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1 Gal Black Forest Schwarzbier

Method: All Grain
Style: Schwarzbier
Boil Time: 90 min
Batch Size: 1.25 gallons (fermentor volume)
Pre Boil Size: 2.01 gallons
Post Boil Size: 1.4 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Stephen Stanley
Hop Utilization: 82%
Calories: 164 calories (Per 12oz)
Carbs: 16 g (Per 12oz)

Created: Thursday October 31st 2024

Original Gravity:

1.050

Final Gravity:

1.011

ABV (alternate):

5.1%

IBU (tinseth):

25.4

SRM (morey):

20.2

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
1.88 lb	German - Pilsner1.875 lb Pilsner	38	1.6	79.4%
0.38 lb	Weyermann - Munich Type I0.375 lb Munich Type I	38	6	15.9%
0.80 oz	German - Carafa I0.8 oz Carafa I	32	340	2.1%
1 oz	German - Carafa III1 oz Carafa III	32	535	2.6%
2.36 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
2.30 g	Magnum2.3 g Magnum Hops	Pellet	15	Boil	60 min	17.4	22.1%
4.10 g	Hallertau Hersbrucker4.1 g Hallertau Hersbrucker Hops	Pellet	4	Boil	30 min	6.36	39.4%
4 g	Hallertau Hersbrucker4 g Hallertau Hersbrucker Hops	Pellet	4	Boil	5 min	1.61	38.5%
10.40 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
2.30 g	Magnum (Pellet) 2.3 g Magnum (Pellet) Hops	17.4	22.1%
8.10 g	Hallertau Hersbrucker (Pellet)	7.97	77.9%
10.40 g / $ 0.00

Mash Guidelines

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

Other Ingredients

Amount	Name	Type	Use	Time
0.50 g	Yeast Nutrient	Other	Boil	10 min.
0.25 each	Whirlfloc	Water Agt	Boil	10 min.
1.90 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.
1.12 ml	Lactic acid	Water Agt	Mash	1 hr.

Yeast

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

Amount:	5 Grams	Cost:
Attenuation (avg):	83%	Flocculation:	High
Optimum Temp:	48 - 72 °F	Starter:	No
Fermentation Temp:	50 °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

Consider using a richer base malt.
Pitch cold, ferment at 50° F until nearly complete, then raise to 65°. Lager 3 weeks @ near freezing.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2024-10-31 01:18 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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