may day - Beer Recipe - Brewer's Friend

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may day

215 calories 21.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Helles Bock
Boil Time: 60 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 65% (ending kettle)
Calories: 215 calories (Per 12oz)
Carbs: 21.3 g (Per 12oz)
Created: Thursday February 27th 2020
1.065
1.015
6.5%
33.6
6.4
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.50 lb German - Pilsner10.5 lb Pilsner 38 1.6 65.6%
5.50 lb German - Munich Light5.5 lb Munich Light 37 6 34.4%
16 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.60 oz Magnum0.6 oz Magnum Hops Pellet 15 Boil 60 min 27.02 60%
0.40 oz Magnum0.4 oz Magnum Hops Pellet 15 Boil 10 min 6.53 40%
1 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each campton tab Water Agt Mash --
2 tbsp Five Star Chemicals - 5.2 pH Stabilizer Water Agt Mash --
1 each Whirlfloc Water Agt Boil 15 min.
0.50 tsp Wyeast - Beer Nutrient Water Agt Boil 10 min.
 
Yeast
Wyeast - Bavarian Lager 2206
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
46 - 58 °F
Starter:
Yes
Fermentation Temp:
55 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 722 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.47 Volumes
 
Target Water Profile
home
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
32 qt Batch Sparge 162 °F 156 °F 60 min
8 gal Strike 160 °F 152 °F 60 min
Starting Mash Thickness: 2 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 8 32  
Mash volume with grains 9.28 37.1  
Grain absorption losses -2 -8  
Remaining sparge water volume 1.25 5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.54 g | 30.2 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume (equipment estimates 5.46 g | 21.9 qt) 6 24  
Estimated amount in fermentor 6 24  
Total: 9.25 37
Equipment Profile Used: System Default
 
Notes

use two pkgs yeast to make 3L starter, then pitch 1 more in fermenter.
ferment 2- 3 weeks @ 55F,rack to secondary and lager 32-40F 4 wks
bring to room temp and keg

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  • Last Updated: 2020-03-03 16:23 UTC