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028A Schwarzbier

Method: All Grain
Style: Schwarzbier
Boil Time: 90 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 8.5 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Randy Daily/Chris Salazar
Calories: 158 calories (Per 12oz)
Carbs: 15.6 g (Per 12oz)

Created: Monday January 14th 2019

Original Gravity:

1.048

Final Gravity:

1.011

ABV (standard):

4.9%

IBU (tinseth):

24.7

SRM (morey):

28.6

Mash pH

5.5

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
6 lb	American - Pilsner6 lb Pilsner	37	1.8	56.5%
3 lb	German - Munich Light3 lb Munich Light	37	6	28.2%
8 oz	German - Carafa III8 oz Carafa III - (late boil kettle addition)	32	535	4.7%
6 oz	American - Caramel / Crystal 60L6 oz Caramel / Crystal 60L	34	60	3.5%
8 oz	Belgian - CaraMunich8 oz CaraMunich	33	50	4.7%
4 oz	American - Midnight Wheat Malt4 oz Midnight Wheat Malt	33	550	2.4%
170 oz / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops	Pellet	4.6	Boil	60 min	15.41	50%
1 oz	Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops	Pellet	4.6	Boil	20 min	9.33	50%
2 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
2 oz	Hallertau Hersbrucker (Pellet)		24.74	100%
2 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
4.5 gal	Infusion	--	152 °F	60 min
	Temperature	--	168 °F	30 min
7.5 qt	Fly Sparge	--	168 °F	30 min
Starting Mash Thickness: 1.5 qt/lb

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 each	Whirlfloc		Fining	Boil	10 min.
0.50 tsp	Yeast Nutrient		Other	Boil	10 min.

Yeast

White Labs - German Lager Yeast WLP830

Amount:	1 Each	Cost:
Attenuation (avg):	76.5%	Flocculation:	Medium
Optimum Temp:	50 - 55 °F	Starter:	Yes
Fermentation Temp:	52 °F	Pitch Rate:	1.5 (M cells / ml / ° P) 440 B cells required

$ 0.00 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
Mash Chemistry and Brewing Water Calculator

Notes

3L Starter...
Pitch Yeast at 62 degrees. When fermentation starts, drop temperature to 52 degrees. After 2 weeks, raise temperature 2 degrees a day until reaches 62 degrees. Rest for 3 days. Rack to secondary, and drop temperature approx 5 degrees a day to reach 35 degrees. Lager for 6 weeks.

Last Updated and Sharing

208

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Brews

Public: Yup, Shared
Last Updated: 2019-01-17 23:06 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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