Was Zur Holle II - Beer Recipe - Brewer's Friend

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Was Zur Holle II

155 calories 15.5 g 12 oz
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Beer Stats
Method: BIAB
Style: Munich Helles
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.95 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Mike
Hop Utilization: 99%
Calories: 155 calories (Per 12oz)
Carbs: 15.5 g (Per 12oz)
Created: Monday May 18th 2020
1.047
1.011
4.7%
19.4
3.0
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Weyermann - Barke Pilsner Malt8 lb Barke Pilsner Malt 37.03 1.75 100%
8 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Hallertau Mittelfruh1.5 oz Hallertau Mittelfruh Hops Pellet 2.3 Boil 60 min 14.98 75%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 2.3 Boil 40 min 4.38 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4.85 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
6.25 g Epsom Salt Water Agt Mash 1 hr.
1.39 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - German Bock Lager Yeast WLP833
Amount:
1 Each
Cost:
Attenuation (custom):
76%
Flocculation:
Medium
Optimum Temp:
48 - 55 °F
Starter:
Yes
Fermentation Temp:
51 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 331 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 14.53 psi       Temp: 45 °F       CO2 Level: 2.47 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
22 8 0 31 39 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.5 gal Beta amylase Temperature -- 144 °F 90 min
7.5 gal Alpha amylase Temperature 144 °F 160 °F 30 min
7.5 gal Mash out Temperature 160 °F 170 °F 15 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.58 g | 34.3 qt) 8.2 32.8  
Mash volume with grains (equipment estimates 9.22 g | 36.9 qt) 8.84 35.4  
Grain absorption losses -1 -4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.33 g | 29.3 qt) 6.95 27.8  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5 20  
Volume into fermentor 5 20  
Total: 8.2 32.8
Equipment Profile Used: System Default
 
Notes

Hochkurz mash
Beta amylase rest: 144°F (62°C) for 30 to 45 minutes.
Alpha amylase rest: 160°F (71°C) for 30 to 45 minutes.
Mash out: 170°F (77°C) for 10 to 15 minutes.

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  • Last Updated: 2024-09-01 17:14 UTC