karakveld 2018 - Brulosophy - Munich Helles - Beer Recipe - Brewer's Friend

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karakveld 2018 - Brulosophy - Munich Helles

142 calories 12.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Munich Helles
Boil Time: 50 min
Batch Size: 40 liters (ending kettle volume)
Pre Boil Size: 33 liters
Pre Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 65% (ending kettle)
Calories: 142 calories (Per 330ml)
Carbs: 12.3 g (Per 330ml)
Created: Thursday December 28th 2017
1.047
1.008
5.0%
20.7
4.5
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 kg German - Bohemian Pilsner8 kg Bohemian Pilsner 38 1.9 87.9%
1 kg German - Munich Light1 kg Munich Light 37 6 11%
100 g German - Melanoidin100 g Melanoidin 37 25 1.1%
9.10 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g Fuggles100 g Fuggles Hops Leaf/Whole 4 Boil 50 min 20.66 100%
100 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.60 each Whirlfloc Fining Boil 15 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Sukker       CO2 Level: 2.6 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
25 L Infusion -- 66 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 33.2
Mash volume with grains 39.2
Grain absorption losses -9.1
Remaining sparge water volume 9.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 45.3 L) 33
Boil off losses -4.8
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil volume (equipment estimates 27.8 L) 40
Estimated amount in fermentor 40
Total: 43  
Equipment Profile Used: System Default
 
Notes


10.11: bryggedag. Deler i to. 20 l bohemian lager på 15°, 20 l vossakveik på 23°.

13.11: sakte bobling. Skrudde opp lageren til 17 og kveiken til 27.

1.12: tilsatte gelatin. Begge øla veldig mørke. Føkka vinbua opp bestillinga? Oksidert? Kvite flak i kveikøla. Gjær? Mugg? Villgjær?

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  • Last Updated: 2018-12-02 10:20 UTC