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Schwarzbier feb 26

134 calories 12.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Schwarzbier
Boil Time: 60 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 24 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 50% (brew house)
Source: L Allport
Calories: 134 calories (Per 330ml)
Carbs: 12.6 g (Per 330ml)
Created: Monday December 1st 2025
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Schwartz

by GFHomebrew

OG: 1.048 FG: 1.008 ABV: 5.3% IBU: 36

1.044
1.009
4.5%
31.4
46.7
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
3 kg Weyermann - Isaria 19243 kg Isaria 1924 35.8 7.31 65.9%
0.70 kg Munich0.7 kg Munich 37 14.51 15.4%
0.15 kg German - Carafa III0.15 kg Carafa III 32 1426.18 3.3%
0.15 kg German - CaraMunich III0.15 kg CaraMunich III 34 150.61 3.3%
0.05 kg German - Melanoidin0.05 kg Melanoidin 37 65.22 1.1%
0.05 kg American - Chocolate0.05 kg Chocolate 29 932.5 1.1%
0.45 kg Cane Sugar0.45 kg Cane Sugar 46 9.9%
4.55 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Admiral10 g Admiral Hops Pellet 13.8 Boil at 100 °C 59 min 21.56 13.3%
20 g Hallertau Mittelfruh20 g Hallertau Mittelfruh Hops Pellet 3.3 Boil at 100 °C 15 min 5.14 26.7%
15 g Saaz15 g Saaz Hops Pellet 2.9 Boil at 100 °C 15 min 3.39 20%
15 g Hallertau Mittelfruh15 g Hallertau Mittelfruh Hops Pellet 3.3 Boil at 100 °C 2 min 0.66 20%
15 g Saaz15 g Saaz Hops Pellet 3.5 Boil at 100 °C 2 min 0.7 20%
75 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
4 g Baking Soda Water Agt Mash 1 hr.
5 g Lactic acid Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
 
Yeast
White Labs - Munich Helles Yeast WLP860
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Medium
Optimum Temp:
9 - 11 °C
Starter:
No
Fermentation Temp:
10 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 69 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.52 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100


Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
53 L Temperature 65 °C 65 °C 60 min
Mash out Temperature 78 °C 78 °C 5 min
Starting Mash Thickness: 4 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 16.4
Mash volume with grains 19.1
Grain absorption losses -4.1
Remaining sparge water volume (equipment estimates 12.4 L) 12.3
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 24.1 L) 24
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 18 L) 21
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 21 L) 18
Total: 28.7  
Equipment Profile Used: System Default
 
Notes

1 yeast munich 860 and 1 yeast diamond.

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  • Last Updated: 2026-03-16 13:40 UTC