(2019-04-24) Das Millionendorf - Beer Recipe - Brewer's Friend

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(2019-04-24) Das Millionendorf

169 calories 17.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Munich Helles
Boil Time: 100 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8.25 gallons
Post Boil Size: 5.8 gallons
Pre Boil Gravity: 9.3 °P (recipe based estimate)
Post Boil Gravity: 13.1 °P (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 169 calories (Per 12oz)
Carbs: 17.5 g (Per 12oz)
URL: https://www.indianastatefair.com/state-fair/competitionscontests/indiana-brewers-cup/
Created: Tuesday April 23rd 2019
12.7 °P
3.3 °P
5.1%
20.4
3.4
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 lb German - Pilsner4.5 lb Pilsner 38 1.6 43.9%
3.50 lb German - Floor-Malted Bohemian Pilsner3.5 lb Floor-Malted Bohemian Pilsner 38 1.8 34.1%
1 lb German - Vienna1 lb Vienna 37 4 9.8%
1 lb German - CaraFoam1 lb CaraFoam 37 1.8 9.8%
4 oz German - Acidulated Malt4 oz Acidulated Malt 27 3.4 2.4%
10.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Spalt1 oz Spalt Hops Pellet 4.7 Boil 75 min 17.44 48.8%
0.30 oz Hallertau Hersbrucker0.3 oz Hallertau Hersbrucker Hops Pellet 3 Boil 45 min 2.93 14.6%
0.75 oz Hallertau Hersbrucker0.75 oz Hallertau Hersbrucker Hops Pellet 3 Whirlpool at 180 °F 0 min 36.6%
2.05 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.50 tsp Chalk Water Agt Mash 1 hr.
0.75 tsp Epsom Salt Water Agt Mash 1 hr.
0.50 tsp Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - Munich Lager II 2352
Amount:
1 Each
Cost:
Attenuation (custom):
73%
Flocculation:
Medium
Optimum Temp:
52 - 62 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.5 (M cells / ml / ° P) 433 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.47 Volumes
 
Target Water Profile
GFI Water Filter
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
43 9.3 0 57.8 36.6 0
Salts/LA in recipe added to mash. Added 1 tsp LA to sparge water. Added 2 NaMBS to mash water, so sulfate is ~7 higher than 36.6
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.2 gal Beta Rest Temperature -- 150 °F 30 min
Dextrine Rest - Pull Thick Decoction after 20min Temperature -- 162 °F 60 min
2 gal Thick Mash: Boil (30min) Decoction -- 212 °F 30 min
6.5 gal Mash-Out & Recirc Sparge -- 170 °F 10 min
Starting Mash Thickness: 1 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1 qt/lb 2.56 10.3  
Mash volume with grains (equipment estimates 3.15 g | 12.6 qt) 3.38 13.5  
Grain absorption losses -1.28 -5.1  
Remaining sparge water volume (equipment estimates 7.32 g | 29.3 qt) 7.22 28.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.35 g | 33.4 qt) 8.25 33  
Boil off losses -2.5 -10  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 5.8 23.2  
Hops absorption losses (whirlpool, hop stand) -0.03 -0.1  
Top off amount 0.23 0.9  
Going into fermentor 6 24  
Total: 9.78 39.1
Equipment Profile Used: System Default
 
Notes

Decanted WY2352 starter ~400B cells. Brew day went well. Nailed OG at 80% efficiency. Used recirculating chiller w/ ice reservoir and pitched around 48* w/ free rise to low 50's in chamber.

Silver: 2019 Indiana Brewers Cup (37 Entries)

Gold: 2019 NHC First Round. Scored 43 in 2019 Final Round and went to final table but didn't medal



Award Winning Recipe
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  • Last Updated: 2019-12-30 18:26 UTC