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Schwarzbeer

167 calories 15.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Schwarzbier
Boil Time: 90 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Sigurd L.
Calories: 167 calories (Per 12oz)
Carbs: 15.3 g (Per 12oz)
Created: Friday October 4th 2024
1.051
1.010
5.4%
29.4
69.5
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
4.05 kg German - Pilsner4.05 kg Pilsner 38 2.77 78.3%
0.59 kg Munich - Light 10L0.585 kg Munich - Light 10L 33 25.19 11.3%
0.54 kg German - Carafa III0.54 kg Carafa III 32 1426.18 10.4%
5.18 kg / kr 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Hallertau Mittelfruh10 g Hallertau Mittelfruh Hops Pellet 3.7 Boil 90 min 4.3 10%
50 g Hallertau Mittelfruh50 g Hallertau Mittelfruh Hops Pellet 3.7 Boil 60 min 20.11 50%
27 g Hallertau Mittelfruh27 g Hallertau Mittelfruh Hops Pellet 3.7 Boil 10 min 3.94 27%
13 g Hallertau Mittelfruh13 g Hallertau Mittelfruh Hops Pellet 3.7 Boil 5 min 1.04 13%
100 g / kr 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8.75 g Irish Moss Fining Boil 10 min.
3.13 g Gjærnæring Other Boil 10 min.
4.40 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3.80 g Gypsum Water Agt Mash 1 hr.
2 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Omega Yeast Labs - Dried Lutra Kveik - OYL-071DRY
Amount:
1 Each
Cost:
Attenuation (avg):
78.5%
Flocculation:
Medium
Optimum Temp:
20 - 35 °C
Starter:
Yes
Fermentation Temp:
30 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 395 B cells required
kr 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 174.6 g       Temp: 20 °C       CO2 Level: 2.45 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 10 16 70 70 70
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19 L Protein rest Infusion -- 55 °C 20 min
Infusion -- 66 °C 60 min
Mash out Infusion -- 76 °C 15 min
17 L Sparge -- 78 °C --
Starting Mash Thickness: 3.65 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 18.9
Mash volume with grains 22.3
Grain absorption losses -5.2
Remaining sparge water volume (equipment estimates 21.2 L) 17.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 34.1 L) 30
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 25
Going into fermentor 25
Total: 36.1  
Equipment Profile Used: System Default
 
Notes

Like to add bittering hops at 60 min, but added a little bit at 90 (or right before boil) for foam control.

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  • Last Updated: 2024-10-04 20:39 UTC