min.
1 g Epsom Salt Water Agt Mash 0 min.
1 g Table Salt Water Agt Mash 0 min.
3 g Chalk Water Agt Mash 0 min.
0.33
 
Yeast
White Labs - Munich Helles Yeast WLP860
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Medium
Optimum Temp:
9 - 11 °C
Starter:
No
Fermentation Temp:
12 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 465 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.76 bar       Temp: 2 °C       CO2 Level: 2.6 Volumes
 
Target Water Profile
Munich (Dark Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
52 1.5 11 56 46 58
We adjusted our local water with gypsum and chalk in the mash and calcium chloride in the mash and boil. Our target water profile: calcium 52.3 ppm, magnesium 1.5 ppm, sodium 10.9 ppm, sulfate 45.6 ppm, chloride 56.3 ppm, bicarbonate 57.8 ppm.
Mash Chemistry and Brewing Water Calculator
 
Notes

https://beerandbrewing.com/recipe-incendiary-schwarzbier/

YEAST
BSI Augustiner, White Labs WLP860 Munich Helles Lager, Wyeast 2352 Munich Lager II, Imperial L17 Harvest, or Omega OYL-114 Bayern Lager

DIRECTIONS
Mill the grains and mash at 150°F (66°C) for 60 minutes. Recirculate until the runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 6 gallons (23 liters) of wort, depending on your evaporation rate. Boil for 90 minutes, adding hops according to the schedule. After the boil, do a whirlpool step: Stir or recirculate to create a vortex, add the whirlpool hops, and allow 30 minutes to steep. Chill to about 48°F (9°C), aerate the wort, and pitch the yeast. Ferment at 54°F (12°C) until your gravity has dropped to about 1.020, then raise to 59°F (15°C) for a diacetyl rest. When fermentation is complete and the gravity has stabilized, crash to 32°F (0°C) and lager 3–4 weeks. Package and carbonate to about 2.6 volumes of CO2.

BREWER’S NOTES
Water: We adjusted our local water with gypsum and chalk in the mash and calcium chloride in the mash and boil. Our target water profile: calcium 52.3 ppm, magnesium 1.5 ppm, sodium 10.9 ppm, sulfate 45.6 ppm, chloride 56.3 ppm, bicarbonate 57.8 ppm.

Mash: On our 15-barrel system, mash-in takes 10–15 minutes, and we rest for 10 minutes before we begin recirculation (vorlauf) for 30 minutes.

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  • Last Updated: 2023-11-10 16:30 UTC
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