Cold Mandrill - Beer Recipe - Brewer's Friend

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Cold Mandrill

171 calories 17.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Munich Helles
Boil Time: 90 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 24 liters
Pre Boil Gravity: 11.6 °P (recipe based estimate)
Post Boil Gravity: 13.7 °P (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 171 calories (Per 330ml)
Carbs: 17.9 g (Per 330ml)
Created: Sunday November 28th 2021
13.7 °P
3.6 °P
5.4%
25.3
4.5
5.1
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.16 kg German - Floor-Malted Bohemian Pilsner4.16 kg Floor-Malted Bohemian Pilsner 38 1.8 80.5%
553.38 g Weyermann - Barke Munich Malt553.38 g Barke Munich Malt 37 8 10.7%
226.80 g Cane Sugar226.8 g Cane Sugar 46 0 4.4%
227.24 g German - Acidulated Malt227.24 g Acidulated Malt 27 3.4 4.4%
5,167.42 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Magnum10 g Magnum Hops Pellet 15 First Wort 0 min 19.96 23.3%
33 g Saaz33 g Saaz Hops Pellet 4 Boil 10 min 5.36 76.7%
43 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Irish Moss Fining Boil 10 min.
3 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
1 Each
Cost:
Attenuation (custom):
70%
Flocculation:
High
Optimum Temp:
25 - 40 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 101 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.47 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
74 19 55 88 101 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- 52 °C 30 min
-- 65 °C 60 min
-- 76 °C --
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 14.8
Mash volume with grains 18.1
Grain absorption losses -4.9
Remaining sparge water volume (equipment estimates 20.6 L) 19.4
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 29.8 L) 28.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 21 L) 24
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 24 L) 21
Total: 34.2  
Equipment Profile Used: System Default
 
Notes

Münchner Helles Kveik

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  • Last Updated: 2022-06-28 07:57 UTC