(2023-04-14) Das Millionendorf (NHC Finals) - Beer Recipe - Brewer's Friend

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(2023-04-14) Das Millionendorf (NHC Finals)

165 calories 13 g 12 oz
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Beer Stats
Method: All Grain
Style: Munich Helles
Boil Time: 90 min
Batch Size: 5.75 gallons (fermentor volume)
Pre Boil Size: 8.25 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 9.3 °P (recipe based estimate)
Post Boil Gravity: 12.6 °P (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 165 calories (Per 12oz)
Carbs: 13 g (Per 12oz)
Created: Tuesday April 11th 2023
12.6 °P
1.8 °P
5.8%
19.0
3.5
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.75 lb German - Pilsner4.75 lb Pilsner 38 1.6 43.9%
4.50 lb German - Floor-Malted Bohemian Pilsner4.5 lb Floor-Malted Bohemian Pilsner 38 1.8 41.6%
0.50 lb German - Vienna0.5 lb Vienna 37 4 4.6%
0.75 lb German - CaraFoam0.75 lb CaraFoam 37 1.8 6.9%
5 oz German - Acidulated Malt5 oz Acidulated Malt 27 3.4 2.9%
10.81 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Spalt1 oz Spalt Hops Pellet 3.8 Boil 75 min 14.75 44.4%
0.50 oz Hersbrucker0.5 oz Hersbrucker Hops Pellet 2.3 Boil 60 min 4.27 22.2%
0.75 oz Hersbrucker0.75 oz Hersbrucker Hops Pellet 2.3 Whirlpool at 180 °F 0 min 33.3%
2.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.50 tsp Chalk Water Agt Mash 1 hr.
0.75 tsp Epsom Salt Water Agt Mash 1 hr.
0.50 tsp Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - German Bock Lager Yeast WLP833
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
48 - 55 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.75 (M cells / ml / ° P) 480 B cells required
Fermentis - Saflager - Swiss Lager Yeast S-189
Amount:
1 Each
Cost:
Attenuation (avg):
84%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.75 (M cells / ml / ° P) 480 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.47 Volumes
 
Target Water Profile
GFI Water Filter
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
41.7 9 0 56.1 35.5 0
Added 1 NaMBS to mash water, so sulfate is ~3 higher than 36.6
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 gal Beta Rest Temperature -- 148 °F 30 min
Dextrine Rest - Pull Thick Decoction after 20min Temperature -- 160 °F 60 min
2 gal Thick Mash: Boil (30min) Decoction -- 212 °F 15 min
Mashout & Recirc Temperature -- 168 °F 15 min
Starting Mash Thickness: 3.9 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Based on your provided mash thickness (3.9 qt/lb), your strike volume will exceeds the total water needed for the recipe (9.85 g). Reduce mash thickness to 3.63 qt/lb or increase pre-boil volume to 8.94 g.    
Strike water volume at mash thickness of 3.9 qt/lb 10.54 42.2  
Mash volume with grains 11.41 45.6  
Grain absorption losses -1.35 -5.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.08 g | 32.3 qt) 8.25 33  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume (equipment estimates 5.78 g | 23.1 qt) 6 24  
Hops absorption losses (whirlpool, hop stand) -0.03 -0.1  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.97 g | 23.9 qt) 5.75 23  
Total: 9.85 39.4
Equipment Profile Used: System Default
 
Notes

No Sparge Method used. After 10 minutes of the 162 rest, strained 2.0 gallon thick decoction mash into side kettle and brought to boil. Ensured main mash stayed at 162 after grain removal. simmered the decoction about 30 mins.

Entered into 2023 NHC-Indy 1st Round. Placed 2nd. Advanced to finals in San Diego. Beer was a skosh too hoppy (aromatically) with a full ounce at flameout , but bitterness was perfect. Decreased flameout hops in this batch so as not to mask the malt aroma.

Brewed 55 days before planned bottling on 6/8. Shipping deadline for NHC is 6/14 and judging is on 6/21

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  • Last Updated: 2023-12-15 16:04 UTC