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(2019-04-24) Das Millionendorf

Method: All Grain
Style: Munich Helles
Boil Time: 100 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8.25 gallons
Post Boil Size: 5.8 gallons
Pre Boil Gravity: 9.3 °P (recipe based estimate)
Post Boil Gravity: 13.1 °P (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 169 calories (Per 12oz)
Carbs: 17.5 g (Per 12oz)
URL: https://www.indianastatefair.com/state-fair/competitionscontests/indiana-brewers-cup/

Created: Tuesday April 23rd 2019

Original Gravity:

12.7 °P

Final Gravity:

3.3 °P

ABV (standard):

5.1%

IBU (tinseth):

20.4

SRM (morey):

3.4

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4.50 lb	German - Pilsner4.5 lb Pilsner	38	1.6	43.9%
3.50 lb	German - Floor-Malted Bohemian Pilsner3.5 lb Floor-Malted Bohemian Pilsner	38	1.8	34.1%
1 lb	German - Vienna1 lb Vienna	37	4	9.8%
1 lb	German - CaraFoam1 lb CaraFoam	37	1.8	9.8%
4 oz	German - Acidulated Malt4 oz Acidulated Malt	27	3.4	2.4%
10.25 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Spalt1 oz Spalt Hops	Pellet	4.7	Boil	75 min	17.44	48.8%
0.30 oz	Hallertau Hersbrucker0.3 oz Hallertau Hersbrucker Hops	Pellet	3	Boil	45 min	2.93	14.6%
0.75 oz	Hallertau Hersbrucker0.75 oz Hallertau Hersbrucker Hops	Pellet	3	Whirlpool at 180 °F	0 min		36.6%
2.05 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Spalt (Pellet)	17.44	48.8%
1.05 oz	Hallertau Hersbrucker (Pellet)	2.93	51.2%
2.05 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
3.2 gal	Beta Rest	Temperature	--	150 °F	30 min
	Dextrine Rest - Pull Thick Decoction after 20min	Temperature	--	162 °F	60 min
	2 gal Thick Mash: Boil (30min)	Decoction	--	212 °F	30 min
6.5 gal	Mash-Out & Recirc	Sparge	--	170 °F	10 min
Starting Mash Thickness: 1 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
1 tsp	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
0.50 tsp	Chalk	Water Agt	Mash	1 hr.
0.75 tsp	Epsom Salt	Water Agt	Mash	1 hr.
0.50 tsp	Lactic acid	Water Agt	Mash	1 hr.

Yeast

Wyeast - Munich Lager II 2352

Amount:	1 Each	Cost:
Attenuation (custom):	73%	Flocculation:	Medium
Optimum Temp:	52 - 62 °F	Starter:	Yes
Fermentation Temp:	-	Pitch Rate:	1.5 (M cells / ml / ° P) 433 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.47 Volumes

Target Water Profile

GFI Water Filter

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
43	9.3	0	57.8	36.6	0
Salts/LA in recipe added to mash. Added 1 tsp LA to sparge water. Added 2 NaMBS to mash water, so sulfate is ~7 higher than 36.6
Mash Chemistry and Brewing Water Calculator

Notes

Decanted WY2352 starter ~400B cells. Brew day went well. Nailed OG at 80% efficiency. Used recirculating chiller w/ ice reservoir and pitched around 48* w/ free rise to low 50's in chamber.

Silver: 2019 Indiana Brewers Cup (37 Entries)

Gold: 2019 NHC First Round. Scored 43 in 2019 Final Round and went to final table but didn't medal

Award Winning Recipe

Last Updated and Sharing

542

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Public: Yup, Shared
Last Updated: 2019-12-30 18:26 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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