Saint Catherine's Bells - Beer Recipe - Brewer's Friend

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Saint Catherine's Bells

252 calories 24.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Maibock/Helles Bock
Boil Time: 60 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 9 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 72% (ending kettle)
Calories: 252 calories (Per 12oz)
Carbs: 24.5 g (Per 12oz)
Created: Sunday March 14th 2021
1.076
1.017
7.7%
25.2
8.4
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 lb Avangard - Pilsner3.5 lb Pilsner 37.3 1.7 20.6%
7.25 lb Bairds - Maris Otter Pale Ale7.25 lb Maris Otter Pale Ale 37.5 2.5 42.6%
6.25 lb Avangard - Light Munich6.25 lb Light Munich 37 8 36.8%
17 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.25 oz Hallertau Mittelfruh2.25 oz Hallertau Mittelfruh Hops Pellet 3.4 Boil 60 min 24.08 81.8%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 3.4 Boil 5 min 1.07 18.2%
2.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4.20 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.37 g Salt Water Agt Mash 1 hr.
1 tsp Lactic acid Water Agt Mash 1 hr.
2 tbsp Yeast Nutrient Other Boil 10 min.
1 each Whirlfloc Water Agt Boil 10 min.
 
Yeast
Wyeast - Bavarian Lager 2206
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
46 - 58 °F
Starter:
Yes
Fermentation Temp:
48 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 837 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Stoney Oaks Well Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
38 4 4 23 0 35
Target: Amber European Lager
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 gal 1 gal SO + 9 gal distilled Strike 152 °F 148 °F 90 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6.38 25.5  
Mash volume with grains 7.74 30.9  
Grain absorption losses -2.13 -8.5  
Remaining sparge water volume 5 20  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.6 g | 30.4 qt) 9 36  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil volume (equipment estimates 7.4 g | 29.6 qt) 6 24  
Estimated amount in fermentor 6 24  
Total: 11.38 45.5
Equipment Profile Used: System Default
 
Notes

Dough-in 147 F/Mash 148 F 85 min, 160 F 5 min, 170 F 5 min
Boil 90 min
Start fermentation @ 48 F, raise 1 F/day to 60 F, stir periodically, hold for 4-5 weeks in fermenter
Cold crash to 35 F, transfer to keg for lagering

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  • Last Updated: 2022-06-12 15:50 UTC