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American Schwarzbier

Method: All Grain
Style: Schwarzbier
Boil Time: 90 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 16 gallons
Efficiency: 70% (brew house)
Source: Daniel Williams
Calories: 168 calories (Per 12oz)
Carbs: 17.6 g (Per 12oz)

Created: Monday May 14th 2012

Original Gravity:

1.051

Final Gravity:

1.013

ABV (standard):

5.0%

IBU (rager):

29.5

SRM (morey):

25.8

Mash pH

n/a

Cost $

n/a

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Brew Log History

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Calories: {{ stats.calories | number:1 }} / 12oz
Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
12 lb	American - Pale 2-Row12 lb Pale 2-Row	37	1.8	54.5%
1 lb	United Kingdom - Crystal 45L1 lb Crystal 45L	34	45	4.5%
1 lb	United Kingdom - Pale Chocolate1 lb Pale Chocolate	33	207	4.5%
7 lb	German - Munich Light7 lb Munich Light	37	6	31.8%
0.50 lb	German - De-Husked Caraf III0.5 lb De-Husked Caraf III - (late boil kettle addition)	32	470	2.3%
0.50 lb	American - Roasted Barley0.5 lb Roasted Barley - (late boil kettle addition)	33	300	2.3%
22 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	Bill %
1 oz	Perle1 oz Perle Hops	Leaf/Whole	8.2	Boil	90 min	20%
4 oz	Perle4 oz Perle Hops	Leaf/Whole	8.2	Boil	1 min	80%
5 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
5 oz	Perle (Leaf/Whole)		0	100%
5 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
36	153	Infusion	--	153 °F	60 min
1	Mash Out	Temperature	--	160 °F	10 min

Other Ingredients

Amount	Name	Type	Use	Time
1 each	whirlfoc	Fining	Boil	15 min.
1 tbsp	gelatin	Fining	Primary	0 min.
3 tbsp	yeast nutrient	Other	Primary	5 min.
2 each	oak cube	Other	Primary	1 min.

Yeast

White Labs - San Francisco Lager Yeast WLP810

Amount:	1 Each	Cost:
Attenuation (custom):	75%	Flocculation:	High
Optimum Temp:	58 - 65 °F	Starter:	Yes

1/4 gallon yeast

Amount:	1 Each	Cost:
Attenuation (avg):	0%	Flocculation:
Optimum Temp:	0 - 0 °F	Starter:	Yes

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Tasty's Malty Beer Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Tasty's water program for all Malty or dark beers - this is for 22 gallons using RODI water baking soda - 8 grams gypsum - 11 grams calcium chloride - 16 grams epsom salt - 10 grams canning salt - 1 gram
Mash Chemistry and Brewing Water Calculator

Notes

Strike with 10 gallons at 166 to hit 153. Verify Mash PH is 5.2. Adjust if necessary with lactic acid. Sparge with 12 gallons at 165-170

Pitch yeast at 50. Add 1vl for 2min of pure 02 prior to pitching. Ferment at 58. Raise to 65 degrees after a few days to clear diacytle.

Last Updated and Sharing

3,102

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Brews

Public: Yup, Shared
Last Updated: 2012-06-09 00:10 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

Other Brewers Who Brewed This Recipe:

donk

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American Schwarzbier

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