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Black Lager

169 calories 17.7 g 330 ml
Beer Stats
Method: All Grain
Style: Schwarzbier
Boil Time: 90 min
Batch Size: 55 liters (fermentor volume)
Pre Boil Size: 65 liters
Post Boil Size: 56 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 75% (brew house)
Source: TombaDG
Calories: 169 calories (Per 330ml)
Carbs: 17.7 g (Per 330ml)
Created Sunday February 16th 2020
1.055
1.014
5.3%
28.3
27.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.60 kg German - Pilsner6.6 kg Pilsner 38 1.6 54.5%
1 kg Weyermann - Carafa Special Type II (415 L)1 kg Carafa Special Type II (415 L) 70 415 8.3%
1 kg German - Vienna1 kg Vienna 37 4 8.3%
3.50 kg German - Dark Munich3.5 kg Dark Munich 36 10 28.9%
12.10 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
75 g Hallertau Tradition (Germany)75 g Hallertau Tradition (Germany) Hops Pellet 5.7 Boil 90 min 21.59 50%
50 g Hallertau Tradition (Germany)50 g Hallertau Tradition (Germany) Hops Pellet 5.7 Boil 15 min 6.68 33.3%
25 g Hallertau Tradition (Germany)25 g Hallertau Tradition (Germany) Hops Pellet 5.7 Boil 0 min 16.7%
150 g / 0.00 €
 
Mash Guidelines
Amount Description Type Temp Time
33 L Strike 67 °C 60 min
15 L Temperature 76 °C 10 min
20 L Sparge 76 °C --
Starting Mash Thickness: 3.14 L/kg
 
Yeast
Wyeast - Pilsen Lager 2007
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
9 - 13 °C
Starter:
Yes
Fermentation Temp:
11 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 261 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.5 bar       Temp: 6 °C       CO2 Level: 2.44 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Bill:
Pilsner malt - EBC 3-5 - 6.6kg (have 500gr)
Munchner malt - EBC 12-17 - 3.5 kg (have 600gr)
Vienna malt - EBC 7-9 - 1 kg
Carafa II - EBC 1100-1200 - 0.95 kg (have 800gr)

Yeast starter: 3-step,
2.5 gallon

Fermentation start (1 week) @ 10C
Then, slowly climbing toward a 3/4 day diacetyl rest at 17C
Cold crash for 4 days at 3-4 C
Transfer and lager in keg at 3-4C for 4-6 weeks

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-03-23 08:04 UTC
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