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Saint Catherine's Bells

Method: All Grain
Style: Maibock/Helles Bock
Boil Time: 60 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 9 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 72% (ending kettle)
Calories: 252 calories (Per 12oz)
Carbs: 24.5 g (Per 12oz)

Created: Sunday March 14th 2021

Original Gravity:

1.076

Final Gravity:

1.017

ABV (standard):

7.7%

IBU (tinseth):

25.2

SRM (morey):

8.4

Mash pH

5.5

Cost $

n/a

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Brew Log History

Target 48°F
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Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3.50 lb	Avangard - Pilsner3.5 lb Pilsner	37.3	1.7	20.6%
7.25 lb	Bairds - Maris Otter Pale Ale7.25 lb Maris Otter Pale Ale	37.5	2.5	42.6%
6.25 lb	Avangard - Light Munich6.25 lb Light Munich	37	8	36.8%
17 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
2.25 oz	Hallertau Mittelfruh2.25 oz Hallertau Mittelfruh Hops	Pellet	3.4	Boil	60 min	24.08	81.8%
0.50 oz	Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops	Pellet	3.4	Boil	5 min	1.07	18.2%
2.75 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
2.75 oz	Hallertau Mittelfruh (Pellet)		25.15	100%
2.75 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
10 gal	1 gal SO + 9 gal distilled	Strike	152 °F	148 °F	90 min
Starting Mash Thickness: 1.5 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
4.20 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
0.37 g	Salt	Water Agt	Mash	1 hr.
1 tsp	Lactic acid	Water Agt	Mash	1 hr.
2 tbsp	Yeast Nutrient	Other	Boil	10 min.
1 each	Whirlfloc	Water Agt	Boil	10 min.

Yeast

Wyeast - Bavarian Lager 2206

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Med-High
Optimum Temp:	46 - 58 °F	Starter:	Yes
Fermentation Temp:	48 °F	Pitch Rate:	2.0 (M cells / ml / ° P) 837 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.45 Volumes

Target Water Profile

Stoney Oaks Well Water

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
38	4	4	23	0	35
Target: Amber European Lager
Mash Chemistry and Brewing Water Calculator

Notes

Dough-in 147 F/Mash 148 F 85 min, 160 F 5 min, 170 F 5 min
Boil 90 min
Start fermentation @ 48 F, raise 1 F/day to 60 F, stir periodically, hold for 4-5 weeks in fermenter
Cold crash to 35 F, transfer to keg for lagering

Last Updated and Sharing

310

Views

Brews

Public: Yup, Shared
Last Updated: 2022-06-12 15:50 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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Saint Catherine's Bells

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