Scwarzbier Test#1 Beer Recipe | BIAB Schwarzbier | Brewer's Friend
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Scwarzbier Test#1

161 calories 16.6 g 12 oz
Beer Stats
Method: BIAB
Style: Schwarzbier
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Kevin
Calories: 161 calories (Per 12oz)
Carbs: 16.6 g (Per 12oz)
Created: Friday December 22nd 2023
1.049
1.012
4.8%
26.5
22.5
1.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 lb Brewer's Best - Aromatic Munich1.5 lb Aromatic Munich 35.4 20 18.3%
5.50 lb Viking - Pilsner Malt5.5 lb Pilsner Malt 37.7 2 67.2%
6 oz Germany - Carafa II6 oz Carafa II - (late mash tun addition) 32 425 4.6%
4 oz Brewer's Best - Carapils4 oz Carapils 25 1 3.1%
6 oz American - Caramel / Crystal 40L6 oz Caramel / Crystal 40L 34 40 4.6%
3 oz UK - Black Patent3 oz Black Patent - (late mash tun addition) 27 525 2.3%
131 oz / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Artisan - Hallertau Blanc1 oz Hallertau Blanc Hops Pellet 5.9 Boil 10 min 7.63 43.2%
1 oz Artisan - Hallertau Blanc1 oz Hallertau Blanc Hops Pellet 5.9 Hop Stand at 170 °F 20 min 2.14 43.2%
9 g Artisan - Magnum9 g Magnum Hops Pellet 14.8 Boil 60 min 16.76 13.7%
2.32 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.5 gal Strike 161 °F 154 °F 60 min
1.5 gal Sparge 170 °F 170 °F --
 
Other Ingredients
Amount Name Cost Type Use Time
4.30 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
1.20 g Epsom Salt Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
5 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® KÖLN KÖLSCH KOLSCH STYLE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
59 - 72 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 97 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.44 Volumes
 
Target Water Profile
Crystal Geyser Spring _Weed, CA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
90 12 45 82 65 223
Mash Chemistry and Brewing Water Calculator
 
Notes

added 2.5 ml of lactic acid to hit mash pH= 5.37
Dark malts added for last 15min of the mash

OG came in at just 1.043 so likely be a 4% beer

Recipe Picture
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  • Public: Yup, Shared
  • Last Updated: 2024-03-23 18:14 UTC
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