Acrimonious Going To Helles in a Bocket - Beer Recipe - Brewer's Friend

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Acrimonious Going To Helles in a Bocket

235 calories 23 g 12 oz
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Beer Stats
Method: All Grain
Style: Helles Bock
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.7 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Craft Beer and Brewing
Calories: 235 calories (Per 12oz)
Carbs: 23 g (Per 12oz)
Created: Monday February 11th 2019
1.071
1.016
7.2%
29.2
7.2
5.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb American - Pilsner7 lb Pilsner 37 1.8 40%
3.50 lb German - Munich Light3.5 lb Munich Light 37 6 20%
7 lb United Kingdom - Maris Otter Pale7 lb Maris Otter Pale 38 3.75 40%
17.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Mount Hood1 oz Mount Hood Hops Pellet 5.6 Boil 60 min 16.92 33.3%
2 oz Mount Hood2 oz Mount Hood Hops Pellet 5.6 Boil 10 min 12.27 66.7%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.80 g Gypsum Water Agt Mash 1 hr.
1.20 g Epsom Salt Water Agt Mash 1 hr.
0.70 g Baking Soda Water Agt Mash 1 hr.
3.40 g Calcium Chloride Water Agt Mash 1 hr.
1.10 g Gypsum Water Agt Sparge 0 min.
0.80 g Epsom Salt Water Agt Sparge 0 min.
2.10 g Calcium Chloride Water Agt Sparge 0 min.
 
Yeast
White Labs - German Lager Yeast WLP830
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 589 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
RO
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
55 5 15 70 60 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.5 gal 164.4 strike temp Infusion -- 152 °F 60 min
4 gal Fly Sparge -- 170 °F 15 min
Starting Mash Thickness: 1.48 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.48 qt/lb 6.48 25.9  
Mash volume with grains 7.88 31.5  
Grain absorption losses -2.19 -8.8  
Remaining sparge water volume (equipment estimates 3.58 g | 14.3 qt) 3.66 14.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.61 g | 30.5 qt) 7.7 30.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 10.14 40.6
Equipment Profile Used: System Default
 
Notes

Start fermentation at 50 for 3 days. Increase 1.5 deg per day

https://beerandbrewing.com/make-your-best-maibock/

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  • Last Updated: 2019-03-01 23:43 UTC