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Schwarz

Method: All Grain
Style: Schwarzbier
Boil Time: 90 min
Batch Size: 16.5 gallons (fermentor volume)
Pre Boil Size: 23.5 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Shawn Stevens
Calories: 170 calories (Per 12oz)
Carbs: 14.7 g (Per 12oz)

Created: Friday April 11th 2025

Original Gravity:

1.052

Final Gravity:

1.009

ABV (standard):

5.7%

IBU (tinseth):

28.8

SRM (morey):

25.0

Mash pH

5.5

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
23 lb	Bestmalz - Bestmalz - DE - Pilsen (BestMälz)	36	1.52	75.8%
5 lb	Bestmalz - Bestmalz - DE - Munich (BestMälz)5 lb Bestmalz - DE - Munich (BestMälz)	35	7.61	16.5%
1.33 lb	Briess - US - Briess - Midnight Wheat Malt	33	550	4.4%
1 lb	Thomas Fawcett - US - Pale Chocolate (Thomas Fawcett)	30	200	3.3%
30.33 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.66 oz	Cryo - Columbus0.66 oz Cryo - Columbus Hops	Pellet	25	First Wort	90 min	25.21	24.8%
2 oz	Yakima Valley Hops - Hallertau (Mittelfruh)2 oz Hallertau (Mittelfruh) Hops	Pellet	2.8	Boil	15 min	3.61	75.2%
2.66 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.66 oz	Cryo - Columbus (Pellet)	25.21	24.8%
2 oz	Yakima Valley Hops - Hallertau (Mittelfruh) (Pellet)	3.61	75.2%
2.66 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
40 qt	Mash In	Infusion	--	152 °F	60 min
10 gal		Strike	166 °F	152 °F	60 min
Starting Mash Thickness: 1.25 qt/lb Starting Grain Temp: 65 °F

Other Ingredients

Amount	Name	Type	Use	Time
1.10 qt	Whirlfloc Tablet	Fining	Boil	15 min.
2.40 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
3.50 g	Calcium Chloride (dihydrate)	Water Agt	Sparge	1 hr.
2.40 g	Gypsum	Water Agt	Mash	1 hr.
3.50 g	Gypsum	Water Agt	Sparge	1 hr.
1.80 ml	Phosphoric acid	Water Agt	Mash	1 hr.
8.60 ml	Phosphoric acid	Water Agt	Sparge	1 hr.

Yeast

Fermentis - Saflager - German Lager Yeast S-23

Amount:	1 Each	Cost:
Attenuation (avg):	82%	Flocculation:	High
Optimum Temp:	48 - 72 °F	Starter:	No
Fermentation Temp:	58 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 281 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Amount: Keg with 12.27 PSI CO₂ Level: 2.5 Volumes

Target Water Profile

Home

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
34	11	6	11	25	106
Average Chicago Water
Mash Chemistry and Brewing Water Calculator

Notes

Schwartz Field

Water Adjustment:
12.0 Gal Mash Water (12.0gal/32.00lbs grain = 1.25 qt/lb) = 9”
2.4gr Gypsum; 2.4gr Calcium Chloride; 1.8ml PHOS 75% acid

17.50 Gal Sparge Water = 13-1/8”
3.5gr Gypsum; 3.5gr Calcium Chloride; 8.6ml PHOS 75% acid

SO4/Cl Ratio: 1.4:1 (balanced)
5.47 pH estimate
Water Adjustment ***

Day of notes:

__ deg ambient temp

deg water temp

deg grain temp

strike temp calc of 163ish deg - 152 target result - __

60 min mash - 90 min boil

Pre Boil : 23.45 gal 17.6 in 10 brix 1.039 SG

result gal in __ brix __ SG

Post Boil: 18.2 gal 13.65 in 13.2 brix 1.052 SG

result __ gal in __ brix __ SG

__ min to cool from 212deg to _ deg (use chiller if possible)

pitched at 54 - solid activity __ hours later

Last Updated and Sharing

Views

Brews

Public: Yup, Shared
Last Updated: 2025-05-05 16:14 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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