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Munich Helles - LODO

151 calories 14.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Munich Helles
Boil Time: 60 min
Batch Size: 8.5 gallons (ending kettle volume)
Pre Boil Size: 9 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Kevin
Calories: 151 calories (Per 12oz)
Carbs: 14.6 g (Per 12oz)
Created: Thursday November 22nd 2018
1.046
1.010
4.7%
19.1
3.2
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 lb German - Pale Ale6.5 lb Pale Ale 39 2.3 48.1%
7 lb German - Pilsner7 lb Pilsner 38 1.6 51.9%
13.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Tettnanger1.5 oz Tettnanger Hops Pellet 4.4 First Wort 60 min 17.24 75%
0.50 oz Tettnanger0.5 oz Tettnanger Hops Pellet 4.4 Boil 10 min 1.89 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
7 g Calcium Chloride Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
1 g Table Salt Water Agt Mash 1 hr.
2 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - Bavarian Lager 2206
Amount:
6 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Med-High
Optimum Temp:
46 - 58 °F
Starter:
No
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 552 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 6.75 27  
Mash volume with grains 7.83 31.3  
Grain absorption losses -1.69 -6.8  
Remaining sparge water volume 4.19 16.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 10.08 g | 40.3 qt) 9 36  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume (equipment estimates 7.43 g | 29.7 qt) 8.5 34  
Estimated amount in fermentor 8.5 34  
Total: 10.94 43.8
Equipment Profile Used: System Default
 
Notes

weyerman barke pils and weyerman PA malt

10.75 gallons to start with in BK

6 packs of fresh yeast into this batch.. no starter

Crush 2 campden tablets add to the strike water and let it set for no more than 5 minutes prior to doughing-in to allow the metabisulfite to scavenge the available dissolved oxygen at 10.75 gallons of striker water.

BTB

  • Mash 1 TSP to 10 gallons water
  • Boil - 1 tsp to 10 gallons of water to 1/4 of water at 15 mins left

    4 oz of water to 13 pounds of grain to condition

    Whirlfloc at 10 mins left

    yeast nutrient - 1 Tbsp with 10 to go


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  • Last Updated: 2018-12-01 04:27 UTC