pdXiversary (Schwarzbier (Black Beer) | 4C)

pdXiversary (Schwarzbier (Black Beer) 4C)

This recipe is a clean and easy drinking Schwarzbier, perfect for the winter months.

Name: pdXiversary (Schwarzbier)
Style: Schwarzbier (Black Beer) (4C)
Type: All Grain

Recipe Specifications

Boil Size: 7.75 gal
Batch Size (fermenter): 5.50 gal
Estimated OG: 1.048 SG
Estimated Color: 21.1434001
Estimated IBU: 30.4 IBUs (Tinseth)
Estima.ed ABV: 4.8 %
Brewhouse Efficiency: 72.0%
Boil Time: 90 minutes


Amount Name Type %
9 lbs Gold Rush Munich Malt Grain 85.7%
1 lbs Gold Rush Pilsner Malt Grain 9.5%
8.0 oz Carafa II Grain 4.8%
0.50 oz Magnum [14.0%] - Boil 60.0 min Hop -
0.50 oz Saaz [4.0%] - Boil 15.0 min Hop -
1 pkg Dieter (Imperial Yeast#G03) Yeast -


Mash Schedule: Single Infusion, Light Body, Batch Sparge

Name Description Step Temperature Step Time
Mash In Add 3.28 gal of water at 163.7 F 152.0 F 75.0 mins



First time using the blichmann pump, SS Brewtech Mash Tun and new SS Brewtech Brewmasters Edt Kettle.

Made quite a few mistakes here.

  • Need to run some tests and determine how much heat is loss / padding that I need when adding the strike water to the mash tun. It ended up closer to 130F instead of 152F. Should probably use a calculator to take into account the mash tun, temp of grain, etc.
  • Wasn’t able to use the pump at all during the brew day for transferring water/wort or recirculating/sparging and whirlpooling. This was due to a dumb mistake a of mistakening the out port for the IN port. I tested it at the end of the brew day hooked up properly and it worked as expected.
  • NOTE: You can turn the racking arm, but it’s manual. YOu need to slightly loosen the tri clamp then turn the entire ball valve, then re-tightening the tri-clamp.
  • Got 7.5G pre-boil @ 1.035
  • Ended up in the fermenter with ~5G @ 1.044. Gravity was low, and I didn’t realize how much deadspace there was, may need to adjust beersmith. I also used .25G less than asked for during sparging for no good reason. Favor more wort to less wort.
  • Pitched yeast at 6:30pm when the wort was around 69F.


  • Took a gravity reading and it has reached 1.010 (maybe slightly under that at 1.009).
  • Started cold-crashing at 3pm when the beer was at 64F.
  • Kegged in the evening around 730 with the temperature at 61F.
  • Got 4.5-4.75G.
  • Purged with CO2 x3
  • Added 1 tsp of gelatin to 1/4 cup of cold water. Stirred and heated in 10s increments until the temp was about 145F.
  • Added to keg then pured with co2 3 times.
  • Hooked up to CO2 @ 35 PSI for 24 hours for bust carbonating. Will dial it down to ~12 PSI (serving) tomorrow.
  • Note for next time: When grabbing a sample or kegging, just rotate the nozzle at the bottom 45 degrees (or a touch more) to get clear beer and avoid getting yeast/trub into your sampling glass / keg.


  • Around 5pm, released pressure on the keg, and dialed it badk down to serving, ~12PSI.