MUNCHEN GROßES BIER (GRAN CERVEZA DE MUNICH) - Beer Recipe - Brewer's Friend

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MUNCHEN GROßES BIER (GRAN CERVEZA DE MUNICH)

175 calories 16.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Munich Helles
Boil Time: 60 min
Batch Size: 5.2 gallons (fermentor volume)
Pre Boil Size: 6.23 gallons
Post Boil Size: 5.45 gallons
Pre Boil Gravity: 11.6 °P (recipe based estimate)
Post Boil Gravity: 13.2 °P (recipe based estimate)
Efficiency: 65% (brew house)
Source: Eloy A Montenegro
Calories: 175 calories (Per 12oz)
Carbs: 16.5 g (Per 12oz)
Created: Friday November 3rd 2023
13.2 °P
2.8 °P
5.6%
19.0
4.8
5.6
23.28
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Weyermann - Pilsner10 lb Pilsner $ 2.40 / kg
$ 10.89 		36 1.5 83.8%
0.75 lb Weyermann - Munich Type I0.75 lb Munich Type I $ 1.70 / lb
$ 1.28 		38 6 6.3%
0.25 lb Weyermann - Melanoidin0.25 lb Melanoidin $ 2.05 / lb
$ 0.51 		34.5 27 2.1%
9 oz Weyermann - Carapils9 oz Carapils $ 1.90 / lb
$ 1.07 		34.5 2.1 4.7%
6 oz Weyermann - Acidulated6 oz Acidulated $ 2.10 / lb
$ 0.79 		27 3.4 3.1%
11.94 lbs / $ 14.53
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.80 oz Hallertau Tradition (Germany)0.8 oz Hallertau Tradition (Germany) Hops $ 2.50 / oz
$ 2.00 		Pellet 6.3 Boil 60 min 18.98 100%
0.80 oz / $ 2.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Wyeast - Beer Nutrient Other Boil 15 min.
1 each Whirlfloc Water Agt Boil 15 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
$ 6.75 / each
$ 6.75
Attenuation (custom):
77%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
Yes
Fermentation Temp:
53 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 389 B cells required
$ 6.75 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 8.92 psi       Temp: 34 °F       CO2 Level: 2.47 Volumes
 
Target Water Profile
41980
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
19 5 0 0 0 98
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 gal 65C Strike 155 °F 149 °F 60 min
Starting Mash Thickness: 1.8 qt/lb
Starting Grain Temp: 80 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.8 qt/lb 5.37 21.5  
Mash volume with grains 6.33 25.3  
Grain absorption losses -1.49 -6  
Remaining sparge water volume (equipment estimates 3.1 g | 12.4 qt) 2.6 10.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.73 g | 26.9 qt) 6.23 24.9  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume (equipment estimates 5.2 g | 20.8 qt) 5.45 21.8  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.45 g | 21.8 qt) 5.2 20.8  
Total: 7.97 31.9
Equipment Profile Used: System Default
 
Notes

Considerar reemplazo de Hallertaur por Perle o Cascade de Yakima (0.7) bien sutil OR

Densidad Inicial: 1.048 (12.0 °P)
Densidad Final: 1.011 (2.8 °P)
ADF (Apparent Degree of Fermentation = Grado aparente de fermentación): 77%
IBUs: 18
Color: 4 SRM (9 EBC)
Alcohol: 5,0% alcohol por volumen (3,9% alcohol por peso)
Hervor: 60 minutos
Volumen de Pre-hervor: 26,5 litros (7 galones)
Densidad de Pre-hervor: 1.041 (10.3 °P)

Usar 20 gramos de levadura seca debidamente rehidratada, 4 paquetes de levadura
líquida, o hacer un starter apropiado. Fermentar a 10°C (50°F). Dejar la cerveza
acondicionada al menos 4 semanas antes de embotellarla o servirla. Cuando esté
terminada, carbonatar la cerveza de 2,5 a 3 volúmenes.

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  • Last Updated: 2023-11-06 15:18 UTC