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Rye Lager BBB

160 calories 15 g 12 oz
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Beer Stats
Method: All Grain
Style: Munich Helles
Boil Time: 60 min
Batch Size: 22.7 liters (fermentor volume)
Pre Boil Size: 28.62 liters
Post Boil Size: 22.7 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 160 calories (Per 12oz)
Carbs: 15 g (Per 12oz)
Created: Monday June 15th 2026
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Kjeller 5 Munich Helles 25 l

by Kjeller 5

OG: 1.049 FG: 1.010 ABV: 5.1% IBU: 22

1.049
1.010
5.2%
18.9
4.4
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Weyermann - Pilsner4 kg Pilsner 36 1.5 74.8%
1 kg Weyermann - Rye Malt1 kg Rye Malt 36 3.7 18.7%
0.35 kg Weyermann - Carahell0.35 kg Carahell 34 10 6.5%
5.35 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
34 g Hallertau Mittelfruh34 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 15.71 69.4%
15 g Saaz15 g Saaz Hops Pellet 3.5 Boil 15 min 3.21 30.6%
49 g / $ 0.00
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 97 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Bonafont
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 19.5
Mash volume with grains 23.1
Grain absorption losses -5.4
Remaining sparge water volume (equipment estimates 15.4 L) 15.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.6 L) 28.6
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 22.7
Going into fermentor 22.7
Total: 34.9  
Equipment Profile Used: System Default
 
Notes

65 c mash 60 minutos
75 minutos de hervor
10 c a 14 c constante de 10 a 14 dias segun densidad final
Pasar a secundario 3 semanas de lagering 2 c a 4 c
Realizar primming y dejarlas reposar 1.5 semanas luego pasarlas a frio dejarlas en maduracion 2 semanas.

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  • Last Updated: 2026-06-17 04:20 UTC