Halm Brewery 1865 Export Lager - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Halm Brewery 1865 Export Lager

182 calories 19 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Munich Helles
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 182 calories (Per 12oz)
Carbs: 19 g (Per 12oz)
Created: Friday March 20th 2020
1.055
1.014
5.4%
52.0
5.3
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb German - Floor-Malted Bohemian Pilsner8 lb Floor-Malted Bohemian Pilsner 38 1.8 76.2%
2 lb German - Munich Light2 lb Munich Light 37 6 19%
0.50 lb American - Caramel / Crystal 10L0.5 lb Caramel / Crystal 10L 35 10 4.8%
10.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 4 First Wort 60 min 17.2 33.3%
1 oz Perle1 oz Perle Hops Pellet 8.2 Boil 60 min 32.06 33.3%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 5 min 2.73 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss rehydrated Water Agt Boil 15 min.
 
Yeast
Wyeast - Munich Lager 2308
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
48 - 56 °F
Starter:
No
Fermentation Temp:
50 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 5.2 oz       Temp: 68 °F       CO2 Level: 2.47 Volumes
 
Target Water Profile
Conway SC
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
6 2 76 22 9 162
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.6 gal Strike 129 °F 122 °F 30 min
6 qt Decoction 122 °F 147 °F 30 min
4 qt Decoction 147 °F 158 °F 30 min
4 qt Mashout Decoction 158 °F 170 °F --
4.3 gal Sparge 170 °F 170 °F --
Starting Mash Thickness: 1 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1 qt/lb 2.63 10.5  
Mash volume with grains 3.47 13.9  
Grain absorption losses -1.31 -5.3  
Remaining sparge water volume (equipment estimates 5.55 g | 22.2 qt) 5.44 21.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.61 g | 26.5 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.5 22  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.5 g | 22 qt) 5 20  
Total: 8.06 32.3
Equipment Profile Used: System Default
 
Notes

TO CONVERT THIS RECIPE TO EXTRACT

  1. Ignore mashing steps
  2. Convert grain bill to:
    6 lb. Pilzen LME
    1.5 lb. crushed Munich 10L for steeping
    0.5 lb. crushed Crystal 10L for steeping
  3. Steep 30 minutes at 152F in 1 gallon water
  4. After 30 minute steep sparge grains with 1 gallon water at 170F and press wort from grains as much as possible
Last Updated and Sharing
 
272
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-03-21 23:12 UTC