Schwarzbier #1 - Beer Recipe - Brewer's Friend

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Schwarzbier #1

186 calories 19.9 g 12 oz
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Beer Stats
Method: BIAB
Style: Schwarzbier
Boil Time: 20 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 6.58 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 60% (ending kettle)
Source: Chad Dewitt
Calories: 186 calories (Per 12oz)
Carbs: 19.9 g (Per 12oz)
Created: Thursday February 21st 2019
1.056
1.015
5.4%
19.7
36.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb American - Pale 2-Row12 lb Pale 2-Row 37 1.8 77.4%
2 lb United Kingdom - Crystal 60L2 lb Crystal 60L 34 60 12.9%
1 lb United Kingdom - Pale Chocolate1 lb Pale Chocolate 33 207 6.5%
0.50 lb American - Midnight Wheat Malt0.5 lb Midnight Wheat Malt 33 550 3.2%
15.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Phoenix2 oz Phoenix Hops Pellet 6.8 Boil 10 min 11.31 50%
2 oz Phoenix2 oz Phoenix Hops Pellet 6.8 Boil 5 min 8.44 50%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each campden tablet Water Agt Mash 1 hr.
2.13 g Calcium Chloride Water Agt Mash 1 hr.
1.16 g Gypsum Water Agt Mash 1 hr.
1 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Omega Yeast Labs - Bayern Lager OYL-114
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Medium
Optimum Temp:
51 - 62 °F
Starter:
Yes
Fermentation Temp:
54 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 470 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Force Carbonate       CO2 Level: 2.5 Volumes
 
Target Water Profile
NEIPA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
33.8 1 57.3 89.8 39.9 55.6
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.8 gal Infusion -- 154 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 8.77 35.1  
Mash volume with grains 10.01 40  
Grain absorption losses -1.94 -7.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.65 g | 26.6 qt) 6.58 26.3  
Boil off losses -0.5 -2  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil volume (equipment estimates 5.93 g | 23.7 qt) 6 24  
Estimated amount in fermentor 6 24  
Total: 8.77 35.1
Equipment Profile Used: System Default
 
Notes

Once 50% attenuation is reached set temperature regulator to 65°-68°F (18°-20°C).

Once FG is stable and the beer is free of off-flavors, cold crash the beer to 30-32°F/0˚C.

12-24 hours later, when the beer is below 50°F/10˚C, fine with gelatin (per 5 gallons heat 1 tsp of gelatin in 3/4 cup water to 150°F).

24-48 hours later, package the beer.

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  • Last Updated: 2019-04-16 23:26 UTC
  • Snapshot Created: 2019-02-21 23:39 UTC