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hellesish angles

168 calories 17.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Munich Helles
Boil Time: 60 min
Batch Size: 17 gallons (fermentor volume)
Pre Boil Size: 18 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 168 calories (Per 12oz)
Carbs: 17.6 g (Per 12oz)
Created: Monday September 18th 2017
1.051
1.013
5.1%
15.4
4.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
25.50 lb German - Bohemian Pilsner25.5 lb Bohemian Pilsner 38 1.9 76.6%
7.08 lb German - Vienna7.08 lb Vienna 37 4 21.3%
0.71 lb German - Acidulated Malt0.71 lb Acidulated Malt 27 3.4 2.1%
33.29 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5.67 oz Hallertau Hersbrucker5.67 oz Hallertau Hersbrucker Hops Pellet 2 Boil 60 min 15.4 100%
5.67 oz / $ 0.00
 
Yeast
White Labs - German Bock Lager Yeast WLP833
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
48 - 55 °F
Starter:
No
Fermentation Temp:
46 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 1219 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
beta amylase Infusion -- 149 °F 30 min
alpha amylase Infusion -- 158 °F 30 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 18.71 gal (74.85 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 6.71 gal (26.85 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 15.15 gal (60.59 qt). Suggest reducing strike water volume to 9.34 gal (37.35 qt) and adding 3.15 gal (12.59 qt) sparge/top-off. 12.48 49.9  
Strike water volume at mash thickness of 1.5 qt/lb 12.48 49.9  
Mash volume with grains 15.15 60.6  
Grain absorption losses -4.16 -16.6  
Remaining sparge water volume (equipment estimates 10.64 g | 42.6 qt) 9.93 39.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 18.71 g | 74.9 qt) 18 72  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.21 -0.9  
Post boil Volume 17 68  
Going into fermentor 17 68  
Total: 22.41 89.6
Equipment Profile Used: System Default
 
Notes

pitch 425 billion healthy yeast cells into 46f wort, allow temperature to free rise to 50f, and ferment for 10 days. Raise temperature to 60f for a diacetyl rest and hold until final is achieved. Tack to secondary and lager at 45f for at least 6 weeks before kegging.

yeast option wlp 833

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  • Last Updated: 2018-02-28 15:04 UTC