Fiction Alternate Present Schwarzbier - Beer Recipe - Brewer's Friend

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Fiction Alternate Present Schwarzbier

168 calories 17.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Schwarzbier
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.79 gallons
Post Boil Size: 5.58 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Stephen Stanley
Hop Utilization: 82%
Calories: 168 calories (Per 12oz)
Carbs: 17.6 g (Per 12oz)
Created: Sunday August 27th 2023
1.051
1.013
5.1%
24.8
26.6
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 lb German - Pilsner6.5 lb Pilsner 38 1.6 68%
2 lb Weyermann - Munich Type II (Dark)2 lb Munich Type II (Dark) 37 10 20.9%
9 oz German - Carafa III9 oz Carafa III 32 535 5.9%
8 oz Weyermann - Carafoam8 oz Carafoam 34.5 2.2 5.2%
9.56 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Hallertau Hersbrucker2 oz Hallertau Hersbrucker Hops Pellet 3.2 Boil 90 min 22.9 80%
0.50 oz Hallertau Hersbrucker0.5 oz Hallertau Hersbrucker Hops Pellet 3.2 Boil 10 min 1.94 20%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.42 each Whirlfloc Fining Boil 10 min.
0.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.40 g Epsom Salt Water Agt Mash 1 hr.
4.10 g Baking Soda Water Agt Mash 1 hr.
5.93 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - German Lager Yeast WLP830
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
Yes
Fermentation Temp:
52 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 84 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.4 Volumes
 
Target Water Profile
Munich - Boiled - Brungard
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
12 17 4 8 18 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Strike -- 122 °F 10 min
Temperature 122 °F 144 °F 40 min
Temperature 144 °F 156 °F 40 min
Mash-out Temperature 156 °F 170 °F 10 min
4 gal -- -- --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 72 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.59 14.3  
Mash volume with grains 4.35 17.4  
Grain absorption losses -1.2 -4.8  
Remaining sparge water volume (equipment estimates 5.2 g | 20.8 qt) 4.65 18.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.34 g | 29.4 qt) 6.79 27.2  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.58 22.3  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.58 g | 22.3 qt) 5 20  
Total: 8.24 32.9
Equipment Profile Used: System Default
 
Notes

Pitch @ 52°F. Allow temp to rise slowly to 55°F over two days for remainder of fermentation. Diacetyl rest @ 65°F. Drop to 48°F and lager for two weeks, then to 38° F for another two to four weeks.

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  • Last Updated: 2023-08-27 01:26 UTC