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Schwarz

170 calories 14.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Schwarzbier
Boil Time: 90 min
Batch Size: 16.5 gallons (fermentor volume)
Pre Boil Size: 23.5 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Shawn Stevens
Calories: 170 calories (Per 12oz)
Carbs: 14.7 g (Per 12oz)
Created: Friday April 11th 2025
1.052
1.009
5.7%
28.8
25.0
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
23 lb Bestmalz - Bestmalz - DE - Pilsen (BestMälz)23 lb Bestmalz - DE - Pilsen (BestMälz) 36 1.52 75.8%
5 lb Bestmalz - Bestmalz - DE - Munich (BestMälz)5 lb Bestmalz - DE - Munich (BestMälz) 35 7.61 16.5%
1.33 lb Briess - US - Briess - Midnight Wheat Malt1.33 lb US - Briess - Midnight Wheat Malt 33 550 4.4%
1 lb Thomas Fawcett - US - Pale Chocolate (Thomas Fawcett)1 lb US - Pale Chocolate (Thomas Fawcett) 30 200 3.3%
30.33 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.66 oz Cryo - Columbus0.66 oz Cryo - Columbus Hops Pellet 25 First Wort 90 min 25.21 24.8%
2 oz Yakima Valley Hops - Hallertau (Mittelfruh)2 oz Hallertau (Mittelfruh) Hops Pellet 2.8 Boil 15 min 3.61 75.2%
2.66 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.10 qt Whirlfloc Tablet Fining Boil 15 min.
2.40 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3.50 g Calcium Chloride (dihydrate) Water Agt Sparge 1 hr.
2.40 g Gypsum Water Agt Mash 1 hr.
3.50 g Gypsum Water Agt Sparge 1 hr.
1.80 ml Phosphoric acid Water Agt Mash 1 hr.
8.60 ml Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast S-23
Amount:
1 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
58 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 281 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Amount: Keg with 12.27 PSI       CO2 Level: 2.5 Volumes
 
Target Water Profile
Home
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
34 11 6 11 25 106
Average Chicago Water
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
40 qt Mash In Infusion -- 152 °F 60 min
10 gal Strike 166 °F 152 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 18.85 gal (75.4 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 6.85 gal (27.4 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.25 qt/lb 9.48 37.9  
Mash volume with grains 11.9 47.6  
Grain absorption losses -3.79 -15.2  
Remaining sparge water volume (equipment estimates 13.41 g | 53.7 qt) 18.06 72.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 18.85 g | 75.4 qt) 23.5 94  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil Volume 16.5 66  
Going into fermentor 16.5 66  
Total: 27.54 110.2
Equipment Profile Used: System Default
 
Notes

Schwartz Field

Water Adjustment:
12.0 Gal Mash Water (12.0gal/32.00lbs grain = 1.25 qt/lb) = 9”
2.4gr Gypsum; 2.4gr Calcium Chloride; 1.8ml PHOS 75% acid

17.50 Gal Sparge Water = 13-1/8”
3.5gr Gypsum; 3.5gr Calcium Chloride; 8.6ml PHOS 75% acid

SO4/Cl Ratio: 1.4:1 (balanced)
5.47 pH estimate
 Water Adjustment ***

Day of notes:

__ deg ambient temp

 deg water temp

 deg grain temp


strike temp calc of 163ish deg - 152 target result - __

60 min mash - 90 min boil

Pre Boil : 23.45 gal 17.6 in 10 brix 1.039 SG

result gal in __ brix __ SG

Post Boil: 18.2 gal 13.65 in 13.2 brix 1.052 SG

result __ gal in __ brix __ SG


__ min to cool from 212deg to _ deg (use chiller if possible)

pitched at 54 - solid activity __ hours later

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  • Last Updated: 2025-05-05 16:14 UTC