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1 Gallon Briess Schwarzbier

Method: All Grain
Style: Schwarzbier
Boil Time: 90 min
Batch Size: 1.25 gallons (fermentor volume)
Pre Boil Size: 2.03 gallons
Post Boil Size: 1.41 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Stephen Stanley
Hop Utilization: 82%
Calories: 171 calories (Per 12oz)
Carbs: 17 g (Per 12oz)

Created: Monday October 28th 2024

Original Gravity:

1.052

Final Gravity:

1.012

ABV (alternate):

5.4%

IBU (tinseth):

29.8

SRM (morey):

25.0

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2 lb	German - Pilsner2 lb Pilsner	38	1.6	80%
4 oz	Weyermann - Munich Type I4 oz Munich Type I	38	6	10%
2 oz	American - Caramel / Crystal 90L2 oz Caramel / Crystal 90L	33	90	5%
1 oz	German - Carafa II1 oz Carafa II	32	425	2.5%
1 oz	German - Carafa III1 oz Carafa III	32	535	2.5%
40 oz / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
8.50 g	Hallertau Hersbrucker8.5 g Hallertau Hersbrucker Hops	Pellet	6	Boil	60 min	25.34	37.4%
7.10 g	Hallertau Hersbrucker7.1 g Hallertau Hersbrucker Hops	Pellet	6	Boil	0 min		31.3%
7.10 g	Hallertau Hersbrucker7.1 g Hallertau Hersbrucker Hops	Pellet	6	Whirlpool	0 min	4.5	31.3%
22.70 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
22.70 g	Hallertau Hersbrucker (Pellet)		29.84	100%
22.70 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
1 gal		Strike	--	122 °F	20 min
		Temperature	122 °F	144 °F	45 min
		Temperature	144 °F	158 °F	30 min
	Mash-out	Temperature	158 °F	170 °F	2 min
1.325 gal		Fly Sparge	170 °F	170 °F	--
Starting Mash Thickness: 1.5 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
0.25 each	Whirlfloc tablet	Fining	Boil	10 min.
0.50 g	Yeast Nutrient	Other	Boil	10 min.
2 g	Chalk	Water Agt	Mash	1 hr.
0.50 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
1.50 g	Epsom Salt	Water Agt	Mash	1 hr.
0.10 g	Salt	Water Agt	Mash	1 hr.
1.01 ml	Lactic acid	Water Agt	Mash	1 hr.

Yeast

Fermentis - Saflager - German Lager Yeast W-34/70

Amount:	4 Grams	Cost:
Attenuation (avg):	83%	Flocculation:	High
Optimum Temp:	48 - 72 °F	Starter:	No
Fermentation Temp:	52 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 21 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.44 Volumes

Target Water Profile

Munich - Brungard

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
77	17	4	8	18	295
Mash Chemistry and Brewing Water Calculator

Notes

Diacetyl rest 60 degress F for 2 days at end of fermentation.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2024-10-28 02:13 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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