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Schweinsteiger Helles

Method: All Grain
Style: Munich Helles
Boil Time: 90 min
Batch Size: 11 gallons (ending kettle volume)
Pre Boil Size: 14 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 73% (ending kettle)
Source: Yeasty Mike
Calories: 154 calories (Per 12oz)
Carbs: 14.7 g (Per 12oz)

Created: Monday November 6th 2017

Original Gravity:

1.047

Final Gravity:

1.010

ABV (standard):

4.9%

IBU (tinseth):

21.1

SRM (morey):

4.0

Mash pH

5.9

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
17.25 lb	German - Pilsner17.25 lb Pilsner	38	1.6	92%
1 lb	German - Munich Light1 lb Munich Light	37	6	5.3%
0.50 lb	German - Melanoidin0.5 lb Melanoidin	37	25	2.7%
18.75 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
2.50 oz	Hallertau Mittelfruh2.5 oz Hallertau Mittelfruh Hops	Pellet	3.8	Boil	90 min	19.72	83.3%
0.50 oz	Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops	Pellet	3.8	Boil	10 min	1.34	16.7%
3 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
3 oz	Hallertau Mittelfruh (Pellet)		21.06	100%
3 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
11 gal	11 gallons added to reach target 14 gal boil volume	Infusion	--	--	60 min
7 gal	161 water added to mash tun, stirred to 159, then added grains	Strike	159 °F	150 °F	60 min
Starting Mash Thickness: 1.5 qt/lb Starting Grain Temp: 65 °F

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 each	Whirlfloc		Water Agt	Boil	10 min.
1 tsp	Gelatin		Fining	Other	14 days

Yeast

Mangrove Jack - Bavarian Lager M76

Amount:	6 Each	Cost:
Attenuation (avg):	77.5%	Flocculation:	Medium
Optimum Temp:	45 - 57 °F	Starter:	No
Fermentation Temp:	50 °F	Pitch Rate:	1.5 (M cells / ml / ° P) 729 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 9.16 psi Temp: 32 °F CO₂ Level: 2.6 Volumes

Target Water Profile

Jerkbox Brewing HQ

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

--Fermentation--
Without a starter, each fermenting keg will require 3 packets of dry yeast (6 total). Drop temp of fermenters to 50° BEFORE pitching yeast to avoid esters produced by higher temps.

Towards the end of fermentation, raise temperature of fermenters to 60° to ensure diacetyl reduction.

Upon reaching FG, cold crash lager. During cold crash, pause temp at 45° and add 1 tsp gelatin mixture (heated to 145-150° in 1/2 cup water), split evenly between two fermenters. Then, continue crash to 32° and rest at least several days.

Alternate Yeasts: Wyeast 2308 | WLP833 | Saflager S-23

Last Updated and Sharing

491

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Brews

Public: Yup, Shared
Last Updated: 2020-01-04 17:19 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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