Hellespelle - Beer Recipe - Brewer's Friend

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Hellespelle

152 calories 14.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Munich Helles
Boil Time: 60 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 55 liters
Post Boil Size: 50 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 152 calories (Per 330ml)
Carbs: 14.1 g (Per 330ml)
Created: Thursday August 4th 2022
1.050
1.010
5.2%
17.0
4.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 kg Viking - Pilsner Organic10 kg Pilsner Organic 37 2 87%
0.50 kg Viking - Munich Light0.5 kg Munich Light 36 6 4.3%
1 kg Viking - Vienna1 kg Vienna 37 3.6 8.7%
11.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
80 g Hallertau Hersbrucker80 g Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 16.97 100%
80 g / $ 0.00
 
Yeast
White Labs - German Lager Yeast WLP830
Amount:
2 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
10 - 13 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 217 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
55 L Infusion -- 64 °C 90 min
Starting Mash Thickness: 1.5 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 56.1 L. Suggest reducing initial water volume to 45.4 L and adding 10.7 L sparge/top-off.  
Strike water volume at mash thickness of 1.5 L/kg 17.3
Mash volume with grains 24.8
Grain absorption losses -11.5
Remaining sparge water volume (equipment estimates 51.3 L) 50.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 56.1 L) 55
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 50
Going into fermentor 50
Total: 67.4  
Equipment Profile Used: System Default
 
Notes

Hiiva lisätään vierteeseen 20C lämpötilassa. Olut nostetaan sen jälkeen jääkaappiin, jossa se käy n. 2 vk 10-11C lämpötilassa.

Käymisen loppuvaiheessa (kun käyminen selkeästi hidastuu) suoritetaan diasetyylilepo, eli lämpötila kohotetaan 18C kahdeksi päiväksi.

Tämän jälkeen suoritetaan varsinainen lagerointi 4C lämpötilassa n. 4 viikkoa. Jos mahdollista laske käymislämpötila lagerointilämpötilaan hitaasti, n. 1C per päivä vauhdilla.

Pullokarbonaatio hoidetaan sokerilla huoneenlämmössä n. 2 vk aikana.

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  • Last Updated: 2022-08-13 07:52 UTC