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Pitch Black Schwarzbier- Baker variation System


Details

Beer Style
4C Schwarzbier (Black Beer) (BJCP)
Brewing Method
All grain 
Brew Type
Lager 
Recipe Efficiency
75%
Recipe Volume
14 gal 
Boil Volume
15.31 gal 
Boil Time
75 min 
Maximum Extract
919.6 points
Potential Extract
689.7 points (75% from recipe)
Anticipated OG
1.049 SG
Boil SG
1.045 SG (at start of boil)
Anticipated Color
26.5 SRM     
Estimated IBU
32.9 IBU
Estimated FG
1.012 SG
Estimated Alcohol
4.9 %abv
Fermentation
Primary 14 d, Secondary 28 d, and Lager 28 d
Mash
20 m @ 122 tempF and 60 m @ 150 tempF

Style Compliance

4C Schwarzbier (Black Beer)
Original Gravity
1.046-1.052 SG
Final Gravity
1.010-1.016 SG
Alcohol
4.4-5.4 %abv
Bitterness
22.0-32.0 IBU
Color
17.0-30.0 SRM
 
OG
1.049 SG
FG
1.012 SG
Alcohol
4.9 %abv
Bitterness
32.9 IBU High
Color
26.5 SRM
Overall Compliance: 80.0%

Fermentables

Name Amount Color Potential % Grist
Weyermann Pilsner 17 lbs 2.0 °L 37 ppg 67.2 %
Weyermann Dark Munich 5 lbs 9.0 °L 37 ppg 19.8 %
Castle CaraMunich 1.25 lbs 47.0 °L 32 ppg 4.9 %
Castle Debittered Black Malt 1.25 lbs 500.0 °L 30 ppg 4.9 %
Weyermann Melanoidin 0.5 lbs 28.0 °L 37 ppg 2.0 %
Briess Black Barley 0.3 lbs 500.0 °L 32 ppg 1.2 %
Totals 25.3 lbs 919.6 points 100%

Fermentables

Name: Weyermann Pilsner
Amount: 17 lbs
Color: 2.0 °L
Potential: 37 ppg
% Grist67.2 %
Name: Weyermann Dark Munich
Amount: 5 lbs
Color: 9.0 °L
Potential: 37 ppg
% Grist19.8 %
Name: Castle CaraMunich
Amount: 1.25 lbs
Color: 47.0 °L
Potential: 32 ppg
% Grist4.9 %
Name: Castle Debittered Black Malt
Amount: 1.25 lbs
Color: 500.0 °L
Potential: 30 ppg
% Grist4.9 %
Name: Weyermann Melanoidin
Amount: 0.5 lbs
Color: 28.0 °L
Potential: 37 ppg
% Grist2.0 %
Name: Briess Black Barley
Amount: 0.3 lbs
Color: 500.0 °L
Potential: 32 ppg
% Grist1.2 %
Totals
Amount: 25.3 lbs
Potential: 919.6 points
% Grist: 100%

Hops

Hop Amount IBU When Time
Perle 3.00 oz @ 7.4 %AA (21.0 AAU) 30.9 (30.0 %) Boil 60 min
Hallertauer 0.60 oz @ 4.8 %AA (2.4 AAU) 2.0 (16.9 %) Boil 15 min
Totals 3.6 oz
Hop: Perle
Amount: 3 oz
%AA: 7.4
When: Boil
Time: 60 min
Hop: Hallertauer
Amount: 0.6 oz
%AA: 4.8
When: Boil
Time: 15 min
Totals
Amount: 3.6 oz

Yeast

Name Attenuation When
Wyeast 2206 Bavarian Lager 75 % Primary
Name: Wyeast 2206 Bavarian Lager
Attenuation: 75 %
When: Primary
 
 
 
Recipe Source: CCHBS