From Bamberg With Love - Beer Recipe - Brewer's Friend

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From Bamberg With Love

175 calories 18.7 g 12 oz
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Beer Stats
Method: All Grain
Style: German Helles Exportbier
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.6 gallons
Post Boil Size: 5.1 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Three Shakes Brewing
Calories: 175 calories (Per 12oz)
Carbs: 18.7 g (Per 12oz)
Created: Monday April 13th 2020
1.053
1.014
5.2%
22.6
4.1
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb German - Pilsner6 lb Pilsner 38 1.6 60%
0.50 lb Briess - Carapils Malt0.5 lb Carapils Malt 34.5 1.5 5%
0.50 lb Briess - Bonlander Munich Malt 10L0.5 lb Bonlander Munich Malt 10L 35.9 10 5%
3 lb Smoked Malt3 lb Smoked Malt 37 3 30%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Hallertau Mittelfruh2 oz Hallertau Mittelfruh Hops Pellet 3.1 Boil 60 min 22.56 100%
2 oz / $ 0.00
 
Yeast
Wyeast - Munich Lager 2308
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
48 - 56 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 409 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Bedford 2020
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
2 mg cacl2
1.5 mg Gypsum
3 ml Lactic Acid
2 MgS04
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Temperature -- 131 °F 15 min
-- 140 °F 15 min
-- 149 °F 45 min
Mashout -- 168 °F 10 min
2.5 gal -- 168 °F 30 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 5 20  
Mash volume with grains (equipment estimates 5.4 g | 21.6 qt) 5.8 23.2  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 3.93 g | 15.7 qt) 3.1 12.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.43 g | 29.7 qt) 6.6 26.4  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.1 20.4  
Top off amount 0.4 1.6  
Going into fermentor 5.5 22  
Total: 8.1 32.4
Equipment Profile Used: System Default
 
Notes

Next Brew: Remove .5lb Smoked, add .25 pils and carapils.

Brew Day #4 8/7/2022
4L starter (2+2)
Pre boil 1.046
SG 1.053
8/8 Pitched yeast 48f. Let rise to 50f.
8/12 Rise to 52f. (power outage forced hand) 1.035
8/19 FG 1.014 (5.12abv) Cold Crash
Added gas 8/22 at 13psi.


Brew#3 2/20/2022
Using OYL-114 with a 2L starter.
SG 1.055
2/21 Pitch Yeast
Fermented at 50f for 9 days.
Raised 2 degrees a day over the next 5 days.
Left at 60f for 1 week.
3/11 Room temp (68f)
3/14 cold crashed.
3/21 fined
4/3 kegged. 11.5 PSI

1L starter then a 2l starter

1/3/2021 - Brew Day #2
Hit pre and post boil marks (1.044 & 1.053)
Cooled to 68f. Let chill overnight to 49f, then pitched.
1/11 Let rise to 60f.
1/18 Let rise to room temp.
1/25 FG 1.013. Cold crashed.
1/29 Kegged. Gelatin. Gas 2.34 vols.


4/24/2020 - Brew Day
Pre boil 1.046. SG 1.054.
4/25 - Pitch yeast at 49f
1 week at 50. Brought up to 60 over 3 days.
Ferm slowed on day 11, brought up to 65-68 for diacetyl rest.

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  • Last Updated: 2022-09-03 12:06 UTC