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From Bamberg With Love

Method: All Grain
Style: German Helles Exportbier
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.6 gallons
Post Boil Size: 5.1 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Three Shakes Brewing
Calories: 175 calories (Per 12oz)
Carbs: 18.7 g (Per 12oz)

Created: Monday April 13th 2020

Original Gravity:

1.053

Final Gravity:

1.014

ABV (standard):

5.2%

IBU (tinseth):

22.6

SRM (morey):

4.1

Mash pH

5.8

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
6 lb	German - Pilsner6 lb Pilsner	38	1.6	60%
0.50 lb	Briess - Carapils Malt0.5 lb Carapils Malt	34.5	1.5	5%
0.50 lb	Briess - Bonlander Munich Malt 10L0.5 lb Bonlander Munich Malt 10L	35.9	10	5%
3 lb	Smoked Malt3 lb Smoked Malt	37	3	30%
10 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
2 oz	Hallertau Mittelfruh2 oz Hallertau Mittelfruh Hops		Pellet	3.1	Boil	60 min	22.56	100%
2 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
2 oz	Hallertau Mittelfruh (Pellet)		22.56	100%
2 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
5 gal		Temperature	--	131 °F	15 min
			--	140 °F	15 min
			--	149 °F	45 min
	Mashout		--	168 °F	10 min
2.5 gal			--	168 °F	30 min
Starting Mash Thickness: 2 qt/lb Starting Grain Temp: 70 °F

Yeast

Wyeast - Munich Lager 2308

Amount:	1 Each	Cost:
Attenuation (avg):	72%	Flocculation:	Medium
Optimum Temp:	48 - 56 °F	Starter:	Yes
Fermentation Temp:	50 °F	Pitch Rate:	1.5 (M cells / ml / ° P) 409 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.45 Volumes

Target Water Profile

Bedford 2020

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
2 mg cacl2 1.5 mg Gypsum 3 ml Lactic Acid 2 MgS04
Mash Chemistry and Brewing Water Calculator

Notes

Next Brew: Remove .5lb Smoked, add .25 pils and carapils.

Brew Day #4 8/7/2022
4L starter (2+2)
Pre boil 1.046
SG 1.053
8/8 Pitched yeast 48f. Let rise to 50f.
8/12 Rise to 52f. (power outage forced hand) 1.035
8/19 FG 1.014 (5.12abv) Cold Crash
Added gas 8/22 at 13psi.

Brew#3 2/20/2022
Using OYL-114 with a 2L starter.
SG 1.055
2/21 Pitch Yeast
Fermented at 50f for 9 days.
Raised 2 degrees a day over the next 5 days.
Left at 60f for 1 week.
3/11 Room temp (68f)
3/14 cold crashed.
3/21 fined
4/3 kegged. 11.5 PSI

1L starter then a 2l starter

1/3/2021 - Brew Day #2
Hit pre and post boil marks (1.044 & 1.053)
Cooled to 68f. Let chill overnight to 49f, then pitched.
1/11 Let rise to 60f.
1/18 Let rise to room temp.
1/25 FG 1.013. Cold crashed.
1/29 Kegged. Gelatin. Gas 2.34 vols.

4/24/2020 - Brew Day
Pre boil 1.046. SG 1.054.
4/25 - Pitch yeast at 49f
1 week at 50. Brought up to 60 over 3 days.
Ferm slowed on day 11, brought up to 65-68 for diacetyl rest.

Last Updated and Sharing

216

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Public: Yup, Shared
Last Updated: 2022-09-03 12:06 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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