Arnold Schwarzenlagger 3 - Beer Recipe - Brewer's Friend

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Arnold Schwarzenlagger 3

163 calories 13.7 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: 7.2 gallons
Pre Boil Gravity: 1.030 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 163 calories (Per 12oz)
Carbs: 13.7 g (Per 12oz)
Created: Monday May 19th 2025
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Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Weyermann - Floor-Malted Bohemian Pilsner7 lb Floor-Malted Bohemian Pilsner 36.3 1.9 70%
2 lb Bestmalz - Best RED X2 lb Best RED X 36 12 20%
0.75 lb Weyermann - Carafa Special Type 1 0.75 lb Carafa Special Type 1 - (late mash tun addition) 29.9 340 7.5%
0.25 lb Weyermann - Carafa Special Type III0.25 lb Carafa Special Type III - (late mash tun addition) 29.9 525 2.5%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Artisan - Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 3.4 Boil 75 min 8.05 33.3%
0.50 oz BSG - German Northern Brewer0.5 oz German Northern Brewer Hops Pellet 9.8 Boil 60 min 22.2 33.3%
0.50 oz Artisan - Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 3.4 Whirlpool 35 min 1.27 33.3%
1.50 oz / $ 0.00
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 82 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
91 0 5 163 0 5
8.34 gal. R.O. water. 3.75 up / 4.59 down

Add 10.5 g CaCl2

Starting pH: 5.45 Mash pH: 5.4
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.75 15  
Mash volume with grains 4.55 18.2  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 5.06 g | 20.2 qt) 4.95 19.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.31 g | 29.2 qt) 7.2 28.8  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.02 20.1  
Hops absorption losses (whirlpool, hop stand) -0.02 -0.1  
Going into fermentor 5 20  
Total: 8.7 34.8
Equipment Profile Used: System Default
 
Notes

Mash-In: 107°F for 20 min.
Protein Rest: 127°F for 20 min.
S-1: 144°F for 60 min.
S-2: 158°F for 15 min.

Add Carafa malts following this.

Mash-Out: 168°F for 10 min.
Boil: 90 min.
Whirlpool: 15 min with 20 min. rest.

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  • Last Updated: 2025-05-19 21:03 UTC