Split Batch -Scwarz and Brown ale - Beer Recipe - Brewer's Friend

Split Batch -Scwarz and Brown ale

159 calories 17.9 g
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Beer Stats
Method: All Grain
Style: Schwarzbier
Boil Time: 60 min
Batch Size: 12 gallons (ending kettle volume)
Pre Boil Size: 13.5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 80% (ending kettle)
Source: Pete Brothers Brewing
No Chill: 30 minute extended hop boil time
Calories: 159 calories (Per )
Carbs: 17.9 g (Per )
Created: Monday April 26th 2021
1.048
1.014
4.5%
26.1
20.5
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb United Kingdom - Maris Otter Pale9 lb Maris Otter Pale 38 3.75 46.2%
8 lb Bestmalz - BEST Munich8 lb BEST Munich 37 6.3 41%
1 lb United Kingdom - Crystal 45L1 lb Crystal 45L 34 45 5.1%
1 lb United Kingdom - Pale Chocolate1 lb Pale Chocolate 33 207 5.1%
0.50 lb German - Carafa II0.5 lb Carafa II 32 425 2.6%
19.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.75 oz Hallertau Blanc1.75 oz Hallertau Blanc Hops Pellet 7.5 Boil 60 min 23.74 63.6%
1 oz Hallertau Blanc1 oz Hallertau Blanc Hops Pellet 7.5 Hop Stand at 180 °F 15 min 2.34 36.4%
2.75 oz / $ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.09 gal Strike 166 °F 152 °F 60 min
12 gal Sparge 180 °F -- --
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 65 °F
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Gypsum Water Agt Mash --
10 g Calcium Chloride (dihydrate) Water Agt Mash --
 
Yeast
Imperial Yeast - L17 Harvest
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Medium
Optimum Temp:
50 - 60 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.5 (M cells / ml / ° P) 812 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.44 Volumes
 
Target Water Profile
Beaverton, Oregon, 97229
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes


Brown Ale:
Make hop tea with 180 degree work with fuggle hops. Cool wort and add half to this fermentor. Pitch Imperial Pub Yeast at 68 degrees and hold it there for 14 days.


Schwarbier:
Make hop tea with 180 degree work with Hallertau Blanc hops. Cool wort and add half of it to that fermentor
Ferment at 50 degrees for 1 week. Slowly raise that up to 60 during the second week and then punch it to 64 for 4 days for the diacetyl rest. On day 16 crash for a month.

View Count: 440
Brew Count: 1
Last Updated: 2021-05-17 21:31 UTC

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