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Hellesdale

156 calories 13.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Munich Helles
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 156 calories (Per 12oz)
Carbs: 13.4 g (Per 12oz)
Created: Sunday August 18th 2019
1.048
1.008
5.3%
14.5
4.0
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb The Swaen - Swaen Pilsner10 lb Swaen Pilsner 38 2 90.9%
0.50 lb German - CaraHell0.5 lb CaraHell 34 11 4.5%
0.50 lb American - Vienna0.5 lb Vienna 35 4 4.5%
11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Spalt0.75 oz Spalt Hops Pellet 1.7 Boil 60 min 3.8 42.9%
0.75 oz Crystal0.75 oz Crystal Hops Pellet 4.5 Boil 60 min 10.06 42.9%
0.25 oz Spalt0.25 oz Spalt Hops Pellet 1.7 Boil 15 min 0.63 14.3%
1.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
3.50 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 95 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.47 Volumes
 
Target Water Profile
DI
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
13.75 qt Infusion -- 145 °F 30 min
4.9 qt Infusion -- 160 °F 30 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.13 16.5  
Mash volume with grains 5.01 20  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume (equipment estimates 5.07 g | 20.3 qt) 5 20  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.57 g | 30.3 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume (equipment estimates 6 g | 24 qt) 6.5 26  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.5 g | 26 qt) 6 24  
Total: 9.13 36.5
Equipment Profile Used: System Default
 
Notes

Post boil - split into two batches. Chill half and pitch with Lager yeast. Ferment in Keg with post loose.

72 hours at 55F, 24 hour raise to 62, then 4-7 days at room temp. Add gelatin and cold crash.

To the other half, add 0.5 lbs sugar and 0.5 oz Citra hops and then chill when the first one is done. Ferment with Belle Saison Yeast in bucket. Ferment 10 days at 68F, rack to keg and bottle.

Maybe add 1 gallon to small fermentor add peppercorns and citrus zest.

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  • Last Updated: 2019-08-18 21:42 UTC