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Schweinsteiger Helles

154 calories 14.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Munich Helles
Boil Time: 90 min
Batch Size: 11 gallons (ending kettle volume)
Pre Boil Size: 14 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 73% (ending kettle)
Source: Yeasty Mike
Calories: 154 calories (Per 12oz)
Carbs: 14.7 g (Per 12oz)
Created: Monday November 6th 2017
1.047
1.010
4.9%
21.1
4.0
5.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
17.25 lb German - Pilsner17.25 lb Pilsner 38 1.6 92%
1 lb German - Munich Light1 lb Munich Light 37 6 5.3%
0.50 lb German - Melanoidin0.5 lb Melanoidin 37 25 2.7%
18.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.50 oz Hallertau Mittelfruh2.5 oz Hallertau Mittelfruh Hops Pellet 3.8 Boil 90 min 19.72 83.3%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 3.8 Boil 10 min 1.34 16.7%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 10 min.
1 tsp Gelatin Fining Other 14 days
 
Yeast
Mangrove Jack - Bavarian Lager M76
Amount:
6 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Medium
Optimum Temp:
45 - 57 °F
Starter:
No
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 729 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 9.16 psi       Temp: 32 °F       CO2 Level: 2.6 Volumes
 
Target Water Profile
Jerkbox Brewing HQ
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
11 gal 11 gallons added to reach target 14 gal boil volume Infusion -- -- 60 min
7 gal 161 water added to mash tun, stirred to 159, then added grains Strike 159 °F 150 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.36 gal (53.45 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.36 gal (5.45 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 7.03 28.1  
Mash volume with grains 8.53 34.1  
Grain absorption losses -2.34 -9.4  
Remaining sparge water volume 9.56 38.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.36 g | 53.5 qt) 14 56  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil volume (equipment estimates 11.64 g | 46.6 qt) 11 44  
Estimated amount in fermentor 11 44  
Total: 16.59 66.4
Equipment Profile Used: System Default
 
Notes

--Fermentation--
Without a starter, each fermenting keg will require 3 packets of dry yeast (6 total). Drop temp of fermenters to 50° BEFORE pitching yeast to avoid esters produced by higher temps.

Towards the end of fermentation, raise temperature of fermenters to 60° to ensure diacetyl reduction.

Upon reaching FG, cold crash lager. During cold crash, pause temp at 45° and add 1 tsp gelatin mixture (heated to 145-150° in 1/2 cup water), split evenly between two fermenters. Then, continue crash to 32° and rest at least several days.

Alternate Yeasts: Wyeast 2308 | WLP833 | Saflager S-23

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  • Last Updated: 2020-01-04 17:19 UTC