Slappa Zappa - Beer Recipe - Brewer's Friend

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Slappa Zappa

146 calories 12.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Munich Helles
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.55 gallons
Post Boil Size: 5.31 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 64% (brew house)
Calories: 146 calories (Per 12oz)
Carbs: 12.1 g (Per 12oz)
Created: Wednesday November 6th 2024
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Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Bestmalz - BEST Pilsen8 lb BEST Pilsen 37 1.9 82.5%
1 lb Munich - Light 10L1 lb Munich - Light 10L 33 10 10.3%
317.50 g Briess - Carapils Malt317.5 g Carapils Malt 34.5 1.5 7.2%
9.70 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Yakima Valley Hops - GR Tettnanger1 oz GR Tettnanger Hops Pellet 2.8 Boil at 212 °F 90 min 12.84 33.3%
1 oz Yakima Valley Hops - GR Tettnanger1 oz GR Tettnanger Hops Pellet 2.8 Boil at 212 °F 15 min 5.95 33.3%
1 oz Zappa1 oz Zappa Hops Pellet 7 Boil at 212 °F 2 min 2.54 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.10 oz Lactic acid Water Agt Mash 1 hr.
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Epsom Salt Water Agt Mash 1 hr.
0.25 g Gypsum Water Agt Mash 1 hr.
1 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
White Labs - German Lager X Yeast WLP835
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
50 - 54 °F
Starter:
Yes
Fermentation Temp:
52 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 318 B cells required
Fermentis - Saflager - German Lager Yeast S-23
Amount:
4.12 Grams
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
Yes
Fermentation Temp:
52 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 318 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 26.87 psi       Temp: 68 °F       CO2 Level: 2.45 Volumes
 
Target Water Profile
Munich (decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 20 4 75 52 29
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.9 gal mash Infusion 154 °F 150 °F 30 min
2.9 gal Steeping 150 °F 154 °F 30 min
3.65 gal Batch Sparge 170 °F 155 °F 30 min
Starting Mash Thickness: 1.2 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.2 qt/lb 2.91 11.6  
Mash volume with grains 3.69 14.7  
Grain absorption losses -1.21 -4.9  
Remaining sparge water volume (equipment estimates 5.92 g | 23.7 qt) 5.1 20.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.36 g | 29.5 qt) 6.55 26.2  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.31 21.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.31 g | 21.2 qt) 5 20  
Total: 8.01 32.1
Equipment Profile Used: System Default
 
Notes

Use lactic acid as needed

Added 1 extra gram of baking soda.

Added 1 gallon water treated distilled water. Need to use 1 extra gallon for next time in the mash.

1.042 is pre boil gravity after dilution, pre dilution at 1.070.

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  • Last Updated: 2025-03-28 17:52 UTC