Recipe Info
Recipe: helles 3v conical 2
Style: Munich Helles 4A BJCP 2015
Author:
Date: 07-08-2020
| Recipe | Guideline Min | Guideline Max | |
|---|---|---|---|
| OG | 1.049 | 1.044 | 1.048 |
| FG | 1.011 | 1.006 | 1.012 |
| Color | 4.2 | 3.0 | 5.0 |
| ABV | 5.0 | 4.7 | 5.4 |
| IBU | 26.0 | 16.0 | 22.0 |
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 Weight | Name | Yield | SRM |
|---|---|---|---|---|
| 16.500 Lb | 92.0 % | Weyermann Barke Pils | 78.3 | 1.5 |
| 1.400 Lb | 8.0 % | Weyermann Munich II | 76.1 | 12.7 |
Hops
| Weight | Name | AAU | Time | Use | IBUs |
|---|---|---|---|---|---|
| 0.7 Oz | Magnum | 14.4 | 60 mins | Boil | 22.0 |
| 1.0 Oz | Tetnang | 4.1 | 15 mins | Boil | 4.0 |
Yeast
| Amount | Name |
|---|---|
| 2.000 units | Imperial Yeast Global |
Misc
| Amount | Name | Time | Use |
|---|---|---|---|
| 1.000 tablet | Whirlfloc Tablet | 15 mins | Boil |
| 1.000 tsp | Yeast Nutrient (Wyeast) | 10 mins | Boil |
Water
Predicted Mash Ph: 5.43
| Ca | Mg | Na | Cl | So | Bicarbonate | |
|---|---|---|---|---|---|---|
| Water | 7 | 3 | 21 | 30 | 24 | 30 |
| Mash | 65 | 3 | 21 | 78 | 98 | 30 |
| Sparge | 75 | 3 | 21 | 87 | 111 | 30 |
| Final | 108 | 5 | 33 | 127 | 161 | 47 |
| Target | 75 | 0 | 0 | 0 | 0 | 0 |
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