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Schwarzbier

153 calories 12.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Schwarzbier
Boil Time: 80 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.67 gallons
Post Boil Size: 5.9 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 153 calories (Per 12oz)
Carbs: 12.4 g (Per 12oz)
Created: Saturday February 28th 2026
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1.047
1.007
5.2%
28.5
24.4
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Weyermann - Pilsner9 lb Pilsner 36 1.5 81.8%
1 lb Avangard - Munich Dark1 lb Munich Dark 37.1 12 9.1%
11 oz German - Carafa II11 oz Carafa II 32 425 6.3%
5 oz Dingemans - Aromatic Malt5 oz Aromatic Malt 36.3 19 2.8%
11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
23.53 g Perle23.5301 g Perle Hops Pellet 5.6 Boil 80 min 18.33 29.3%
2 oz Hallertau Mittelfruh2 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 10 min 10.17 70.7%
80.23 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.80 g Gypsum Water Agt Mash 1 hr.
2 ml Lactic acid Water Agt Mash 1 hr.
1 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
2 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.5 (M cells / ml / ° P) 365 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 Volumes
 
Target Water Profile
Munich (Dark Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
62 11 20 45 48 320
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.43 gal Strike 163 °F 152 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.44 13.8  
Mash volume with grains 4.32 17.3  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume (equipment estimates 5.79 g | 23.2 qt) 4.86 19.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.61 g | 30.4 qt) 6.67 26.7  
Boil off losses -2 -8  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.4  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.9 23.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.9 g | 23.6 qt) 5.5 22  
Total: 8.3 33.2
Equipment Profile Used: System Default
 
Notes

Mash the pilsner, Munich, and aromatic malts at 148 to
152°F (64 to 67°C) for 60 minutes. Add the Weyermann
Carafa II and roasted barley to the mash just before
sparging.

Start the fermentation at 70°F (21°C), and once the initial fermentation starts, lower the temperature to the low 50s°F (~11°C). Ferment to final gravity at 52 to 54°F (11 to 12°C). Lager at 32 to 34°F (0 to 2°C) for 4 to 8 weeks.

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  • Last Updated: 2026-03-08 11:59 UTC