Schwarzbier - Beer Recipe - Brewer's Friend

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Schwarzbier

193 calories 21 g 12 oz
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Beer Stats
Method: All Grain
Style: Schwarzbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 83% (brew house)
Source: me
Calories: 193 calories (Per 12oz)
Carbs: 21 g (Per 12oz)
Created: Thursday August 16th 2018
1.058
1.016
5.5%
28.0
32.1
5.0
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb American - Pale 2-Row5 lb Pale 2-Row 37 1.8 45.5%
4.50 lb Canadian - Munich Dark4.5 lb Munich Dark 34 32 40.9%
0.50 lb American - Chocolate0.5 lb Chocolate 29 350 4.5%
0.25 lb German - Carafa II0.25 lb Carafa II 32 425 2.3%
0.75 lb United Kingdom - Brown0.75 lb Brown 32 65 6.8%
11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 g Bravo14 g Bravo Hops Pellet 13.1 First Wort 0 min 25.58 50%
14 g Tettnanger14 g Tettnanger Hops Pellet 3.7 Boil 10 min 2.38 50%
28 g / $ 0.00
 
Yeast
Fermentis - Saflager - German Lager Yeast S-23
Amount:
2 Each
Cost:
Attenuation (custom):
78%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
53 °F
Pitch Rate:
-
$ 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
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Strike temp: 170 F Infusion -- 158 °F 60 min
5 gal Sparge -- 180 °F 10 min
Starting Mash Thickness: 1.454 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.45 qt/lb 4 16  
Mash volume with grains 4.88 19.5  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume (equipment estimates 4.66 g | 18.7 qt) 4.63 18.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.04 g | 28.1 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.1  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.63 34.5
Equipment Profile Used: System Default
 
Notes

September 2nd & 3rd

  • overnight mash starting around 10pm. 157 F degrees
  • 6:30am morning mash temp: 144 F degrees
  • collected 7 gallons, 1.041 pre-boil temp
  • added FWH hops after collection
  • OG: 1.058, 83% brewhouse efficiency
  • pitch yeast at 50 degrees
  • rise to 53 degrees and ferment
  • when beer reaches ~1.037, start amping up 5 degrees every 12 hours until hitting 68 degrees
  • hold this temp till fermentation is complete
  • once done, ramp down 5 degrees every 12 hours to 48 degrees
  • add gelatin and maintain for at least a week

    9/9 - sample about 1.025 grav
    9/12 - sample about 1.020 grav
    9/14 - sample about 1.019 grav
    9/24 - bottled. final grav of 1.019
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  • Last Updated: 2018-09-25 02:09 UTC