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USA hells lager camden clone

146.1 calories 12.14 g 330 ml
Beer Stats
Method: All Grain
Style: Munich Helles
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 68% (brew house)
Calories: (Per 330ml)
Carbs: (Per 330ml)
Created Wednesday May 31st 2017
1.045
1.007
4.93%
32.2
6.22
5.47
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3,500 g German - Pilsner3500 g Pilsner 38 1.6 72.2%
300 g Crisp Malting - Caramalt 15L300 g Caramalt 15L 32.7 17.5 6.2%
1,000 g Briess - Bonlander Munich Malt 10L1000 g Bonlander Munich Malt 10L 35.9 10 20.6%
50 g German - Melanoidin50 g Melanoidin 37 25 1%
4.85 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
9 g Magnum9 g Magnum Hops Pellet 13 Boil 60 min 14 8.6%
2 g Chinook2 g Chinook Hops Pellet 13 Boil 15 min 1.54 1.9%
2 g Mosaic2 g Mosaic Hops Pellet 12.5 Boil 15 min 1.48 1.9%
2 g Simcoe2 g Simcoe Hops Pellet 12.7 Boil 15 min 1.51 1.9%
15 g Chinook15 g Chinook Hops Pellet 13 Boil 5 min 4.65 14.3%
15 g Mosaic15 g Mosaic Hops Pellet 12.5 Boil 5 min 4.47 14.3%
15 g Simcoe15 g Simcoe Hops Pellet 12.7 Boil 5 min 4.54 14.3%
15 g Chinook15 g Chinook Hops Pellet 13 Boil at 80 °C 0 min 14.3%
15 g Mosaic15 g Mosaic Hops Pellet 12.5 Boil at 80 °C 0 min 14.3%
15 g Simcoe15 g Simcoe Hops Pellet 12.7 Boil at 80 °C 0 min 14.3%
105 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
20 L Temperature 65 °C 60 min
Starting Mash Thickness: 4 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Calcium Chloride Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
5 g Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (custom):
82%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
Yes
Fermentation Temp:
12 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 386 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Notes

A 45g komló a lezárás pillanatában hozzáadva majd egyből hűtve. 12 fokon 4 nap majd 14 fokon 6 nap. Hidegkomló hozzáadása a 4 14 fokos napon. Hidegkomlózás 4 nap max. 2nap 14 fokon 2 cold crashen. 70g mosaic, 35g simcoe, 35g Chinook hidegkomló. A víz klorid túlsúlyos. 1 kávéskanál CaCl2, 1nagyon kicsi gipsz. 2 palack ásványvíz. Ha kell friss élesztő hozzáadás hidegkomlózás kezdetekor, de inkább 1 nappal előtte.

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  • Public: Yup, Shared
  • Last Updated: 2019-05-26 06:04 UTC
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