Schwarzbier - Beer Recipe - Brewer's Friend

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Schwarzbier

165 calories 17.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Schwarzbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.25 gallons
Post Boil Size: 6.25 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 80% (brew house)
Source: njcalzia
Calories: 165 calories (Per 12oz)
Carbs: 17.5 g (Per 12oz)
Created: Friday February 18th 2022
1.050
1.013
4.9%
26.9
24.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb United Kingdom - Maris Otter Pale4 lb Maris Otter Pale 38 3.75 42.7%
4 lb Munich4 lb Munich 37 6 42.7%
0.50 lb United Kingdom - Pale Chocolate0.5 lb Pale Chocolate 33 207 5.3%
0.50 lb United Kingdom - Crystal 45L0.5 lb Crystal 45L 34 45 5.3%
4 oz German - Carafa II4 oz Carafa II 32 425 2.7%
2 oz American - Chocolate2 oz Chocolate 29 350 1.3%
9.37 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Callista2 oz Callista Hops Pellet 3.5 Boil 60 min 25.69 66.7%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 2 min 1.16 33.3%
3 oz / $ 0.00
Priming
Method: co2       CO2 Level: 2.44 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.52 14.1  
Mash volume with grains 4.27 17.1  
Grain absorption losses -1.17 -4.7  
Remaining sparge water volume (equipment estimates 5.02 g | 20.1 qt) 5.16 20.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.11 g | 28.5 qt) 7.25 29  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.25 25  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.25 g | 25 qt) 5.5 22  
Total: 8.67 34.7
Equipment Profile Used: System Default
 
Notes

Brewed 2/25/22
OG 1.048
FG 1.011
Fermented at 50 F for 7 days. Slowly increased to 72 F for Diacetyl rest. Cold crashed and kegged 3/17

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  • Last Updated: 2022-03-17 00:06 UTC