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Singha

142 calories 12.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Munich Helles
Boil Time: 90 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 26.61 liters
Post Boil Size: 18.05 liters
Pre Boil Gravity: 1.032 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 142 calories (Per 330ml)
Carbs: 12.3 g (Per 330ml)
Created: Tuesday May 6th 2025
1.047
1.008
5.0%
13.3
3.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.30 kg Weyermann - Pilsner3.3 kg Pilsner 36 1.5 71%
480 g Weyermann - Vienna Malt480 g Vienna Malt 37 3.5 10.3%
110 g Weyermann - Carapils110 g Carapils 34.5 2.1 2.4%
760 g Rice760 g Rice 35.5 1 16.3%
4,650 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4.50 g Magnum4.5 g Magnum Hops Leaf/Whole 15.7 Boil at 105 °C 60 min 10.69 23.1%
5 g Hallertau Mittelfruh5 g Hallertau Mittelfruh Hops Leaf/Whole 4.2 Boil at 105 °C 20 min 1.92 25.6%
10 g Hallertau Mittelfruh10 g Hallertau Mittelfruh Hops Leaf/Whole 4.2 Whirlpool at 80 °C 20 min 0.72 51.3%
19.50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Yeast Nutrient Other Boil 15 min.
1 each Whirlfloc Water Agt Boil 15 min.
 
Yeast
Lallemand - LalBrew Diamond Lager
Amount:
22 Grams
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 15 °C
Starter:
No
Fermentation Temp:
12 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 74 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 185 g       Temp: 20 °C       CO2 Level: 3.2 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
16.3 L Infusion 65.5 °C 65.5 °C 60 min
Temperature 72 °C 72 °C 15 min
Temperature 76 °C 76 °C 10 min
16.1 L Batch Sparge 76 °C 76 °C 10 min
Starting Mash Thickness: 3.5 L/kg
Starting Grain Temp: 30 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.5 L/kg 16.3
Mash volume with grains 19.3
Grain absorption losses -4.7
Remaining sparge water volume (equipment estimates 15.9 L) 15.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.6 L) 26.6
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume 18.1
Hops absorption losses (whirlpool, hop stand) -0.1
Going into fermentor 18
Total: 32.2  
Equipment Profile Used: System Default
 
Notes

ปรุงน้ำ
Calcium Chloride = 5.5 g / Gypsum = 6.8 g / Epsom Salt = 1.7 g
................................................. ............
Fermentation 12°C = 10 วัน
Diacetyl 15°C = 2 วัน
Cold crash 2°C = 7 วัน
...........................................................
เป้าหมาย Mash pH 5.3–5.4 (วัดที่ 20°C)
...........................................................
CO2 3.2 ที่ 20 องศา 14 วัน

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  • Last Updated: 2026-07-08 02:55 UTC