*Schwarzbier - Into the Black - Beer Recipe - Brewer's Friend

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*Schwarzbier - Into the Black

178 calories 18.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Special/Best/Premium Bitter
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.25 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 68% (brew house)
Source: BCS
Calories: 178 calories (Per 12oz)
Carbs: 18.1 g (Per 12oz)
Created: Tuesday January 12th 2016
1.054
1.013
5.4%
30.8
25.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.60 lb German - Pilsner4.6 lb Pilsner 38 1.6 38.7%
6.10 lb German - Munich Light6.1 lb Munich Light 37 6 51.3%
6 oz American - Caramel / Crystal 40L6 oz Caramel / Crystal 40L 34 40 3.2%
6 oz American - Chocolate6 oz Chocolate 29 350 3.2%
3.50 oz American - Roasted Barley3.5 oz Roasted Barley 33 300 1.8%
3.50 oz German - Carafa II3.5 oz Carafa II 32 425 1.8%
190.20 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.65 oz Hallertau Mittelfruh1.65 oz Hallertau Mittelfruh Hops Pellet 4 Boil 60 min 27.7 62.3%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 4 Boil 20 min 2.85 18.9%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 4 Boil 1 min 0.27 18.9%
2.65 oz / $ 0.00
 
Yeast
White Labs - German Lager Yeast WLP830
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.75 (M cells / ml / ° P) 486 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Add calcium carbonate for crispness to balance out med/sweetness
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- -- 154 °F 60 min
Starting Mash Thickness: 1.33 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 3.95 15.8  
Mash volume with grains 4.9 19.6  
Grain absorption losses -1.49 -5.9  
Remaining sparge water volume (equipment estimates 5.63 g | 22.5 qt) 5.03 20.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.85 g | 31.4 qt) 7.25 29  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.99 35.9
Equipment Profile Used: System Default
 
Notes

Caraffa should be caraffa special..in coffee grinder, put it in for whole mash time

CRASH cool for DMS. aerate when cooled

Pitch at 48, ferment at 50 for 5 days, then bump 2 degree per day until 60 for 2 days (diacytl rest), lager/carbonate, decrease 2 degrees per day down to refrigeration temps so you don't stress yeast..will probably start peak at 8 weeks old

Don't raise temp if there is any sulfur or smell of off flavors

Can use any German lager yeast.

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  • Last Updated: 2016-12-21 01:16 UTC