Delicious Schwarzbier

141 calories 14.3 g
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Beer Stats
Method: All Grain
Style: Schwarzbier
Boil Time: 60 min
Batch Size: 28 liters (fermentor volume)
Pre Boil Size: 32 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Malt bill from Jamil
Calories: 141 calories (Per )
Carbs: 14.3 g (Per )
URL: http://vicbrew.org/results/VicBrew2016FullResults.pdf
Created Thursday June 9th 2016
1.046
1.011
4.5%
29.3
22.2
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg Munich - Light 10L3.5 kg Munich - Light 10L 33 10 56.1%
2 kg Belgian - Pilsner2 kg Pilsner 37 1.6 32.1%
0.25 kg American - Caramel / Crystal 20L0.25 kg Caramel / Crystal 20L 35 20 4%
0.25 kg American - Chocolate0.25 kg Chocolate 29 350 4%
0.12 kg American - Roasted Barley0.12 kg Roasted Barley 33 300 1.9%
0.12 kg German - Carafa III0.12 kg Carafa III 32 535 1.9%
6.24 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12.50 g Centennial12.5 g Centennial Hops Pellet 9.8 First Wort 0 min 7.41 42.4%
9 g Yakima Chief Hops - Citra9 g Citra Hops Pellet 13 Boil 60 min 11.6 30.5%
8 g Yakima Chief Hops - Mosaic8 g Mosaic Hops Pellet 13 Boil 60 min 10.31 27.1%
29.50 g / $ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 L Strike temp 73 Infusion -- 66 °C 60 min
23 L keep water 2cm above grain Sparge -- 76 °C 30 min
Starting Mash Thickness: 3 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
7 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Bluestone Yeast Co. - Bluestone BSY-L006 Stuttgart larger Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
-11 - -8 °C
Starter:
Yes
Fermentation Temp:
10 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 112 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.4 Volumes
 
Target Water Profile
Munich (Dark Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
82 20 4 2 16 320
Total water 46L
Mash water 18L - 5.5g CaCl2, 1g CaSO4
Sparge water 23L (PH <6)
Boil kettle 2.5g CaCl2, 1g CaSO4 Record ID X1G9X1X for water calc
Mash Chemistry and Brewing Water Calculator
 
Notes

2nd try as removed the Sodium Metabisulfite Not an OD brew and
Grain not conditioned with 1-2% water prior to milling to reduce lipoxygenase and peroxidase enzymes.

Water boiled and chilled to 76c
Last 15 mins of boil add 1/2 whirfloc tab
Last 10 mins add 1.5 tsp yeast nutrient and pinch of zinc
Chill the wort quickly and pitch the yeast at 10c
Aerate the wort last and set ferm temp to 9c for 2 days then 10-12c

1st Place Vicbrew 2016 Amber and Dark lager



Award Winning Recipe
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Brew Count: 1
Last Updated: 2022-07-24 05:15 UTC

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