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(sch)Lager - Helles Export Lager

225 calories 19 g .5 L
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Beer Stats
Method: BIAB
Style: German Helles Exportbier
Boil Time: 35 min
Batch Size: 11 liters (fermentor volume)
Pre Boil Size: 7 liters
Post Boil Size: 11 liters
Pre Boil Gravity: 1.077 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (brew house)
Rating:
5.00 (1 Review)

Calories: 225 calories (Per .5L)
Carbs: 19 g (Per .5L)
Created: Tuesday January 23rd 2024
1.049
1.008
5.4%
23.6
5.0
5.8
5.36
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg Bestmalz - BEST Pilsen2 kg BEST Pilsen $ 2.00 / kg
$ 4.00 		37 1.9 80.3%
400 g Munich400 g Munich $ 2.90 / kg
$ 1.16 		37 6 16.1%
60 g German - Melanoidin60 g Melanoidin $ 3.30 / kg
$ 0.20 		37 25 2.4%
30 g American - Carapils (Dextrine Malt)30 g Carapils (Dextrine Malt) 33 1.8 1.2%
2,490 g / $ 5.36
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Hallertau Blanc10 g Hallertau Blanc Hops Pellet 10.5 First Wort 35 min 17.35 31.3%
12 g Hallertau Mittelfruh12 g Hallertau Mittelfruh Hops Pellet 2.8 Boil 20 min 3.69 37.5%
5 g Hallertau Mittelfruh5 g Hallertau Mittelfruh Hops Pellet 2.8 Boil 5 min 0.51 15.6%
5 g Mandarina Bavaria5 g Mandarina Bavaria Hops Pellet 11.4 Boil 5 min 2.06 15.6%
32 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Fermaid K Other Boil 5 min.
2 g Irish Moss Fining Boil 10 min.
1 g Gelatin Fining Primary 36 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
15 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 47 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 55.5 g       Temp: 20 °C       CO2 Level: 2.25 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
31 14 24 50 39 159.2
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.27 L Strike 69 °C 64 °C 30 min
Infusion -- 68 °C 30 min
-- 72 °C 15 min
3 L Sparge -- 75 °C --
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 17.9 L) 10.4
Mash volume with grains (equipment estimates 19.5 L) 12
Grain absorption losses -2.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 14.5 L) 7
Boil off losses -3.3
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 11
Volume into fermentor 11
Total: 10.4  
Equipment Profile Used: System Default
 
Notes

Fermented for 6 days at 15C ambient, wort rose to probably 17C.

After 6 days, put on balcony to cold crash at 1-3C for a day, then added gelatin. Brought back inside, put on ice with a blanket to keep cold for 36 hours before bottling

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  • Last Updated: 2024-03-06 20:09 UTC