Schwartzbier Beer Recipe | BIAB Schwarzbier by Brewer #367612 | Brewer's Friend
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Schwartzbier

159 calories 15.1 g 330 ml
Beer Stats
Method: BIAB
Style: Schwarzbier
Boil Time: 75 min
Batch Size: 12 liters (fermentor volume)
Pre Boil Size: 15.93 liters
Post Boil Size: 12 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 82% (brew house)
Calories: 159 calories (Per 330ml)
Carbs: 15.1 g (Per 330ml)
Created: Saturday December 24th 2022
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Fermentables
Amount Fermentable Cost PPG °L Bill %
1.22 kg Weyermann - Barke Pilsner Malt1.21735 kg Barke Pilsner Malt 3.10 € / kg
3.77 €
37.03 1.75 49.7%
0.49 kg Munich0.492329 kg Munich 37 6 20.1%
0.55 kg Munich - Light 10L0.547032 kg Munich - Light 10L 33 10 20.1%
0.12 kg Weyermann - Caramunich Type 20.123649 kg Caramunich Type 2 34 45 4.7%
0.09 kg Bestmalz - BEST Chocolate0.0947101 kg BEST Chocolate - (late mash tun addition) 3.35 € / kg
0.32 €
34.5 337.82 3.6%
0.05 kg Weyermann - Carafa Special Type III0.0538868 kg Carafa Special Type III - (late mash tun addition) 29.9 525 1.8%
2.53 kg / 4.09 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
18 g Hallertau Mittelfruh18 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 16.15 50%
9 g Hallertau Mittelfruh9 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 20 min 4.89 25%
9 g Hallertau Mittelfruh9 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 5 min 1.61 25%
36 g / 0.00 €
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9.5 L Infusion 69 °C 67 °C 60 min
6.5 L Sparge 70 °C -- 100 min
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Gypsum Water Agt Mash 1 hr.
1.15 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - German Lager Yeast WLP830
Amount:
100 Milliliters
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
10 - 13 °C
Starter:
No
Fermentation Temp:
11 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 232 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 73.8 g       Temp: 20 °C       CO2 Level: 2.4 Volumes
 
Target Water Profile
Munich (decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 20 4 75 52 29
Mash Chemistry and Brewing Water Calculator
 
Notes

Ferment at 11C and at 5 points from FG let the temperature rise to 16C and hold it there for a week. Transfer to bottle or keg and carbonate to 2.4 vol of CO2. Lager for ~7 weeks.

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  • Public: Yup, Shared
  • Last Updated: 2022-12-24 15:27 UTC
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