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Delicious Schwarzbier

162 calories 16 carbs
Beer Stats
Method: All Grain
Style: Schwarzbier
Boil Time: 60 min
Batch Size: 28 liters (fermentor volume)
Pre Boil Size: 32 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Malt bill from Jamil
Calories: 162 calories (Per 355mL)
Carbs: 16 g (Per 355mL)
URL: http://vicbrew.org/results/VicBrew2016FullResults.pdf
Created Thursday June 9th 2016
1.049
1.011
4.93%
25.74
21.33
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
3.5 kg German - Munich Light3.5 kg Munich Light 37 6 56.1%
2 kg Belgian - Pilsner2 kg Pilsner 37 1.6 32.1%
0.25 kg American - Caramel / Crystal 20L0.25 kg Caramel / Crystal 20L 35 20 4%
0.25 kg American - Chocolate0.25 kg Chocolate 29 350 4%
0.12 kg American - Roasted Barley0.12 kg Roasted Barley 33 300 1.9%
0.12 kg German - Carafa III0.12 kg Carafa III 32 535 1.9%
6.24 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
10 g Northern Brewer10 g Northern Brewer Hops Pellet 8.8 First Wort   5.2 10%
17 g Northern Brewer17 g Northern Brewer Hops Pellet 8.8 Boil 60 min 14.48 17%
45 g Hersbrucker45 g Hersbrucker Hops Pellet 2.3 Boil 20 min 6.07 45%
28 g Hersbrucker28 g Hersbrucker Hops Pellet 2.3 Boil 0 min 28%
 
Mash Guidelines
Amount Description Type Temp Time
18 L Strike temp 73 Infusion 66 °C 60 min
23 L keep water 2cm above grain Sparge 76 °C 30 min
Starting Mash Thickness: 3 L/kg
 
Yeast
Wyeast - Bavarian Lager 2206
Amount:
1
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
8 - 14 °C
Starter:
Yes
Fermentation Temp:
10 °C
Pitch Rate:
-
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Munich (Dark Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
82 20 4 2 16 320
Total water 46L
Mash water 18L - 5.5g CaCl2, 1g CaSO4
Sparge water 23L (PH <6)
Boil kettle 2.5g CaCl2, 1g CaSO4 Record ID X1G9X1X for water calc
Mash Chemistry and Brewing Water Calculator
 
Notes

2nd try as removed the Sodium Metabisulfite Not an OD brew and
Grain not conditioned with 1-2% water prior to milling to reduce lipoxygenase and peroxidase enzymes.

Water boiled and chilled to 76c
Last 15 mins of boil add 1/2 whirfloc tab
Last 10 mins add 1.5 tsp yeast nutrient and pinch of zinc
Chill the wort quickly and pitch the yeast at 10c
Aerate the wort last and set ferm temp to 9c for 2 days then 10-12c

1st Place Vicbrew 2016 Amber and Dark lager



Award Winning Recipe
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  • Public: Yup, Shared
  • Last Updated: 2017-06-15 02:28 UTC
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