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Helles

185 calories 19.2 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 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 185 calories (Per 12oz)
Carbs: 19.2 g (Per 12oz)
URL: http://brulosophy.com/2019/07/29/cold-crashing-speed-immediate-vs-gradual-exbeeriment-results/
Created: Wednesday September 25th 2019
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Fermentables
Amount Fermentable Cost PPG °L Bill %
7.50 lb Viking - Pilsner Malt7.5 lb Pilsner Malt 37 2 87%
1 lb German - CaraHell1 lb CaraHell 34 11 11.6%
2 oz German - Melanoidin2 oz Melanoidin 37 25 1.4%
8.62 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.5 First Wort 90 min 18.15 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 15 min.
 
Yeast
Wyeast - Munich Lager 2308
Amount:
1 Each
Cost:
Attenuation (custom):
72%
Flocculation:
Medium
Optimum Temp:
48 - 56 °F
Starter:
No
Fermentation Temp:
50 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 101 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 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
5 gal Infusion -- 150 °F 60 min
3.5 gal Sparge -- 170 °F 20 min
Starting Mash Thickness: 2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 0.56 2.3  
Mash volume with grains 0.65 2.6  
Grain absorption losses -0.14 -0.6  
Remaining sparge water volume (equipment estimates 6.99 g | 28 qt) 5.21 20.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.62 2.5  
Pre boil volume (equipment estimates 7.79 g | 31.2 qt) 6 24  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 5.77 23.1
Equipment Profile Used: System Default
 
Notes

After slowing fermentation(5-7 days), raise to 56F for one week. Lower temp to 36F for lager, then transfer to keg.

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  • Last Updated: 2019-12-05 22:03 UTC