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Hexenherz Schwarzbier

Method: All Grain
Style: Schwarzbier
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 11.4 liters
Pre Boil Gravity: 1.087 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Timo_Brews
Calories: 155 calories (Per 330ml)
Carbs: 18.4 g (Per 330ml)

Created: Tuesday May 28th 2024

Original Gravity:

1.050

Final Gravity:

1.016

ABV (standard):

4.4%

IBU (tinseth):

17.6

SRM (morey):

28.2

Mash pH

5.3

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3.40 kg	Weyermann - Pilsner3.4 kg Pilsner	36	1.5	71.6%
1 kg	Weyermann - Munich Type II (Dark)1 kg Munich Type II (Dark)	37	10	21.1%
250 g	Weyermann - Carafa Special Type II250 g Carafa Special Type II	29.9	425	5.3%
100 g	Weyermann - Carafa III100 g Carafa III	32	525	2.1%
4.75 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
28 g	Hallertau Tradition (Germany)28 g Hallertau Tradition (Germany) Hops	Pellet	5	Boil	60 min	12.72	50%
14 g	Hallertau Tradition (Germany)14 g Hallertau Tradition (Germany) Hops	Pellet	5	Boil	30 min	4.89	25%
14 g	Hallertau Tradition (Germany)14 g Hallertau Tradition (Germany) Hops	Pellet	5	Aroma	0 min		25%
56 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
56 g	Hallertau Tradition (Germany) (Pellet)		17.61	100%
56 g / $ 0.00

Mash Guidelines

Amount	Start Temp	Target Temp	Time
23 L	55 °C	55 °C	10 min
23 L	66 °C	66 °C	62 min
23 L	78 °C	78 °C	10 min
Starting Mash Thickness: 3.65 L/kg

Other Ingredients

Amount	Name	Type	Use	Time
0.50 g	Ascorbic Acid	Water Agt	Boil	5 min.
5 ml	Lactic acid	Water Agt	Mash	--
0.50 each	Whirlfloc	Water Agt	Mash	--
2.20 g	Wyeast Nutrient	Water Agt	Boil	10 min.

Yeast

Fermentis - Saflager - German Lager Yeast W-34/70

Amount:	1 Each	Cost:
Attenuation (custom):	66%	Flocculation:	High
Optimum Temp:	9 - 22 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 87 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.44 Volumes

Target Water Profile

Oberwil, Basellandschaft, Switzerland

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

1.050 SG

Ferment at 54F. Fermenter No.2. Glycol chilled.

After 8 days, Sg was 1.016. Increased temp to 66F for diacetyl rest and held for 3 days. Then crashed to 42F.

Recipe Photos

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2024-07-06 18:37 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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