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Schwartzbier

Method: All Grain
Style: Schwarzbier
Boil Time: 90 min
Batch Size: 40 liters (fermentor volume)
Pre Boil Size: 50 liters
Post Boil Size: 45 liters
Pre Boil Gravity: 11.1 °P (recipe based estimate)
Post Boil Gravity: 12.3 °P (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 303 calories (Per 660ml)
Carbs: 30.1 g (Per 660ml)

Created: Friday December 13th 2019

Original Gravity:

12.3 °P

Final Gravity:

2.9 °P

ABV (standard):

5.0%

IBU (tinseth):

26.9

SRM (morey):

24.8

Mash pH

5.7

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
6 kg	American - Pilsner6 kg Pilsner	37	1.8	62.4%
3 kg	American - Munich - Light 10L3 kg Munich - Light 10L	33	10	31.2%
0.25 kg	American - Chocolate0.25 kg Chocolate	29	350	2.6%
0.25 kg	American - Black Malt0.25 kg Black Malt	28	500	2.6%
0.12 kg	American - Roasted Barley0.12 kg Roasted Barley	33	300	1.2%
9.62 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
60 g	Mount Hood60 g Mount Hood Hops	Pellet	4.8	Boil	60 min	19.18	50%
30 g	Hallertau Hersbrucker30 g Hallertau Hersbrucker Hops	Pellet	4	Boil	30 min	6.14	25%
30 g	Hallertau Hersbrucker30 g Hallertau Hersbrucker Hops	Pellet	4	Boil	5 min	1.59	25%
120 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
60 g	Mount Hood (Pellet) 60 g Mount Hood (Pellet) Hops	19.18	50%
60 g	Hallertau Hersbrucker (Pellet)	7.73	50%
120 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
60 L		Infusion	63 °C	66 °C	60 min
Starting Mash Thickness: 6 L/kg Starting Grain Temp: 20 °C

Other Ingredients

Amount	Name	Cost	Type	Use	Time
5 g	Calcium Chloride (dihydrate)		Water Agt	Mash	--

Yeast

Wyeast - Bavarian Lager 2206

Amount:	2 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Med-High
Optimum Temp:	8 - 14 °C	Starter:	Yes
Fermentation Temp:	12 °C	Pitch Rate:	1.5 (M cells / ml / ° P) 737 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 1.04 bar Temp: 2 °C CO₂ Level: 3 Volumes

Target Water Profile

Calgary

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

Notes

Changes for this batch.

Increased munich portion to 1/3

Step mash:
60 min @ 63 degrees C
15 min @ 70
Mash out at 76

Lactic acid to achieve 5.45- 5.5 in mash

90 minute boil

starter at 10 plato with two packages of Bavarian 2206
(May 21, 2020 mfr date)

Last Updated and Sharing

291

Views

Brews

Public: Yup, Shared
Last Updated: 2020-06-25 19:55 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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