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Sch its schwarzy

149 calories 13.3 g 330 ml
Beer Stats
Method: BIAB
Style: International Dark Lager
Boil Time: 90 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 26 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 149 calories (Per 330ml)
Carbs: 13.3 g (Per 330ml)
Created Wednesday November 23rd 2016
1.049
1.009
5.3%
21.0
11.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.80 kg Belgian - Pilsner3.8 kg Pilsner 37 1.6 83.5%
0.50 kg American - Caramel / Crystal 80L0.5 kg Caramel / Crystal 80L 33 80 11%
0.15 kg American - Carapils (Dextrine Malt)0.15 kg Carapils (Dextrine Malt) 33 1.8 3.3%
0.10 kg German - Acidulated Malt0.1 kg Acidulated Malt 27 3.4 2.2%
4.55 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Hallertau Mittelfruh10 g Hallertau Mittelfruh Hops Pellet 3.75 First Wort 0 min 3.01 19.2%
20 g Hallertau Mittelfruh20 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 75 min 10.39 38.5%
20 g Hallertau Mittelfruh20 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 10 min 3.61 38.5%
2 g Mag2 g Mag Hops Pellet 15 Boil 60 min 3.98 3.8%
52 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
26 L Infusion 65 °C 60 min
5 L Sparge 74 °C 10 min
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 g Irish moss Fining Boil 15 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
Yes
Fermentation Temp:
12 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 383 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
3G each of chalk, gypsum and calcium chloride.
Mash Chemistry and Brewing Water Calculator
 
Notes

Using home roasted malt in this as is 80l caramel crystal.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2017-02-08 01:36 UTC
  • Snapshot Created: 2016-11-23 06:26 UTC
  • Link To Parent Recipe
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