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Sudo Lager

Method: All Grain
Style: Munich Helles
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 157 calories (Per 12oz)
Carbs: 14.9 g (Per 12oz)

Created: Thursday February 25th 2021

Helles

by Iliff Avenue Brewhouse

OG: 1.048 FG: 1.009 ABV: 5.0% IBU: 18

Original Gravity:

1.048

Final Gravity:

1.010

ABV (standard):

5.0%

IBU (tinseth):

19.1

SRM (morey):

4.7

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
7.75 lb	German - Bohemian Pilsner7.75 lb Bohemian Pilsner	38	1.9	76.1%
1 lb	German - Vienna1 lb Vienna	37	4	9.8%
1 lb	American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt)	33	1.8	9.8%
7 oz	Bestmalz - BEST Biscuit7 oz BEST Biscuit	35	20	4.3%
10.19 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.20 oz	Perle0.2 oz Perle Hops	Pellet	8.2	First Wort	0 min	6.94	18.2%
0.40 oz	Perle0.4 oz Perle Hops	Leaf/Whole	8.2	Boil	80 min	12.11	36.4%
0.50 oz	Saaz0.5 oz Saaz Hops	Leaf/Whole	3.5	Boil	0 min		45.5%
1.10 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.20 oz	Perle (Pellet)	6.94	18.2%
0.40 oz	Perle (Leaf/Whole)	12.11	36.4%
0.50 oz	Saaz (Leaf/Whole)		45.5%
1.10 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
7.5 gal	Rest 1	Decoction	164 °F	126 °F	10 min
7.5 gal	Rest 2	Decoction	126 °F	145 °F	40 min
7.5 gal	Rest 3	Decoction	145 °F	162 °F	20 min
7.5 gal	Sparge	Batch Sparge	162 °F	172 °F	10 min
Starting Mash Thickness: 1.5 qt/lb Starting Grain Temp: 65 °F

Yeast

Omega Yeast Labs - Lutra Kveik OYL-071

Amount:	1 Each	Cost:
Attenuation (avg):	78%	Flocculation:	Medium
Optimum Temp:	68 - 95 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 87 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.25 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

Notes

This recipe uses reverse osmosis (RO) water. Adjust all brewing water to a pH of 5.5 using phosphoric acid. Add 1 tsp. calcium chloride to the mash.

Mash the malts at 126 °F (52 °C) for 10 minutes.
Raise the temperature to 145 °F (63 °C) and mash for 40 minutes. Raise the temperature to 162 °F (72 °C) and mash for 20 minutes. Start recirculating wort. Raise the temperature to 172 °F (78 °C) for 10 minutes to mash out.

Add the first wort hops to the kettle. Sparge slowly and collect 6.5 gallons (24.5 L) of wort. Boil the wort for 90 minutes, adding hops at the times indicated in the recipe.

Last Updated and Sharing

1,214

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Brews

Public: Yup, Shared
Last Updated: 2021-02-26 14:52 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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