Moss Hollow Münchner Hell

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

Recipe Specifics
----------------

Batch Size (Gal):         5.50    Wort Size (Gal):    5.50
Total Grain (Lbs):        9.63
Anticipated OG:          1.050    Plato:             12.43
Anticipated SRM:           4.1
Anticipated IBU:          17.8
Brewhouse Efficiency:       78 %
Wort Boil Time:             90    Minutes

Pre-Boil Amounts
----------------

Evaporation Rate:      15.00    Percent Per Hour
Pre-Boil Wort Size:    7.10    Gal
Pre-Boil Gravity:      1.039    SG          9.72  Plato

Formulas Used
-------------

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: Tinseth
Tinseth Concentration Factor: 1.30


Grain/Extract/Sugar

   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
 93.5     9.00 lbs. Pilsener                      Belgium        1.037      2
  5.2     0.50 lbs. Munich Malt(light)            America        1.033     10
  1.3     0.13 lbs. Victory Malt                  America        1.034     25

Potential represented as SG per pound per gallon.


Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
  1.25 oz.    Willamette                        Whole    4.10  17.8  60 min.


Yeast
-----

White Labs WLP838 Southern German Lager


Water Profile
-------------

Profile:           
Profile known for: 

Calcium(Ca):           0.0 ppm
Magnesium(Mg):         0.0 ppm
Sodium(Na):            0.0 ppm
Sulfate(SO4):          0.0 ppm
Chloride(Cl):          0.0 ppm
biCarbonate(HCO3):     0.0 ppm

pH: 0.00


Mash Schedule
-------------

Mash Type: Multi Step

Grain Lbs:    9.63
Water Qts:   12.51 - Before Additional Infusions
Water Gal:    3.13 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.30 - Before Additional Infusions

Acid Rest Temp :               0  Time:   0
Protein Rest Temp :            0  Time:   0
Intermediate Rest Temp :       0  Time:   0
Saccharification Rest Temp : 150  Time:  60
Mash-out Rest Temp :         158  Time:  10
Sparge Temp :                170  Time:  10

For final ("Mash-out") step, decoct 1/3 of grist for 20-25 mins. 


Total Mash Volume Gal: 3.90 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.