gibbocore
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Here's the recipe i used;
mlzen Juggernaught munchen
Munich Helles
Type: All Grain
Date: 18/03/2009
Batch Size: 22.00 L
Brewer: Gibbo
Boil Size: 27.88
Boil Time: 60 min
Brewhouse Efficiency: 75.0
Ingredients
Amount Item Type % or IBU
2.40 kg Pilsner (2 Row) Ger (3.9 EBC) Grain 50.0 %
2.20 kg Munich Malt (17.7 EBC) Grain 45.8 %
0.20 kg Cara-Pils/Dextrine (3.9 EBC) Grain 4.2 %
23.00 gm Northern Brewer [9.50%] (60 min) Hops 25.0 IBU
20.00 gm Hallertauer Hersbrucker [4.00%] (30 min) (Aroma Hop-Steep) Hops -
1 Pkgs Bavarian Lager (Wyeast Labs #2206) Yeast-Lager
Beer Profile
Est Original Gravity: 1.050 SG
Measured Original Gravity: 1.056 SG
Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 5.0 % Actual Alcohol by Vol: 5.7 %
Bitterness: 25.0 IBU Calories: 526 cal/l
Est Color: 13.7
Mash Profile
Mash Name: Decoction Mash, Double Total Grain Weight: 4.80 kg
Sparge Water: 13.61 L Grain Temperature: 22.2 C
Sparge Temperature: 75.6 C TunTemperature: 22.2 C
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
Name Description Step Temp Step Time
Protein Rest Add 20.03 L of water at 58.0 C 55.0 C 35 min
Saccharification Decoct 4.57 L of mash and boil it 63.9 C 20 min
Saccharification Decoct 3.92 L of mash and boil it 70.0 C 20 min
Mash Out Decoct 5.40 L of mash and boil it 77.0 C 10 min
I just followed the decoctions that beersmith suggested and adjusted my protein rest temp to 55 after reading up a bit about it.
Ended up more of a Marzen, ahh well, its now at 10 degrees and my starter is ready to be crash chilled, bit sad though after being so used to grain to brain in 7 days having to wait months to drink this.
This video explains it the best imho
mlzen Juggernaught munchen
Munich Helles
Type: All Grain
Date: 18/03/2009
Batch Size: 22.00 L
Brewer: Gibbo
Boil Size: 27.88
Boil Time: 60 min
Brewhouse Efficiency: 75.0
Ingredients
Amount Item Type % or IBU
2.40 kg Pilsner (2 Row) Ger (3.9 EBC) Grain 50.0 %
2.20 kg Munich Malt (17.7 EBC) Grain 45.8 %
0.20 kg Cara-Pils/Dextrine (3.9 EBC) Grain 4.2 %
23.00 gm Northern Brewer [9.50%] (60 min) Hops 25.0 IBU
20.00 gm Hallertauer Hersbrucker [4.00%] (30 min) (Aroma Hop-Steep) Hops -
1 Pkgs Bavarian Lager (Wyeast Labs #2206) Yeast-Lager
Beer Profile
Est Original Gravity: 1.050 SG
Measured Original Gravity: 1.056 SG
Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 5.0 % Actual Alcohol by Vol: 5.7 %
Bitterness: 25.0 IBU Calories: 526 cal/l
Est Color: 13.7
Mash Profile
Mash Name: Decoction Mash, Double Total Grain Weight: 4.80 kg
Sparge Water: 13.61 L Grain Temperature: 22.2 C
Sparge Temperature: 75.6 C TunTemperature: 22.2 C
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
Name Description Step Temp Step Time
Protein Rest Add 20.03 L of water at 58.0 C 55.0 C 35 min
Saccharification Decoct 4.57 L of mash and boil it 63.9 C 20 min
Saccharification Decoct 3.92 L of mash and boil it 70.0 C 20 min
Mash Out Decoct 5.40 L of mash and boil it 77.0 C 10 min
I just followed the decoctions that beersmith suggested and adjusted my protein rest temp to 55 after reading up a bit about it.
Ended up more of a Marzen, ahh well, its now at 10 degrees and my starter is ready to be crash chilled, bit sad though after being so used to grain to brain in 7 days having to wait months to drink this.
This video explains it the best imho
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