Stacey's Swartz Beer - Beer Recipe - Brewer's Friend

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Stacey's Swartz Beer

176 calories 19.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Schwarzbier
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 12 gallons
Post Boil Size: 11 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 81% (brew house)
Calories: 176 calories (Per 12oz)
Carbs: 19.5 g (Per 12oz)
Created: Thursday October 10th 2019
1.053
1.015
4.9%
27.2
25.5
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13.70 lb German - Pilsner13.7 lb Pilsner 38 1.6 69.8%
3.75 lb American - Munich - Light 10L3.75 lb Munich - Light 10L 33 10 19.1%
1 lb German - Carafa II1 lb Carafa II 32 425 5.1%
0.70 lb American - Caramel / Crystal 60L0.7 lb Caramel / Crystal 60L 34 60 3.6%
0.47 lb American - Chocolate0.47 lb Chocolate 29 350 2.4%
19.62 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Warrior0.75 oz Warrior Hops Pellet 16 Boil 60 min 21.07 27.3%
2 oz Saaz2 oz Saaz Hops Pellet 3.5 Boil 15 min 6.1 72.7%
2.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Chalk Water Agt Mash 1 hr.
1 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
1.70 g Gypsum Water Agt Mash 1 hr.
0.50 g Table Salt Water Agt Mash 1 hr.
5 ml Lactic acid Water Agt Mash 1 hr.
0.32 ml Lactic acid Water Agt Sparge 1 hr.
0.10 tsp Irish Moss Fining Boil 15 min.
 
Yeast
Imperial Yeast - L17 Harvest
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Medium
Optimum Temp:
50 - 60 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 191 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 Volumes
 
Target Water Profile
Maple Ridge,BC,Canada
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
25 2 8 15 25 60
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.34 gal Infusion 169.6 °F 152 °F 60 min
7.07 gal Infusion 152 °F 152 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.6 gal (50.41 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.6 gal (2.41 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 7.36 29.4  
Mash volume with grains 8.93 35.7  
Grain absorption losses -2.45 -9.8  
Remaining sparge water volume (equipment estimates 7.95 g | 31.8 qt) 7.35 29.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.6 g | 50.4 qt) 12 48  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 14.7 58.8
Equipment Profile Used: System Default
"Stacey's Swartz Beer" Schwarzbier beer recipe by Dark-Farmer. All Grain, ABV 4.92%, IBU 27.17, SRM 25.53, Fermentables: (Pilsner, Munich - Light 10L, Carafa II, Caramel / Crystal 60L, Chocolate) Hops: (Warrior, Saaz) Other: (Chalk, Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Table Salt, Lactic acid, Irish Moss)
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  • Last Updated: 2019-10-10 23:56 UTC