Schwarzbier - Beer Recipe - Brewer's Friend

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Schwarzbier

155 calories 16.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Schwarzbier
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Eric
Calories: 155 calories (Per 12oz)
Carbs: 16.3 g (Per 12oz)
Created: Thursday May 2nd 2019
1.047
1.012
4.6%
26.5
35.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Briess - Pilsen Malt 2-Row8 lb Pilsen Malt 2-Row 37 1.2 86.5%
8 oz Briess - Organic Chocolate Malt8 oz Organic Chocolate Malt 33.6 350 5.4%
8 oz Briess - Organic Black Malt8 oz Organic Black Malt 32.2 500 5.4%
4 oz Briess - Organic Roasted Barley4 oz Organic Roasted Barley 33.1 300 2.7%
148 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Domestic Hallertau1 oz Domestic Hallertau Hops Leaf/Whole 3.9 Boil 60 min 15.6 33.3%
1 oz Domestic Hallertau1 oz Domestic Hallertau Hops Leaf/Whole 3.9 Boil 15 min 7.74 33.3%
1 oz Domestic Hallertau1 oz Domestic Hallertau Hops Leaf/Whole 3.9 Boil 5 min 3.11 33.3%
3 oz / $ 0.00
 
Yeast
White Labs - German Lager Yeast WLP830
Amount:
1 Each
Cost:
Attenuation (custom):
74%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
No
Fermentation Temp:
53 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 77 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 10 26 33 16 165
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Sparge -- 170 °F 45 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.05 16.2  
Mash volume with grains 4.79 19.1  
Grain absorption losses -1.16 -4.6  
Remaining sparge water volume (equipment estimates 3.97 g | 15.9 qt) 4.36 17.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.61 g | 26.5 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.41 33.6
Equipment Profile Used: System Default
 
Notes

Mash at 150ºF for 45 minutes
Sparge at 170ºF
Knock out at 65ºF (Breiss)
Oxygenate highly (Breiss)
Primary Fermentation: Ferment at 50-55ºF

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  • Public: Yup, Shared
  • Last Updated: 2019-05-02 22:42 UTC