Helles Frozen Over - Beer Recipe - Brewer's Friend

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Helles Frozen Over

157 calories 14.1 g 12 oz
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Beer Stats
Method: Extract
Style: Munich Helles
Boil Time: 15 min
Batch Size: 1 gallons (fermentor volume)
Pre Boil Size: 1 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: RUSTABUST
Calories: 157 calories (Per 12oz)
Carbs: 14.1 g (Per 12oz)
Created: Saturday November 19th 2016
1.048
1.009
5.2%
20.4
2.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.15 lb Dry Malt Extract - Pilsen1.15 lb Dry Malt Extract - Pilsen 42 2 100%
1.15 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.40 oz Amarillo0.4 oz Amarillo Hops Pellet 7 Boil 11 min 14.59 66.7%
0.20 oz East Kent Goldings0.2 oz East Kent Goldings Hops Pellet 5.6 Boil 11 min 5.83 33.3%
0.60 oz / $ 0.00
 
Yeast
Fermentis - Saflager - German Lager Yeast S-23
Amount:
1 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
55 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Boil water added to kettle (equipment estimates 1.31 g | 5.2 qt) 0.91 3.6  
Volume increase from sugar/extract (early additions) 0.09 0.4  
Pre boil volume (equipment estimates 1.4 g | 5.6 qt) 1 4  
Boil off losses -0.38 -1.5  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil volume 1 4  
Going into fermentor 1 4  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 0.91 3.6
Equipment Profile Used: System Default
 
Notes

theyre saying to do a large starter for my american pils i have planned. like a gallon starter. with all that wort to drain off, might as well hop that shit and bottle it up....amirite?

using amarillo and ekg instead of opening a new saaz pack.

what temp to ferment at? care most about yeast propagation but also want it to be drinkable....i have 11 days so if i ferment lower it might be done in time. but also where would i do this, is the garage appropriate temperature?

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  • Last Updated: 2017-05-01 17:00 UTC