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LoDO Helles

Method: All Grain
Style: Munich Helles
Boil Time: 60 min
Batch Size: 105 liters (fermentor volume)
Pre Boil Size: 120 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 73% (brew house)
Source: GermanBrewing.net
No Chill: 30 minute extended hop boil time
Calories: 154 calories (Per 330ml)
Carbs: 12.1 g (Per 330ml)

Created Thursday June 16th 2016

Original Gravity:

1.051

Final Gravity:

1.007

ABV (standard):

5.7%

IBU (rager):

17.2

SRM (morey):

3.8

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
20 kg	German - Pilsner20 kg Pilsner	38	1.6	85.1%
1.50 kg	German - CaraFoam1.5 kg CaraFoam	37	1.8	6.4%
1 kg	German - CaraHell1 kg CaraHell	34	11	4.3%
1 kg	German - Acidulated Malt1 kg Acidulated Malt	27	3.4	4.3%
23.50 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
4 oz	Hallertau Mittelfruh4 oz Hallertau Mittelfruh Hops	Pellet	3.75	First Wort	0 min	4.24	50%
4 oz	Hallertau Mittelfruh4 oz Hallertau Mittelfruh Hops	Pellet	3.75	Boil	60 min	12.93	50%
8 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
8 oz	Hallertau Mittelfruh (Pellet)		17.17	100%
8 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
82 L	with 6.4g SMB	Temperature	--	65 °C	30 min
		Temperature	--	72 °C	60 min
59 L	16G with 1.6g SMB	Sparge	--	82 °C	120 min
Starting Mash Thickness: 3.5 L/kg

Other Ingredients

Amount	Name	Type	Use	Time
8.20 g	Na Meta	Water Agt	Mash	--
13 g	CaCl2	Water Agt	Mash	--
22 g	CaCO3	Water Agt	Mash	--
3 ml	Lactic Acid (sparge)	Water Agt	Mash	--
1.50 g	K Meta	Water Agt	Mash	--

Yeast

Fermentis - Saflager - German Lager Yeast W-34/70

Amount:	1 Each	Cost:
Attenuation (avg):	83%	Flocculation:	High
Optimum Temp:	9 - 22 °C	Starter:	Yes
Fermentation Temp:	8 °C	Pitch Rate:	2.0 (M cells / ml / ° P) 2651 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.0 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
91	16	38	75	70	131
100mg SMB per liter of mash water a 100 mg/l dose of SMB will add 24 ppm sodium and 76 ppm of sulfur compounds. Let water rest for 5 minutes before dough in. Use pink foam to cut a mash cap to reduce air exposure. Treat sparge water the same as mash water but 25mg/L SMB Mash pH prediction 5.36.
Mash Chemistry and Brewing Water Calculator

Notes

5-6C pitch then rise to 8C then slowly drop back to 5C when 1.5P above FG, and rack to purged keg to finish fermentation.

First attempt will be with standard sparge, second attempt will be with no-sparge for comparison.

Last Updated and Sharing

2,327

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Brews

Public: Yup, Shared
Last Updated: 2017-06-30 14:34 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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