Lemp Deck Lager - Beer Recipe - Brewer's Friend

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Lemp Deck Lager

205 calories 20.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Munich Helles
Boil Time: 90 min
Batch Size: 17 gallons (fermentor volume)
Pre Boil Size: 22 gallons
Post Boil Size: 19.8 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 73% (brew house)
Source: DrPaulsen
Calories: 205 calories (Per 12oz)
Carbs: 20.8 g (Per 12oz)
Created: Friday April 19th 2019
1.062
1.015
6.1%
20.5
4.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
30 lb German - Pilsner30 lb Pilsner 38 1.6 78.7%
4 lb German - Vienna4 lb Vienna 37 4 10.5%
4 lb Munich Light4 lb Munich Light 37 6 10.5%
2 oz German - Melanoidin2 oz Melanoidin 37 25 0.3%
38.12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 oz Hallertau Mittelfruh4 oz Hallertau Mittelfruh Hops Pellet 4.5 Boil 90 min 20.45 100%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.09 tsp Calcium Chloride (dihydrate) Water Agt Boil 90 min.
3.09 tsp Gypsum Water Agt Boil 90 min.
5 each Whirlfloc Water Agt Boil 10 min.
1.55 tsp Wyeast Nutrient Fining Boil 10 min.
18.55 each Oxygen Other Primary 0 min.
 
Yeast
White Labs - German Bock Lager Yeast WLP833
Amount:
2 Each
Cost:
Attenuation (custom):
73%
Flocculation:
Medium
Optimum Temp:
48 - 55 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.5 (M cells / ml / ° P) 1468 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.45
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 12 54 202 111 16
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
55.6 qt Dough-In Protein Rest Infusion -- 135 °F 1 min
Beta / Saccharafiction Rest Temperature -- 149 °F 30 min
Alpha / Dextrin Rest Temperature -- 160 °F 40 min
Mash Out Temperature -- 170 °F 5 min
Sparge Fly Sparge -- 170 °F 45 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 19.4 gal (77.6 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 7.4 gal (29.6 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 19.73 gal (78.92 qt). Suggest reducing strike water volume to 8.95 gal (35.8 qt) and adding 7.73 gal (30.92 qt) sparge/top-off. 16.68 66.7  
Strike water volume at mash thickness of 1.75 qt/lb 16.68 66.7  
Mash volume with grains 19.73 78.9  
Grain absorption losses -4.77 -19.1  
Remaining sparge water volume (equipment estimates 7.74 g | 30.9 qt) 10.34 41.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 19.4 g | 77.6 qt) 22 88  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume (equipment estimates 17 g | 68 qt) 19.8 79.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 19.8 g | 79.2 qt) 17 68  
Total: 27.02 108.1
Equipment Profile Used: System Default
 
Notes

Won 1st place in the combined Light Lagers & Pilsners category at the 2010 Granite City homebrew contest. Results may be found at the link, below.

https://www.facebook.com/notes/granite-city-food-brewery/gcfb-homebrew-contest-winners-congratulations/107914039254067


Collect 13.5 gal at 160F, to hit 13.75 gal at boiling (0.98/0.96 = 0.98 density ratio at 160 F vs 212 F). Boil down to 12.25 gallons.

Fill Levels
Start : 13.5 gal = 3.25"
(13.75 gal = 2.95")
Finish : 12.25 gal = 4.6"

Pre-boil OG should be around 1.044 for a 76% extraction efficiency.

Start Vol = 13.25 (68F)
Stop Vol = 11.75 (68F)
Ratio = 1.13
Gravity= 44 * 1.13 = 49

Boil from 13.75 down to 12.25 gallons. It will shrink to 11.75 gal. Leaving behind 0.5 gal in the Whirlpool & 0.25 gal in the CFC will give 11 gallons total (5.5 gallons into each fermentor).

Pitch 775 Billion cells (for 11 gallons)
~800 mL of slurry (1B cell/mL, 50% yeast)
~200 gm of propagated yeast slurry
~409 gm of harvested yeast slurry (2B cells/gm)

-Try to measure out 300 gm of slurry per fermentor (600 total), assuming a 50% factor of safety.



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  • Last Updated: 2020-09-18 18:55 UTC