461 Helles Wasserbrot
http://destroy.net/brewing/461/461_Helles_Wasserbrot.html
A ProMash Recipe Report
|
BJCP Style and Style Guidelines
|
01-D Light Lager, Munich Helles
|
Min OG:
|
1.045
|
Max OG:
|
1.051
|
|
|
Min IBU:
|
16
|
Max IBU:
|
22
|
|
|
Min Clr:
|
3
|
Max Clr:
|
5
|
Color in SRM, Lovibond
|
|
Batch Size (Gal):
|
11.00
|
Wort Size (Gal):
|
11.00
|
|
Total Grain (Lbs):
|
27.65
|
|
|
|
Anticipated OG:
|
1.048
|
Plato:
|
11.84
|
|
Anticipated SRM:
|
4.5
|
|
|
|
Anticipated IBU:
|
17.1
|
|
|
|
Brewhouse Efficiency:
|
50
|
%
|
|
|
Wort Boil Time:
|
90
|
Minutes
|
|
|
Evaporation Rate:
|
15.00
|
Percent Per Hour
|
|
|
Pre-Boil Wort Size:
|
14.19
|
Gal
|
|
|
Pre-Boil Gravity:
|
1.037
|
SG
|
9.26 Plato
|
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
|
%
|
Amount
|
Name
|
Origin
|
Potential
|
SRM
|
|
94.0
|
26.00 lbs.
|
Pilsener
|
Germany
|
1.038
|
2
|
|
6.0
|
1.65 lbs.
|
Munich Malt
|
Germany
|
1.037
|
8
|
Potential represented as SG per pound per gallon.
|
Amount
|
Name
|
Form
|
Alpha
|
IBU
|
Boil Time
|
|
2.00 oz.
|
Mt. Hood
|
Pellet
|
3.70
|
17.1
|
65 min
|
White Labs WLP838 Southern German Lager
|
Profile:
|
Oakland, CA (Orinda Tr.)
|
|
Profile known for:
|
|
|
Calcium(Ca):
|
10.3 ppm
|
|
Magnesium(Mg):
|
2.5 ppm
|
|
Sodium(Na):
|
10.2 ppm
|
|
Sulfate(SO4):
|
17.0 ppm
|
|
Chloride(Cl):
|
13.0 ppm
|
|
biCarbonate(HCO3):
|
74.0 ppm
|
|
pH:
|
8.31
|
|
Mash Type:
|
Multi Step
|
|
|
Grain Lbs:
|
27.65
|
|
|
Water Qts:
|
35.94
|
Before Additional Infusions
|
|
Water Gal:
|
8.98
|
Before Additional Infusions
|
|
Qts Water Per Lbs Grain:
|
1.30
|
Before Additional Infusions
|
|
Rest
|
Temp
|
Time
|
|
Acid Rest:
|
0
|
0 Min
|
|
Protein Rest:
|
0
|
0 Min
|
|
Intermediate Rest:
|
145
|
30 Min
|
|
Saccharification Rest:
|
150
|
30 Min
|
|
Mash-out Rest:
|
165
|
15 Min
|
|
Sparge:
|
0
|
0 Min
|
Total Mash Volume Gal: 11.20 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Actual OG: 1.048, FG: 1.013
whirlfloc at 30 minutes
servomyces at 10 minutes
4 grams of gypsum and 6 grams of chalk added to the mash water
yields approximately 80ppm CA, 60 ppm sulfate, and 95ppm carbonates.
|
Generated with ProMash Brewing Software |