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Schwarzbier #1

Method: BIAB
Style: Schwarzbier
Boil Time: 20 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 6.58 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 60% (ending kettle)
Source: Chad Dewitt
Calories: 186 calories (Per 12oz)
Carbs: 19.9 g (Per 12oz)

Created: Thursday February 21st 2019

Original Gravity:

1.056

Final Gravity:

1.015

ABV (standard):

5.4%

IBU (rager):

19.7

SRM (morey):

36.1

Mash pH

n/a

Cost $

n/a

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Brew Log History

Target 54°F
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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 %
12 lb	American - Pale 2-Row12 lb Pale 2-Row	37	1.8	77.4%
2 lb	United Kingdom - Crystal 60L2 lb Crystal 60L	34	60	12.9%
1 lb	United Kingdom - Pale Chocolate1 lb Pale Chocolate	33	207	6.5%
0.50 lb	American - Midnight Wheat Malt0.5 lb Midnight Wheat Malt	33	550	3.2%
15.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
2 oz	Phoenix2 oz Phoenix Hops	Pellet	6.8	Boil	10 min	11.31	50%
2 oz	Phoenix2 oz Phoenix Hops	Pellet	6.8	Boil	5 min	8.44	50%
4 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
4 oz	Phoenix (Pellet)		19.75	100%
4 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
7.8 gal		Infusion	--	154 °F	60 min

Other Ingredients

Amount	Name	Type	Use	Time
0.50 each	campden tablet	Water Agt	Mash	1 hr.
2.13 g	Calcium Chloride	Water Agt	Mash	1 hr.
1.16 g	Gypsum	Water Agt	Mash	1 hr.
1 g	Baking Soda	Water Agt	Mash	1 hr.

Yeast

Omega Yeast Labs - Bayern Lager OYL-114

Amount:	1 Each	Cost:
Attenuation (avg):	74%	Flocculation:	Medium
Optimum Temp:	51 - 62 °F	Starter:	Yes
Fermentation Temp:	54 °F	Pitch Rate:	1.5 (M cells / ml / ° P) 470 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: Force Carbonate CO₂ Level: 2.5 Volumes

Target Water Profile

NEIPA

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
33.8	1	57.3	89.8	39.9	55.6
Mash Chemistry and Brewing Water Calculator

Notes

Once 50% attenuation is reached set temperature regulator to 65°-68°F (18°-20°C).

Once FG is stable and the beer is free of off-flavors, cold crash the beer to 30-32°F/0˚C.

12-24 hours later, when the beer is below 50°F/10˚C, fine with gelatin (per 5 gallons heat 1 tsp of gelatin in 3/4 cup water to 150°F).

24-48 hours later, package the beer.

Last Updated and Sharing

262

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Brews

Public: Yup, Shared
Last Updated: 2019-04-16 23:26 UTC
Snapshot Created: 2019-02-21 23:39 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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Schwarzbier #1

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