The Helles You Say 03-13-2021
Munich Helles

 

Type: All Grain

 Date: 3/13/2021

Batch Size: 12.00 gal

 Brewer: Jomebrew & Brian
Boil Size: 16.10 gal Asst Brewer:
Boil Time: 60 min Equipment: #1 Jomebrew 11G Top Tier
Taste Rating(out of 50): 30.0 Brewhouse Efficiency: 70.00
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
1.00 items Campden Tablets (Mash 60.0 min) Misc
11.00 lb Viking Pale Ale Malt (3.0 SRM) Grain 56.40 %
7.50 lb Pale Malt, Maris Otter (3.0 SRM) Grain 38.47 %
1.00 lb Munich Malt (9.0 SRM) Grain 5.13 %
0.92 oz Magnum [12.00 %] (60 min) Hops 18.4 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
2.00 oz Centennial [10.00 %] (15 min) (Aroma Hop-Steep) Hops -
1 Pkgs Lutra Kveik (Omega #OYL-071) Yeast-Ale
1.00 items Clarity Ferm (White Labs) (Primary 7.0 days) Misc

 

Beer Profile

Est Original Gravity: 1.042 SG

 Measured Original Gravity: 1.048 SG
Est Final Gravity: 1.009 SG Measured Final Gravity: 1.008 SG
Estimated Alcohol by Vol: 4.36 % Actual Alcohol by Vol: 5.25 %
Bitterness: 18.4 IBU Calories: 211 cal/pint
Est Color: 4.8 SRM Color:
Color
 

Mash Profile
Mash Name: #1 My Batch Sparge Total Grain Weight: 19.50 lb
Sparge Water: 11.62 gal Grain Temperature: 60.0 F
Sparge Temperature: 168.0 F TunTemperature: 60.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
 

#1 My Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 29.24 qt of water at 162.5 F 152.0 F

 
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.0
Pressure/Weight: 9.0 PSI Carbonation Used: Keg
Keg/Bottling Temperature: 45.0 F Age for: 3.0 days
Storage Temperature: 70.0 F  
 

Notes
3/13/2021
Added Campden
9 AM Mash started
8 gallons strike at 152. Droped to 141. Climbed to 152 in 5 minutes recirc
9:40 Sparge Water heating
10:05 Xfer to Kettle
10:15 5G in kettle - 15 Brix First Runnings
10:25 Sparge done, xfer to kettle
10:53 15G in kettle 1.040 - 1.041 preboil
11:10 Boil Started
11:53 10 BRIX
12:04 out of propane
12:23 Whitlfloc and yeat nutrient
12:35 Flameout
2 oz Centennial
12:40 Water on Chilling
12:48 12 BRIX - 1.046 OG
1:09 5.5 G in carboy
Pitched Lutra
Added ClarityFerm
1:24 Done 69.9 in fermenter with heater set to 70

3/14 8 AM. Good fermentation. Krausen not overflowing the blowoff yet

3/17 5PM Added 1 oz Amarillo. Blowofff 1 bubble ever 1-2 seconds

3/26 Kegged. Pretty Clear. Tastes pretty clean.

1.008 final gravity frm hydrometer.

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