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Helles Bock - Braumeister 20 L

215 calories
Method: BIAB
Style: Maibock/Helles Bock
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 75% (brew house)
Source: AnteK
Rating:
51

Calories: 215 calories (Per 355mL)
Share: <EMBED>
1.065
1.016
6.39%
23.96
6.83
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
3.5 kg German - Pilsner3.5 kg Pilsner 38 1.6 60.3%
1 kg German - Vienna1 kg Vienna 37 4 17.2%
1 kg German - Munich Light1 kg Munich Light 37 6 17.2%
300 g German - Melanoidin300 g Melanoidin 37 25 5.2%
5.8 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU
10 g Magnum10 g Magnum Hops Pellet 15 Boil 60 min 17.39
15 g Domestic Hallertau15 g Domestic Hallertau Hops Pellet 3.9 Boil 30 min 5.21
15 g Domestic Hallertau15 g Domestic Hallertau Hops Pellet 3.9 Boil 5 min 1.35
 
Mash Guidelines
Amount Description Type Temp Time
25 LTemperature65 °C--
--Mash inInfusion65 °C30 min
--MashInfusion66 °C40 min
--Mash outInfusion75 °C15 min
3 L3L Sparge waterSparge75 °C--
 
Other Ingredients
Amount Name Type Use Time
1 each Yeast Nutrient Fining Boil 15 min.
1 each Whirlfloc Fining Boil 15 min.
 
Yeast
Amount:
1
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
9 - 13 °C
Starter:
Yes
Fermentation Temp:
10 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 501 B cells required
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile: Munich (Dark Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
82 20 4 2 16 320
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Recipe is in Metric, but your profile specifies US units. Adjusted volumes to US units    
Total mash water needed 10.25 41  
Grain absorption losses -3.2 -12.8  
Starting boil volume 7.05 28.2  
Boil off losses -1.5 -6  
Hops absorption losses -0 -0  
Amount going into fermentor 5.55 22.2  
Total: 10.25 41
 
Notes
My recipes are all elaborated for Speidel Braumeister 20L
The recipes clone are sometimes a little different from the original but are adjusted according to the final result.

BIAB method for Braumeister 20l, efficiency 75 %
total Water: 28l.
25l to mash
3l to sparge
Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 10˚C - 5/7 days than diacetyl rest at 20˚C.
Rack to secondary and lager for at least four/ five weeks at 40 °F (5 °C) or below.
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Last Updated: 2016-10-27 15:25 UTC