Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
0.50 oz |
Hallertau Hersbrucker0.5 oz Hallertau Hersbrucker Hops |
$ 2.49 / oz
$ 1.25 |
Pellet |
4 |
Boil
|
30 min |
5.4 |
33.3% |
|
1 oz |
Hallertau Tradition (Germany)1 oz Hallertau Tradition (Germany) Hops |
$ 3.09 / oz
$ 3.09 |
Pellet |
5 |
Boil
|
15 min |
8.72 |
66.7% |
|
1.50 oz
/ $ 4.34
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
6 gal |
Mash-in @135F for pH chk |
Infusion |
156 °F |
153 °F |
60 min |
|
3 gal |
pre-boil = 8.8g |
Infusion |
-- |
170 °F |
-- |
Priming
|
Method: co2
Amount: 24.52 psi
Temp: 35 °F
CO2 Level: 4 Volumes |
Target Water Profile
Munich (decarbonated)
| Ca+2 |
Mg+2 |
Na+ |
Cl- |
SO4-2 |
HCO3- |
|
50 |
20 |
4 |
95 |
52 |
29 |
Using 100% HyVee RO water then adding salts/etc
***
Yield goal is 5g net to keg
Assuming 12lb grain, 1.5oz hops, 9g total water:
pre-boil target 7.50 Grain loss 1.50 g
after hops loss 7.43 Hops loss 0.07 g
post-boil 6.09 Boil loss 1.34 g
post-chill 5.85 Chill loss 0.24 g |
|
Mash Chemistry and Brewing Water Calculator
|
Notes
Recipe points:
- Color should be SRM 3-9; IBU 10-15 (KCBierCo is 13).
- Want mash time >154F and also <150F, thus try to start ~156F and fade down to 148F
- Skipping the 90min mash and 90min boil from Hefe v1.0; taking DMS risk regarding the boil.
- Hefe v1.0 used Wyeast 3638, and v2.0 + v3.0 used Wyeast 3068. Supposedly, WY3068 and Lallemand Munich Classic are equivalent (Weihenstephan strain). I'm trying the latter since it's dry yeast (summertime). If I don't get as much banana, then I'll go back to WY3638.
- LalBrew Munich Classic range is (63 - 72F [or77F]). Fermenting toward top of the tolerance, ie 72F, for prominent banana esters.
- No need for diacetyl rest post-fermentation since this is an Ale yeast.
[Some claim the LalBrew Munich Classic is the dry version of the Weihenstephan strain WY3068, but others claim that's not exactly true, i.e. it is Doemens Strain 479 which is a descendent of the Weihenstephan strain but not a 1:1 comparison]
Rehydrate info from - https://www.lallemandbrewing.com/docs/products/tds/TDS_LALBREW_PREM_MUNICHCLASSIC_ENGLISH_DIGITAL.pdf
1) Sprinkle the yeast on the surface of 10 times its weight (~1.2 cup) in clean, sterilized water at 30-35°C (86-95F). Do not use wort, or distilled or reverse osmosis water, as loss in viability may result. Stir gently.
2) Leave undisturbed for 15 minutes, then stir to suspend yeast
completely.
3) Leave it to rest for 5 more minutes at 30-35°C (86-95F).
4) Without delay, adjust the temperature to that of the wort by
mixing aliquots of wort with the rehydrated yeast. Wort should be
added in 5 minute intervals and taking care not to lower the
temperature by more than 10°C (18F) at a time. Temperature shock of >10°C (18F) will cause formation of petite mutants leading to extended or incomplete fermentation and possible formation of undesirable flavors. Do not allow attemperation to be carried out by natural heat loss. This will take too long and could result in loss of viability or vitality.
5) Inoculate without delay into cooled wort in the fermenter.
Last Updated and Sharing
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- Last Updated: 2024-08-30 01:53 UTC
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|
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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