German Schwarzbier
| Selected Style and BJCP Guidelines |
| Minimum OG: | 1.046 SG | Maximum OG: | 1.052 SG |
| Minimum FG: | 1.010 SG | Maximum FG: | 1.016 SG |
| Minimum IBU: | 22 IBU | Maximum IBU: | 32 IBU |
| Minimum Color: | 17.0 SRM | Maximum Color: | 30.0 SRM |
| Recipe Overview |
| Wort Volume Before Boil: | 8.00 US gals | Wort Volume After Boil: | 6.00 US gals |
| Volume Transferred: | 5.50 US gals | Water Added To Fermenter: | 0.00 US gals |
| Volume At Pitching: | 5.50 US gals | Volume Of Finished Beer: | 5.00 US gals |
| Expected Pre-Boil Gravity: | 1.035 SG | Expected OG: | 1.046 SG |
| Expected FG: | 1.013 SG | Apparent Attenuation: | 70.9 % |
| Expected ABV: | 4.4 % | Expected ABW: | 3.4 % |
| Expected IBU (using Tinseth): | 28.4 IBU | Expected Color (using Morey): | 22.5 SRM |
| BU:GU ratio: | 0.61 | Approx Color: | |
| Mash Efficiency: | 70.0 % | ||
| Boil Duration: | 90.0 mins | ||
| Fermentation Temperature: | 50 degF |
| Fermentables |
| Ingredient | Amount | % | MCU | When |
| German Pilsner Malt | 9lb 0oz | 84.2 % | 2.0 | In Mash/Steeped |
| German Munich Malt | 1lb 0oz | 9.4 % | 0.9 | In Mash/Steeped |
| German Carafa II | 11.00 oz | 6.4 % | 49.3 | In Mash/Steeped |
| Hops |
| Variety | Alpha | Amount | IBU | Form | When |
| German Hallertauer Hersbrucker | 4.0 % | 1.65 oz | 24.0 | Loose Pellet Hops | 60 Min From End |
| German Hallertauer Hersbrucker | 4.0 % | 0.50 oz | 4.4 | Loose Pellet Hops | 20 Min From End |
| German Hallertauer Hersbrucker | 4.0 % | 0.50 oz | 0.0 | Loose Pellet Hops | At turn off |
| Other Ingredients |
| Ingredient | Amount | When |
| Yeast |
| Water Profile |
| Target Profile: | No Water Profile Chosen |
| Mash pH: | 5.2 |
| pH Adjusted with: | Unadjusted |
| Total Calcium (ppm): | 0 | Total Magnesium (ppm): | 0 |
| Total Sodium (ppm): | 0 | Total Sulfate (ppm): | 0 |
| Total Chloride(ppm): | 0 | Total Bicarbonate (ppm): | 0 |
| Mash Schedule |
| Mash Type: | Full Mash |
| Schedule Name: | Single Step Infusion (66C/151F) |
| Step Type | Temperature | Duration |
| Rest at | 151 degF | 60 |
| Recipe Notes |
|
From Classic Styles: Pre-boil: 1.040 OG: 1.047 FG: 1.010 IBU: 30 Color: 23 srm Alcohol: 4.8% abv |