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Schwarzbieresque System


Details

Beer Style
4C Schwarzbier (Black Beer) (BJCP)
Brewing Method
Extract 
Brew Type
Ale 
Recipe Volume
5 gal 
Boil Volume
4.08 gal 
Boil Time
60 min 
Actual Extract
377.0 points
Anticipated OG
1.074 SG
Boil SG
1.090 SG (at start of boil)
Anticipated Color
31.3 SRM     
Estimated IBU
31.6 IBU
Estimated FG
1.018 SG
Estimated Alcohol
7.2 %abv
Fermentation
Primary 4 d, Secondary 7 d, and Lager 28 d

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
1.074 SG High
FG
1.018 SG High
Alcohol
7.2 %abv High
Bitterness
31.6 IBU
Color
31.3 SRM High
Overall Compliance: 20.0%

Fermentables

Name Amount Color Potential % Grist
Briess DME Dark 8.1 lbs 30.0 °L 43 ppg 90.2 %
Briess Caramel 60L 0.5 lbs 60.0 °L 34 ppg 5.6 %
Dingemans Chocolate 0.25 lbs 340.0 °L 30 ppg 2.8 %
Briess Black Barley 0.13 lbs 500.0 °L 32 ppg 1.4 %
Totals 9.0 lbs 377.0 points 100%

Fermentables

Name: Briess DME Dark
Amount: 8.1 lbs
Color: 30.0 °L
Potential: 43 ppg
% Grist90.2 %
Name: Briess Caramel 60L
Amount: 0.5 lbs
Color: 60.0 °L
Potential: 34 ppg
% Grist5.6 %
Name: Dingemans Chocolate
Amount: 0.25 lbs
Color: 340.0 °L
Potential: 30 ppg
% Grist2.8 %
Name: Briess Black Barley
Amount: 0.13 lbs
Color: 500.0 °L
Potential: 32 ppg
% Grist1.4 %
Totals
Amount: 9.0 lbs
Potential: 377.0 points
% Grist: 100%

Hops

Hop Amount IBU When Time
Northern Brewer 1.00 oz @ 7.1 %AA (7.0 AAU) 20.2 (15.7 %) Boil 60 min
Hallertauer 2.00 oz @ 4.0 %AA (8.0 AAU) 11.3 (7.7 %) Boil 15 min
Totals 3.0 oz
Hop: Northern Brewer
Amount: 1 oz
%AA: 7.1
When: Boil
Time: 60 min
Hop: Hallertauer
Amount: 2 oz
%AA: 4.0
When: Boil
Time: 15 min
Totals
Amount: 3.0 oz

Yeast

Name Attenuation When
Wyeast 1028 London Ale 75 % Primary
Name: Wyeast 1028 London Ale
Attenuation: 75 %
When: Primary
 
 
 
Recipe Source: Anton Treml