Helles 3V Conical v2_1

Recipe Info
Recipe: helles 3v conical 2
Style: Munich Helles 4A BJCP 2015
Author: 
Date: 07-08-2020

RecipeGuideline MinGuideline Max
OG1.0491.0441.048
FG1.0111.0061.012
Color4.23.05.0
ABV5.04.75.4
IBU26.016.022.0

Brewery Info
Efficiency: 72 %
Attenuation: 78 %

Mash Info
Weight: 17.9 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 7.59 G
Volume: 9.03 G
Temp: 150.0 F

Boil Info
Kettle Gravity: 1.042
Predicted Mash Run-off: 5.99 G
Target Starting Boil Volume: 11.0 G
Boil Duration: 60 min
Evaporation Rate: 1.5 G per Hour
Final Boil Volume: 9.5 G

Fermentables

Weight% by WeightNameYieldSRM
16.500 Lb92.0 %Weyermann Barke Pils78.31.5
1.400 Lb8.0 %Weyermann Munich II76.112.7

Hops

WeightNameAAUTimeUseIBUs
0.7 OzMagnum14.460 minsBoil22.0
1.0 OzTetnang4.115 minsBoil4.0

Yeast

AmountName
2.000 unitsImperial Yeast Global

Misc

AmountNameTimeUse
1.000 tabletWhirlfloc Tablet15 minsBoil
1.000 tspYeast Nutrient (Wyeast)10 minsBoil

Water
Predicted Mash Ph: 5.43

CaMgNaClSoBicarbonate
Water7321302430
Mash65321789830
Sparge753218711130
Final10853312716147
Target7500000

Water Profile Name: carrboro
Target Profile Name: standard

Mash Water
Total Water Treated: 30.284 G
Percent RO / Distlled: 0 %
Water Used: 8.000 G

Mash Water Adjustments
Gypsum: 4.0 g
Calcium Chloride: 3.0 g
Lactic Acid: 6.0 ml @ 88.000 %

Sparge Water
Leftover Mash Water Used: Yes
Total Water Treated: 6.750 G
Percent RO / Distlled: 0 %
Water Used: 6.750 G

Sparge Water Adjustments
Gypsum: 4.0 g
Calcium Chloride: 3.0 g

Notes

Mash 150f 60 mins
169 10 mins 

Pitch at 48f
Raise to 50f over 24 hrs
Hold 2 weeks
Raise to 60 over 48 hrs
Hold through 3 weeks
Lager 1 month

Carb to 2.5-2.6 vols

12-21-20 1L starter of Imperial Global (german lager)
12-22 Regular 3V brewday
pitched @ 1:45pm @ 48F
12-23 @8am no bubbling
@Noon very slow bubbling – raised to 49F
@10pm raised to 50F
12-24 -> 31 slow steady bubbling
1-1-21 happy new year! ~5 sec
1-2 ~27 sec
1-4 no bubbling
1-5 raised to 60F
1-6 no bubbling
1-13 FG 1.014
diacetyl test. cold: clean. warm: clean 🙂
cold crash to 35F
1-21 collected yeast ~200mL
1-27 racked to kegs ~6.5G

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