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LoDO Helles

165 calories 13 carbs
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Beer Stats
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: 165 calories (Per 355mL)
Carbs: 13 g (Per 355mL)
Created Thursday June 16th 2016
1.051
1.007
5.7%
17.18
3.8
n/a
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Fermentables
Amount Fermentable PPG °L Bill %
20 kg German - Pilsner20 kg Pilsner 38 1.6 85.1%
1.5 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%
23.5 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
4 oz Hallertau Mittelfruh4 oz Hallertau Mittelfruh Hops Pellet 3.75 First Wort   4.24 50%
4 oz Hallertau Mittelfruh4 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 12.93 50%
 
Mash Guidelines
Amount Description Type Temp Time
82 L with 6.4g SMB Temperature 65 °C 30 min
L 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
8.2 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 --
1.5 g K Meta Water Agt Mash --
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1
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
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
 
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  • Public: Yup, Shared
  • Last Updated: 2017-06-30 14:34 UTC
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