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Awesome Recipe

180 calories 16.7 g 12 oz
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Beer Stats
Method: BIAB
Style: Munich Dunkel
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 180 calories (Per 12oz)
Carbs: 16.7 g (Per 12oz)
URL: https://www.greatfermentations.com/schwarztastic-schwarzbier-recipe/
Created: Thursday November 21st 2019
1.055
1.011
5.9%
30.7
37.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Briess - LME Traditional Dark3 lb LME Traditional Dark 37.6 30 30%
5 lb German - Pilsner5 lb Pilsner 38 1.6 50%
1 lb German - CaraMunich I1 lb CaraMunich I 34 39 10%
0.50 lb German - Chocolate Wheat0.5 lb Chocolate Wheat 31 413 5%
0.50 lb German - Carafa III0.5 lb Carafa III 32 535 5%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Tradition (Germany)1 oz Hallertau Tradition (Germany) Hops Pellet 5 Boil 60 min 18.8 50%
0.50 oz Hallertau Tradition (Germany)0.5 oz Hallertau Tradition (Germany) Hops Pellet 5 Boil 30 min 7.22 25%
0.50 oz Hallertau Tradition (Germany)0.5 oz Hallertau Tradition (Germany) Hops Pellet 5 Boil 15 min 4.66 25%
2 oz / $ 0.00
 
Yeast
Mangrove Jack - Californian Lager M54
Amount:
1 Each
Cost:
Attenuation (avg):
79.5%
Flocculation:
Med-High
Optimum Temp:
64 - 68 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 99 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 7.95 g | 31.8 qt) 8.38 33.5  
Mash volume with grains (equipment estimates 8.51 g | 34.1 qt) 8.94 35.8  
Grain absorption losses -0.88 -3.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.25 1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 8.38 33.5
Equipment Profile Used: System Default
 
Notes

A diacetyl rest at 60F for two days near the end of primary fermentation is highly recommended.

Lager at 34F for 4-6 weeks before serving.

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  • Last Updated: 2019-12-09 16:52 UTC