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Sommar Helles

249 calories 23.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Festbier
Boil Time: 70 min
Batch Size: 20 liters (ending kettle volume)
Pre Boil Size: 20 liters
Pre Boil Gravity: 1.081 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Ulf,Anders &Till
Calories: 249 calories (Per 330ml)
Carbs: 23.4 g (Per 330ml)
Created: Saturday May 2nd 2020
1.081
1.017
8.4%
28.6
5.0
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.60 kg Finland - Pilsner Malt4.6 kg Pilsner Malt 37 2 87.6%
0.65 kg German - Munich 10.65 kg Munich 1 36 7 12.4%
5.25 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Pacific gem15 g Pacific gem Hops Pellet 13.9 Boil 70 min 20.72 27.3%
20 g Pacifica20 g Pacifica Hops Pellet 3.6 Boil 30 min 5.32 36.4%
20 g Pacifica20 g Pacifica Hops Pellet 3.6 Boil 10 min 2.51 36.4%
55 g / $ 0.00
 
Yeast
Mangrove Jack - Bavarian Lager M76
Amount:
2 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Medium
Optimum Temp:
7 - 14 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 137 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Berghäll, Bålsta, Sweden
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
25 L 63 °C 63 °C 45 min
25 L 73 °C 73 °C 40 min
25 L 78 °C 78 °C --
Starting Mash Thickness: 5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 5 L/kg  
Mash volume with grains  
Remaining sparge water volume 17.3
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 3.6
Pre boil volume (equipment estimates 26.9 L) 20
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil volume (equipment estimates 13.1 L) 20
Estimated amount in fermentor 20
Total: 17.3  
Equipment Profile Used: System Default
 
Notes

Water

  • 20 ml Lactol
  • 1.5 g Magnesiumsulfat (Mg SO4x7H20)
  • 5 g Kalciumklorid 77% (CaCl2)

    Klarning

  • 1 g Protafloc
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-05-02 17:32 UTC