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Mervin's Beard

142 calories 12.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Munich Helles
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 25.7 liters
Post Boil Size: 20 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 68% (brew house)
Calories: 142 calories (Per 330ml)
Carbs: 12.3 g (Per 330ml)
Created: Saturday September 28th 2019
1.047
1.008
5.0%
12.1
3.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg German - Bohemian Pilsner2 kg Bohemian Pilsner 38 1.9 41.6%
2 kg German - Wheat Malt2 kg Wheat Malt 37 2 41.6%
0.50 kg Rice Hulls0.5 kg Rice Hulls 0 0 10.4%
140 g German - Acidulated Malt140 g Acidulated Malt 27 3.4 2.9%
170 g Corn Sugar - Dextrose170 g Corn Sugar - Dextrose 42 0.5 3.5%
4.81 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Hallertau Hersbrucker40 g Hallertau Hersbrucker Hops Pellet 2.1 Boil 60 min 12.06 100%
40 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
300 g Ginger puree Flavor Boil 1 min.
 
Yeast
White Labs - American Ale Yeast Blend WLP060
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
20 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 82 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 131.1 g       Temp: 20 °C       CO2 Level: 2.5 Volumes
 
Target Water Profile
Treated DI water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
For 50 litres:

1/2 tsp Baking soda
1/2 tsp Gypsum
3 tsp Calcium Chloride
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10.3 L Strike 75 °C 67 °C 60 min
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 17.7 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 11.6
Mash volume with grains 14.7
Grain absorption losses -4.6
Remaining sparge water volume (equipment estimates 19.7 L) 19.5
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 25.9 L) 25.7
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 20
Going into fermentor 20
Total: 31.1  
Equipment Profile Used: System Default
 
Notes

170g sugar in fermentables represents sugar from ginger puree (google says 1.7g sugar per 100g ginger)

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  • Last Updated: 2019-10-27 07:44 UTC