(2019-02-11) Das Millionendorf (NHC) - Beer Recipe - Brewer's Friend

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(2019-02-11) Das Millionendorf (NHC)

171 calories 17.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Munich Helles
Boil Time: 90 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 14.5 gallons
Pre Boil Gravity: 10.7 °P (recipe based estimate)
Efficiency: 82.5% (brew house)
Calories: 171 calories (Per 12oz)
Carbs: 17.6 g (Per 12oz)
Created: Tuesday January 29th 2019
12.8 °P
3.3 °P
5.1%
19.4
3.1
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb German - Pilsner11 lb Pilsner 38 1.6 55%
7 lb German - Floor-Malted Bohemian Pilsner7 lb Floor-Malted Bohemian Pilsner 38 1.8 35%
24 oz German - CaraFoam24 oz CaraFoam 37 1.8 7.5%
8 oz German - Acidulated Malt8 oz Acidulated Malt 27 3.4 2.5%
20 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Spalt2 oz Spalt Hops Pellet 4.7 Boil 75 min 16.59 55.6%
0.60 oz Hallertau Hersbrucker0.6 oz Hallertau Hersbrucker Hops Pellet 3 Boil 45 min 2.79 16.7%
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 3 Whirlpool at 180 °F 0 min 27.8%
3.60 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 tsp Calcium Chloride Water Agt Mash 1 hr.
1 tsp Chalk Water Agt Mash 1 hr.
1.50 tsp Epsom Salt Water Agt Mash 1 hr.
1 tsp Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - Munich Lager II 2352
Amount:
1 Each
Cost:
Attenuation (custom):
73%
Flocculation:
Medium
Optimum Temp:
52 - 62 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.5 (M cells / ml / ° P) 873 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
GFI Water Filter
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
43 9.3 0 57.8 36.6 0
Salts/LA in recipe added to mash. Added 1 tsp LA to sparge water. Added 2 NaMBS to mash water, so sulfate is ~7 higher than 36.6
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.4 gal Beta Rest Temperature -- 148 °F 30 min
Dextrine Rest - Pull Thick Decoction after 20min Temperature -- 162 °F 45 min
2 gal Thick Mash: 168(5min) & Boil (15min) Decoction -- 212 °F 20 min
13 gal Mash-Out & Recirc Sparge -- 170 °F 10 min
Starting Mash Thickness: 1 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 14.39 gal (57.54 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 2.39 gal (9.54 qt) sparge/top-off.    
Strike water volume at mash thickness of 1 qt/lb 5 20  
Mash volume with grains 6.6 26.4  
Grain absorption losses -2.5 -10  
Remaining sparge water volume (equipment estimates 12.14 g | 48.5 qt) 12.25 49  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 14.39 g | 57.5 qt) 14.5 58  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil Volume 12.04 48.2  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Going into fermentor 12 48  
Total: 17.25 69
Equipment Profile Used: System Default
 
Notes

Decanted WY2352 starter ~400B cells for Ferm #1
Partially Decanted 34/70 slurry starter ~400B cells for Ferm #2
OG: 12.8 Brix

This was a great blend of malts. Excellent Helles, Might try adding 5% Vienna in place of equivalent amount of Pils in batch for the NHC Finals

1st Place: 2019 NHC 1st Round - Indianapolis out of 24 total entries.



Award Winning Recipe
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  • Last Updated: 2019-04-23 11:17 UTC