What-a-hell 1967_clone Beer Recipe | All Grain Munich Helles | Brewer's Friend
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What-a-hell 1967_clone

133 calories 11.9 g 330 ml
Beer Stats
Method: All Grain
Style: Munich Helles
Boil Time: 120 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 26 liters
Post Boil Size: 22 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 68% (brew house)
Source: #blackmonty
Hop Utilization: 98%
Calories: 133 calories (Per 330ml)
Carbs: 11.9 g (Per 330ml)
URL: https://beerandbrewing.com/recipe-erharting-vollbier-hell-1967/
Created: Tuesday March 29th 2022
1.044
1.008
4.8%
20.2
3.5
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.30 kg The Swaen - Swaen Pilsner4.3 kg Swaen Pilsner 38 2 100%
4.30 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Hallertau Mittelfruh15 g Hallertau Mittelfruh Hops Pellet 3.75 Boil at 100 °C 120 min 8.14 34.9%
15 g Hallertau Mittelfruh15 g Hallertau Mittelfruh Hops Pellet 3.75 Boil at 100 °C 60 min 7.46 34.9%
13 g Spalter Select (Germany)13 g Spalter Select (Germany) Hops Pellet 3.5 Boil at 100 °C 30 min 4.64 30.2%
43 g / 0.00
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 81 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 111.1 g       Temp: 20 °C       CO2 Level: 2.25 Volumes
 
Target Water Profile
Munich (decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 20 4 75 52 29
Mash Chemistry and Brewing Water Calculator
 
Notes

Mill the grains and mash in with 17 quarts (16 liters) of 151°F (66°C) water to reach about 144°F (60°C). Rest 20 minutes. First decoction: Pull one-fourth to one-third of the thickest part of the mash and bring that to a boil; boil for 10 minutes, then return it to the main mash to bring the total temperature to about 158°F (70°C). Rest 20 minutes. Second decoction: Pull another one-fourth to one-third of the mash for the second decoction and boil it for 10 minutes; return it to the main mash to bring the total temperature to about 170°F (77°C). Rest 10 minutes, then mash out.

Vorlauf until the runnings are clear, then run off into the kettle. Sparge the grains and top up as necessary to obtain about 7 gallons (26 liters) of wort—or more, depending on your evaporation rate. Boil for 120 minutes, following the hops schedule. After the boil, chill the wort to 45°F (18°C) (sic!) and pitch the yeast. When fermentation is complete, lager at 34-37°F (1-3°C) for at least 4 weeks, preferably longer.

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  • Public: Yup, Shared
  • Last Updated: 2022-10-06 08:37 UTC
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