Sic Mundus 2 - Beer Recipe - Brewer's Friend

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Sic Mundus 2

144 calories 15.1 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: 1.040 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 144 calories (Per 330ml)
Carbs: 15.1 g (Per 330ml)
Created: Monday June 26th 2023
1.047
1.012
4.7%
16.4
3.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 lb American - Pilsner8.5 lb American - Pilsner 37 1.8 89.5%
1 lb American - Vienna1 lb Vienna 35 4 10.5%
9.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Domestic Hallertau1.5 oz Domestic Hallertau Hops Pellet 2.5 Boil 60 min 14.08 75%
0.50 oz Domestic Hallertau0.5 oz Domestic Hallertau Hops Pellet 2.5 Boil 15 min 2.33 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Water Agt Mash 10 min.
Priming
Method: co2       CO2 Level: 2.47 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
Infusion -- 62 °C 30 min
Infusion -- 71 °C 30 min
Temperature -- 77 °C 10 min
Starting Mash Thickness: 1.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.5 L/kg 6.5
Mash volume with grains 9.3
Grain absorption losses -4.3
Remaining sparge water volume (equipment estimates 28.6 L) 27.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.8 L) 28.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 21 L) 24
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 24 L) 21
Total: 33.7  
Equipment Profile Used: System Default
 
Notes

Primary 10days at 13C
Diacetyl rest 2 Days at 16c
Cold crash 4 days 4C
Keg

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  • Last Updated: 2023-06-26 19:07 UTC