Helles Bock - Braumeister 20 L - Beer Recipe - Brewer's Friend

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Helles Bock - Braumeister 20 L

200 calories 20.5 g 330 ml
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Beer Stats
Method: BIAB
Style: Maibock/Helles Bock
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 75% (brew house)
Source: AnteK
Rating:
5.00 (1 Review)

Calories: 200 calories (Per 330ml)
Carbs: 20.5 g (Per 330ml)
Created: Sunday February 21st 2016
1.065
1.016
6.4%
24.0
6.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg German - Pilsner3.5 kg Pilsner 38 1.6 60.3%
1 kg German - Vienna1 kg Vienna 37 4 17.2%
1 kg German - Munich Light1 kg Munich Light 37 6 17.2%
300 g German - Melanoidin300 g Melanoidin 37 25 5.2%
5.80 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Magnum10 g Magnum Hops Pellet 15 Boil 60 min 17.39 25%
15 g Domestic Hallertau15 g Domestic Hallertau Hops Pellet 3.9 Boil 30 min 5.21 37.5%
15 g Domestic Hallertau15 g Domestic Hallertau Hops Pellet 3.9 Boil 5 min 1.35 37.5%
40 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Yeast Nutrient Fining Boil 15 min.
1 each Whirlfloc Fining Boil 15 min.
 
Yeast
White Labs - German Bock Lager Yeast WLP833
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
9 - 13 °C
Starter:
Yes
Fermentation Temp:
10 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 501 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Munich (Dark Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
82 20 4 2 16 320
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 L Temperature -- 65 °C --
Mash in Infusion -- 65 °C 30 min
Mash Infusion -- 66 °C 40 min
Mash out Infusion -- 75 °C 15 min
3 L 3L Sparge water Sparge -- 75 °C --
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 33.6 L) 31.7
Mash volume with grains (equipment estimates 37.4 L) 35.5
Grain absorption losses -5.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.9 L) 25
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 21
Volume into fermentor 21
Total: 31.7  
Equipment Profile Used: System Default
 
Notes

My recipes are all elaborated for Speidel Braumeister 20L
The recipes clone are sometimes a little different from the original but are adjusted according to the final result.

BIAB method for Braumeister 20l, efficiency 75 %
total Water: 28l.
25l to mash
3l to sparge
Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 10˚C - 5/7 days than diacetyl rest at 20˚C.
Rack to secondary and lager for at least four/ five weeks at 40 °F (5 °C) or below.

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  • Last Updated: 2016-10-27 15:25 UTC