Helles For Children - April 1, 2012
A ProMash Recipe Report
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BJCP Style and Style Guidelines
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01-D Light Lager, Munich Helles
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Min OG:
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1.045
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Max OG:
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1.051
|
|
|
Min IBU:
|
16
|
Max IBU:
|
22
|
|
|
Min Clr:
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3
|
Max Clr:
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5
|
Color in SRM, Lovibond
|
|
Batch Size (Gal):
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21.00
|
Wort Size (Gal):
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21.00
|
|
Total Grain (Lbs):
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36.00
|
|
|
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Anticipated OG:
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1.051
|
Plato:
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12.7
|
|
Anticipated SRM:
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3.2
|
|
|
|
Anticipated IBU:
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18.5
|
|
|
|
Brewhouse Efficiency:
|
81
|
%
|
|
|
Wort Boil Time:
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90
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Minutes
|
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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: Daniels
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%
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Amount
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Name
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Origin
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Potential
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SRM
|
|
100.0
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36.00 lbs.
|
Pilsener
|
Belgium
|
1.037
|
2
|
Potential represented as SG per pound per gallon.
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Amount
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Name
|
Form
|
Alpha
|
IBU
|
Boil Time
|
|
4.00 oz.
|
Hallertauer Mittelfruh
|
Whole
|
4.50
|
15.3
|
60 min
|
|
4.00 oz.
|
Hallertauer Mittelfruh
|
Whole
|
4.50
|
3.2
|
5 min
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DCL S-23 SafLager
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Mash Type:
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Single Step
|
|
|
Grain Lbs:
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36.00
|
|
|
Water Qts:
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54.14
|
Before Additional Infusions
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|
Water Gal:
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13.53
|
Before Additional Infusions
|
|
Qts Water Per Lbs Grain:
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1.50
|
Before Additional Infusions
|
|
Rest
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Temp
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Time
|
|
Saccharification Rest:
|
150
|
90 Min
|
|
Mash-out Rest:
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168
|
10 Min
|
|
Sparge:
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170
|
70 Min
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Total Mash Volume Gal: 16.53 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Generated with ProMash Brewing Software |