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SHHB German Lager

Method: All Grain
Style: German Pils
Boil Time: 90 min
Batch Size: 60 liters (fermentor volume)
Pre Boil Size: 70.27 liters
Post Boil Size: 64.26 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 82% (brew house)
Source: Michael Denis
Calories: 4 calories (Per 10ml)
Carbs: 0.4 g (Per 10ml)

Created: Wednesday July 14th 2021

Original Gravity:

1.048

Final Gravity:

1.010

ABV (standard):

5.0%

IBU (tinseth):

17.6

SRM (morey):

4.4

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
9.90 kg	Voyager Craft Malt - Atlas Latrobe9.9 kg Atlas Latrobe	37.6	2.03	88%
0.45 kg	Voyager Craft Malt - Biscuit0.45 kg Biscuit	36.3	15.23	4%
0.90 kg	Voyager Craft Malt - Munich Schooner0.9 kg Munich Schooner	36	8.63	8%
11.25 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
20 g	Magnum20 g Magnum Hops	Pellet	14.6	Boil at 95 °C	60 min	13.04	14.3%
60 g	Tettnanger60 g Tettnanger Hops	Pellet	4.5	Boil at 77 °C	5 min	2.4	42.9%
60 g	Hallertau Hersbrucker60 g Hallertau Hersbrucker Hops	Pellet	4	Boil at 77 °C	5 min	2.14	42.9%
140 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
20 g	Magnum (Pellet) 20 g Magnum (Pellet) Hops	13.04	14.3%
60 g	Tettnanger (Pellet) 60 g Tettnanger (Pellet) Hops	2.4	42.9%
60 g	Hallertau Hersbrucker (Pellet)	2.14	42.9%
140 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
60 L	RIMS	Infusion	70 °C	62 °C	90 min
	RIMS	Infusion	--	70 °C	15 min
	RIMS mash out	Infusion	--	76 °C	10 min
12 L		Sparge	80 °C	76 °C	10 min
Starting Mash Thickness: 2.75 L/kg Starting Grain Temp: 18 °C

Yeast

Wyeast - Bohemian Lager 2124

Amount:	1 Each	Cost:
Attenuation (custom):	86%	Flocculation:	Medium
Optimum Temp:	9 - 14 °C	Starter:	Yes
Fermentation Temp:	8.9 °C	Pitch Rate:	2.0 (M cells / ml / ° P) 1429 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 1.8 bar Temp: 20 °C CO₂ Level: 2.4 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Water should be soft, @ 18-25ppm bicarbonates
Mash Chemistry and Brewing Water Calculator

Notes

Pitch @ 45F and start fermenting for 5-7 days @ 48F; then slowly raise temperature to low 50's. After 9-10 days D-rest @62F for 5-9 days. Crash to 32F and lager 4-6 weeks. Clarify with gelatin.

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3rd 2020 Mashout as a International Lager (WLP833/ 25 IBU)
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2nd BOS 2020 Milwaukee Midwinter
1st 2020 Hoppy Halloween
2nd 2021SNAFU Las Vegas

Award Winning Recipe

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2021-08-02 06:37 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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