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Incendiary Schwarzbier

Method: All Grain
Style: Schwarzbier
Boil Time: 90 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 35.55 liters
Post Boil Size: 29.25 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Wolf Pack Brewing
Hop Utilization: 99%
Calories: 1 calories (Per 1.25ml)
Carbs: 0.1 g (Per 1.25ml)

Created: Tuesday October 24th 2023

Original Gravity:

1.050

Final Gravity:

1.014

ABV (standard):

4.8%

IBU (tinseth):

24.3

SRM (morey):

24.7

Mash pH

5.4

Cost $

11.07

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Brew Log History

Target 12°C
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Carbs: {{ stats.carbs | number:1 }} g / 1.25ml

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Device Filter
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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
4 kg	Gladfield - Pilsner Malt4 kg Pilsner Malt	$ 2.60 / kg $ 10.40	37.7	1.93	70.2%
800 g	Gladfield - Munich Malt800 g Munich Malt		36.8	7.87	14%
500 g	Gladfield - Medium Crystal Malt500 g Medium Crystal Malt		35.4	56.35	8.8%
100 g	Gladfield - Light Chocolate Malt100 g Light Chocolate Malt		32.7	355	1.8%
100 g	Gladfield - Dark Chocolate Malt100 g Dark Chocolate Malt		32.7	488	1.8%
100 g	Gladfield - Eclipse Roasted Wheat100 g Eclipse Roasted Wheat		34	525.6	1.8%
100 g	Gladfield - Sour Grapes Acid Malt100 g Sour Grapes Acid Malt	$ 3.40 / kg $ 0.34	12.4	2.03	1.8%
5,700 g / $ 10.74

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
30 g	Tettnang (Tettnang Tettnager)30 g Tettnang (Tettnang Tettnager) Hops	Pellet	4	First Wort	90 min	15.34	27.3%
30 g	Tettnang (Tettnang Tettnager)30 g Tettnang (Tettnang Tettnager) Hops	Pellet	4	Boil	15 min	6.47	27.3%
50 g	Hallertau Mittelfruh50 g Hallertau Mittelfruh Hops	Pellet	3.75	Whirlpool at 80 °C	30 min	2.48	45.5%
110 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
60 g	Tettnang (Tettnang Tettnager) (Pellet)	21.81	54.6%
50 g	Hallertau Mittelfruh (Pellet)	2.48	45.5%
110 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
18 L	Strike	57 °C	55 °C	15 min
	Infusion	55 °C	66 °C	60 min
25 L	Sparge	76 °C	76 °C	15 min
Starting Mash Thickness: 2.5 L/kg Starting Grain Temp: 18 °C

Other Ingredients

Amount	Name	Cost	Type	Use	Time
3 g	Yeast Nutrient		Other	Boil	15 min.
3 g	Whirlfloc		Water Agt	Boil	15 min.
4 g	Calcium Chloride (dihydrate)	$ 0.04 / g $ 0.16	Water Agt	Mash	--
2.50 g	Gypsum	$ 0.07 / g $ 0.17	Water Agt	Mash	--
1 g	Epsom Salt		Water Agt	Mash	--
1 g	Table Salt		Water Agt	Mash	--
3 g	Chalk		Water Agt	Mash	--
$ 0.33

Yeast

White Labs - Munich Helles Yeast WLP860

Amount:	1 Each	Cost:
Attenuation (avg):	70%	Flocculation:	Medium
Optimum Temp:	9 - 11 °C	Starter:	No
Fermentation Temp:	12 °C	Pitch Rate:	1.5 (M cells / ml / ° P) 465 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 0.76 bar Temp: 2 °C CO₂ Level: 2.6 Volumes

Target Water Profile

Munich (Dark Lager)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
52	1.5	11	56	46	58
We adjusted our local water with gypsum and chalk in the mash and calcium chloride in the mash and boil. Our target water profile: calcium 52.3 ppm, magnesium 1.5 ppm, sodium 10.9 ppm, sulfate 45.6 ppm, chloride 56.3 ppm, bicarbonate 57.8 ppm.
Mash Chemistry and Brewing Water Calculator

Notes

https://beerandbrewing.com/recipe-incendiary-schwarzbier/

YEAST
BSI Augustiner, White Labs WLP860 Munich Helles Lager, Wyeast 2352 Munich Lager II, Imperial L17 Harvest, or Omega OYL-114 Bayern Lager

DIRECTIONS
Mill the grains and mash at 150°F (66°C) for 60 minutes. Recirculate until the runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 6 gallons (23 liters) of wort, depending on your evaporation rate. Boil for 90 minutes, adding hops according to the schedule. After the boil, do a whirlpool step: Stir or recirculate to create a vortex, add the whirlpool hops, and allow 30 minutes to steep. Chill to about 48°F (9°C), aerate the wort, and pitch the yeast. Ferment at 54°F (12°C) until your gravity has dropped to about 1.020, then raise to 59°F (15°C) for a diacetyl rest. When fermentation is complete and the gravity has stabilized, crash to 32°F (0°C) and lager 3–4 weeks. Package and carbonate to about 2.6 volumes of CO2.

BREWER’S NOTES
Water: We adjusted our local water with gypsum and chalk in the mash and calcium chloride in the mash and boil. Our target water profile: calcium 52.3 ppm, magnesium 1.5 ppm, sodium 10.9 ppm, sulfate 45.6 ppm, chloride 56.3 ppm, bicarbonate 57.8 ppm.

Mash: On our 15-barrel system, mash-in takes 10–15 minutes, and we rest for 10 minutes before we begin recirculation (vorlauf) for 30 minutes.

Last Updated and Sharing

186

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Brews

Public: Yup, Shared
Last Updated: 2023-11-10 16:30 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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Incendiary Schwarzbier

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