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Son of Schwart

Method: All Grain
Style: Schwarzbier
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.14 gallons
Post Boil Size: 6.04 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 76% (brew house)
Calories: 159 calories (Per 16oz)
Carbs: 17.2 g (Per 16oz)

Created: Saturday June 15th 2024

Schwarzbier (Black Beer)

by Maltose Falcons

OG: 1.049 FG: 1.014 ABV: 4.6% IBU: 23

Original Gravity:

1.048

Final Gravity:

1.013

ABV (standard):

4.7%

IBU (tinseth):

22.5

SRM (morey):

29.4

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
6.50 lb	Weyermann - Floor malted Bohemian Dark6.5 lb Floor malted Bohemian Dark	37	7	68%
1.50 lb	Weyermann - Munich Type I1.5 lb Munich Type I	38	6	15.7%
14 oz	Weyermann - Caramunich Type 214 oz Caramunich Type 2	34	45	9.2%
5 oz	Weyermann - Carafa Special Type II5 oz Carafa Special Type II	29.9	425	3.3%
5 oz	Weyermann - Carafa Special Type III5 oz Carafa Special Type III	29.9	525	3.3%
1 oz	United Kingdom - Roasted Barley1 oz Roasted Barley	29	550	0.7%
153 oz / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.90 oz	Tettnanger0.9 oz Tettnanger Hops	Pellet	4.3	First Wort	0 min	17.11	39.1%
0.40 oz	Tettnanger0.4 oz Tettnanger Hops	Pellet	4.3	Boil	15 min	3.21	17.4%
1 oz	Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops	Pellet	2.9	Whirlpool at 212 °F	30 min	2.21	43.5%
2.30 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1.30 oz	Tettnanger (Pellet)	20.32	56.5%
1 oz	Hallertau Mittelfruh (Pellet)	2.21	43.5%
2.30 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
4.34 gal		Strike	152 °F	144 °F	55 min
	Step	Temperature	--	154 °F	35 min
	Step	Temperature	--	162 °F	25 min
	Mash out	Temperature	--	170 °F	5 min
3.81 gal		Sparge	--	170 °F	--
Starting Mash Thickness: 1.5 qt/lb Starting Grain Temp: 72 °F

Other Ingredients

Amount	Name	Type	Use	Time
1.50 g	Chalk	Water Agt	Mash	1 hr.
2.20 g	Calcium Chloride (anhydrous)	Water Agt	Mash	1 hr.
0.45 g	Epsom Salt	Water Agt	Mash	1 hr.
2 g	Gypsum	Water Agt	Mash	1 hr.
0.40 g	Salt	Water Agt	Mash	1 hr.

Yeast

Imperial Yeast - L17 Harvest

Amount:	2 Each	Cost:
Attenuation (custom):	74%	Flocculation:	Medium
Optimum Temp:	50 - 60 °F	Starter:	No
Fermentation Temp:	54 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 87 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 0 Volumes

Target Water Profile

Eugene, Oregon, USA

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
52.3	1.5	11	56.3	45.6	57.8
Mash Chemistry and Brewing Water Calculator

Notes

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.

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2024-06-20 00:34 UTC

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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