Rasen Mähen - Beer Recipe - Brewer's Friend

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Rasen Mähen

161 calories 15.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Munich Helles
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.75 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 75% (brew house)
Source: C.S.Rhoderick, LLC
Rating:
5.00 (1 Review)

Calories: 161 calories (Per 12oz)
Carbs: 15.8 g (Per 12oz)
Created: Sunday June 25th 2017
1.049
1.011
5.0%
19.3
3.3
5.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 lb German - Pilsner8.5 lb Pilsner 38 1.6 89.5%
1 lb German - Vienna1 lb Vienna 37 4 10.5%
9.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Hallertau Hersbrucker2 oz Hallertau Hersbrucker Hops Pellet 2.3 Boil 60 min 19.31 100%
2 oz / $ 0.00
 
Yeast
White Labs - Southern German Lager Yeast WLP838
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Med-High
Optimum Temp:
50 - 55 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 89 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.45 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13.5 qt Thick mash to boil - then infused back Decoction -- 120 °F 20 min
9 qt Thick mash to boil- then infused back Decoction -- 148 °F 40 min
6 qt Thin mash to boil- then infused back for mash out Decoction -- 156 °F 40 min
Mash out Temperature -- 168 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.56 14.3  
Mash volume with grains 4.32 17.3  
Grain absorption losses -1.19 -4.8  
Remaining sparge water volume (equipment estimates 5.7 g | 22.8 qt) 4.63 18.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.83 g | 31.3 qt) 6.75 27  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.19 32.8
Equipment Profile Used: System Default
 
Notes

Chill wort to 50°F and pitch yeast
Primary fermentation for 3 weeks at 48°F
Raise temp to 68° for 2 days for rest
Slowly chill to 34° (2°F reduction per day) for 2 months to lager then carbonate

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  • Last Updated: 2020-11-27 17:27 UTC