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Helles Bock - Braumeister 20 L

215 calories 22 carbs
Beer Stats
Method: BIAB
Style: Maibock/Helles Bock
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 75% (brew house)
Source: AnteK
Rating:
51

Calories: 215 calories (Per 355mL)
Carbs: 22 g (Per 355mL)
Created Sunday February 21st 2016
1.065
1.016
6.39%
23.96
6.83
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
3.5 kg German - Pilsner3.5 kg Pilsner 38 1.6 60.3%
1 kg German - Vienna1 kg Vienna 37 4 17.2%
1 kg German - Munich Light1 kg Munich Light 37 6 17.2%
300 g German - Melanoidin300 g Melanoidin 37 25 5.2%
5.8 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
10 g Magnum10 g Magnum Hops Pellet 15 Boil 60 min 17.39 25%
15 g Domestic Hallertau15 g Domestic Hallertau Hops Pellet 3.9 Boil 30 min 5.21 37.5%
15 g Domestic Hallertau15 g Domestic Hallertau Hops Pellet 3.9 Boil 5 min 1.35 37.5%
 
Mash Guidelines
Amount Description Type Temp Time
25 L Temperature 65 °C --
L Mash in Infusion 65 °C 30 min
L Mash Infusion 66 °C 40 min
L Mash out Infusion 75 °C 15 min
3 L 3L Sparge water Sparge 75 °C --
 
Other Ingredients
Amount Name Type Use Time
1 each Yeast Nutrient Fining Boil 15 min.
1 each Whirlfloc Fining Boil 15 min.
 
Yeast
White Labs - German Bock Lager Yeast WLP833
Amount:
1
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
9 - 13 °C
Starter:
Yes
Fermentation Temp:
10 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 501 B cells required
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Munich (Dark Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
82 20 4 2 16 320
Mash Chemistry and Brewing Water Calculator
 
Notes

My recipes are all elaborated for Speidel Braumeister 20L
The recipes clone are sometimes a little different from the original but are adjusted according to the final result.

BIAB method for Braumeister 20l, efficiency 75 %
total Water: 28l.
25l to mash
3l to sparge
Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 10˚C - 5/7 days than diacetyl rest at 20˚C.
Rack to secondary and lager for at least four/ five weeks at 40 °F (5 °C) or below.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2016-10-27 15:25 UTC
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AnteK 02/21/2016 at 02:27pm
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