Hells Yeah! - Beer Recipe - Brewer's Friend

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Hells Yeah!

163 calories 13.7 g 12 oz
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Beer Stats
Method: BIAB
Style: Munich Helles
Boil Time: 90 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 8.25 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 70% (ending kettle)
Calories: 163 calories (Per 12oz)
Carbs: 13.7 g (Per 12oz)
Created: Thursday June 5th 2014
1.050
1.008
5.4%
19.5
5.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb German - Pilsner10 lb Pilsner 38 1.6 88.9%
1 lb German - Munich Dark1 lb Munich Dark 37 15.5 8.9%
0.25 lb German - Melanoidin0.25 lb Melanoidin 37 25 2.2%
11.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Hallertau Hersbrucker1.5 oz Hallertau Hersbrucker Hops Pellet 3.2 Boil 60 min 18.47 75%
0.50 oz Northern Brewer - Hallertau0.5 oz Hallertau Hops Pellet 3.2 Boil 5 min 1 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Fining Boil 15 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 422 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Munich (decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 0 0 51 50 0
8.75g distilled water plus 3g Gypsum, 3.5g CaCl, and 3.5 mL of Lactic Acid.. target room temp mash pH is 5.35
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.75 gal Protein Rest Temperature -- 131 °F 5 min
8.75 gal Alpha Amylase Rest Temperature -- 144 °F 35 min
8.75 gal Beta Amylase Rest Temperature -- 163 °F 30 min
8.75 gal Mash Out Temperature -- 173 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 9.91 39.6  
Mash volume with grains 10.81 43.2  
Grain absorption losses -1.41 -5.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.33 g | 33.3 qt) 8.25 33  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume (equipment estimates 5.93 g | 23.7 qt) 6 24  
Estimated amount in fermentor 6 24  
Total: 9.91 39.6
Equipment Profile Used: System Default
 
Notes

Trying a new Mash and fermentation profile for this guy.

Re hydrated the yeast and put in some yeast nutrient. Used 50F water for the re hydrate then pitched after a 35s Oxygen burst in wort.

No visible fermentation signs till about 48 hours or a little after though its hard to tell because you cant see through the Speidel.

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  • Last Updated: 2017-03-26 03:34 UTC