HHB: German Lager - Beer Recipe - Brewer's Friend

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HHB: German Lager

255 calories 20.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Munich Helles
Boil Time: 60 min
Batch Size: 20 gallons (fermentor volume)
Pre Boil Size: 14 gallons
Pre Boil Gravity: 1.112 (recipe based estimate)
Post Boil Gravity: 1.078 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Brewer's Friend
Calories: 255 calories (Per 12oz)
Carbs: 20.2 g (Per 12oz)
Created: Saturday August 14th 2021
1.078
1.011
8.8%
23.5
11.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
32 lb German - Pilsner32 lb Pilsner 38 1.6 57.1%
18 lb German - Vienna18 lb Vienna 37 4 32.1%
2 lb German - Carapils2 lb Carapils 35 1.3 3.6%
4 lb Munich - 60L4 lb Munich - 60L 33 60 7.1%
56 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 oz Yakima Valley 5224 oz Yakima Valley 522 Hops Pellet 10.75 Boil 60 min 23.48 100%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Whirlfloc Fining Boil 0 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
2 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
Yes
Fermentation Temp:
48.2 °F
Pitch Rate:
1.75 (M cells / ml / ° P) 2501 B cells required
Fermentis - Saflager - Swiss Lager Yeast S-189
Amount:
2 Each
Cost:
Attenuation (avg):
84%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
Yes
Fermentation Temp:
48.2 °F
Pitch Rate:
1.75 (M cells / ml / ° P) 2501 B cells required
Fermentis - Saflager - German Lager Yeast S-23
Amount:
2 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
Yes
Fermentation Temp:
48.2 °F
Pitch Rate:
1.75 (M cells / ml / ° P) 2501 B cells required
Mangrove Jack - Kveik Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
68 - 104 °F
Starter:
Yes
Fermentation Temp:
48.2 °F
Pitch Rate:
1.75 (M cells / ml / ° P) 2501 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.2 gal First Infusion Infusion -- 150 °F 60 min
0.4 gal Second Infusion Infusion -- 158 °F 30 min
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 21.65 gal (86.6 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 9.65 gal (38.6 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 28.98 gal (115.92 qt). Suggest reducing strike water volume to 7.52 gal (30.08 qt) and adding 16.98 gal (67.92 qt) sparge/top-off. 24.5 98  
WARNING: Based on your provided mash thickness (1.75 qt/lb), your strike volume will exceeds the total water needed for the recipe (21.25 g). Reduce mash thickness to 1.51 qt/lb or increase pre-boil volume to 17.25 g.    
Strike water volume at mash thickness of 1.75 qt/lb 24.5 98  
Mash volume with grains 28.98 115.9  
Grain absorption losses -7 -28  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 21.65 g | 86.6 qt) 14 56  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 20 80  
Going into fermentor 20 80  
Total: 21.25 85
Equipment Profile Used: System Default
 
Notes

Brewed with Ana, and Nancy


Yeast Pitch Rate:
Units:
Sugar Scale:
Wort Gravity (OG):
1.049
(1.xxx)
Wort Volume:
5.5
(Gallons)
Target Pitch Rate:
(million cells / ml / degree plato)
Yeast Type:
Dry Yeast Amount:
11
(grams)
Cell Density:
10
(billion cells / gram) cell count estimates


Cells Available:
110 billion cells
Pitch Rate As-Is:
0.43M cells / mL / °P
Target Pitch Rate Cells:
443 billion cells
Difference:
-333 billion cells

Needs starter (see below), or more yeast.

Part 2: Make a starter if required, supports up to 3 step-ups.
Yeast Starter - Up To 3 Step-Ups:
Starting Yeast Count:
110
(Billion Cells)
Enter the number of cells you are starting with, or click the 'grab from above' button if you set up your yeast in the previous section.
Starter - Step 1:
Starter Size (L) Gravity (1.xxx) Growth Model and Aeration

3

1.036

DME Required:
10.9 oz, 308.1 g
Growth Rate:
1.4
Intial Cells Per Extract (B/g): 0.36
Ending Cell Count:
541 billion cells
Resulting Pitch Rate:
2.14M cells / mL / °P
Starter meets desired pitching rate!

Priming Calculator:
Units:
Amount Being Packaged:
12.0
(Gallons)
Volumes of CO2:
2.0
(see table below)
Temperature of Beer:
68
(F) (see below *)


CO2 in Beer:
0.86 volumes
Priming Sugar Options:
Table Sugar: 7.3 oz.
Corn Sugar: 8.0 oz.
DME: 10.7 oz.
(Use one of the above options)
Carbonation Guidelines by Style
British Style Ales 1.5 - 2.0 volumes
Belgian Ales 1.9 - 2.4 volumes
American Ales and Lager 2.2 - 2.7 volumes
Fruit Lambic 3.0 - 4.5 volumes
Porter, Stout 1.7 - 2.3 volumes
European Lagers 2.2 - 2.7 volumes
Lambic 2.4 - 2.8 volumes
German Wheat Beer 3.3 - 4.5 volumes

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  • Last Updated: 2021-10-11 15:37 UTC