Devils Backbone Schwarzbier (Black Lager) (10G) - Beer Recipe - Brewer's Friend

Devils Backbone Schwarzbier (Black Lager) (10G)

156 calories 13.4 g
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Beer Stats
Method: BIAB
Style: Schwarzbier
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Post Boil Size: 11 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 99%
Calories: 156 calories (Per )
Carbs: 13.4 g (Per )
Created: Thursday July 9th 2020
1.048
1.008
5.3%
23.3
26.5
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb Weyermann - Pilsner15 lb Pilsner 36 1.5 77.4%
22 oz Weyermann - Carafa Special Type II22 oz Carafa Special Type II 29.9 425 7.1%
16 oz Weyermann - Munich Type II (Dark)16 oz Munich Type II (Dark) 37 10 5.2%
16 oz Weyermann - Melanoidin16 oz Melanoidin 34.5 27 5.2%
16 oz Weyermann - CaraRed16 oz CaraRed 35 19.3 5.2%
310 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
34 g BSG - German Northern Brewer34 g German Northern Brewer Hops Pellet 8.9 Boil 60 min 21.83 70.8%
14 g Brewmaster - Czech Saaz14 g Czech Saaz Hops Pellet 2.4 Boil 20 min 1.47 29.2%
48 g / $ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9 gal Infusion -- 152 °F --
5 gal Sparge -- 68 °F --
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
1 ml Lactic acid Water Agt Mash 1 hr.
2 g Salt Water Agt Mash 1 hr.
6 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
2 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.5 (M cells / ml / ° P) 676 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.4 Volumes
 
Target Water Profile
Black Balanced
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 10 33 44 57 142
Mash Chemistry and Brewing Water Calculator
 
Notes

This was fantastic as-brewed, really hit its prime around 6 weeks post brewday.

When I make it next time, I may mash just a degree or two higher. The 34/70 brings it down to a delicious crispness, but wouldn't hurt to have a bit more mouthfeel.

View Count: 776
Brew Count: 0
Last Updated: 2021-09-08 20:40 UTC

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