Munich Helles Lag-Ale - Beer Recipe - Brewer's Friend

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Munich Helles Lag-Ale

163 calories 13.7 g 17 oz
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Beer Stats
Method: Partial Mash
Style: Munich Helles
Boil Time: 82 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Post Boil Size: 3.32 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.083 (recipe based estimate)
Efficiency: 73% (brew house)
Source: BeerandBrewing.com
Calories: 163 calories (Per 17oz)
Carbs: 13.7 g (Per 17oz)
Created: Tuesday December 15th 2020
1.050
1.008
5.5%
22.0
4.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.75 lb Bestmalz - BEST Pilsen3.75 lb BEST Pilsen 37 1.9 43.1%
1 lb Weyermann - Vienna Malt1 lb Vienna Malt 37 3.5 11.5%
0.25 lb Briess - Victory Malt0.25 lb Victory Malt 34.5 28 2.9%
3.30 lb Briess - LME Pilsen Light3.3 lb LME Pilsen Light - (late boil kettle addition) 37.6 2 37.9%
0.40 lb Briess - DME Pilsen Light0.4 lb DME Pilsen Light 45 2 4.6%
8.70 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.60 oz BSG - German Hallertau Mittelfrüh1.6 oz German Hallertau Mittelfrüh Hops Pellet 2.8 Boil 60 min 17.22 64%
0.90 oz BSG - German Hallertau Mittelfrüh0.9 oz German Hallertau Mittelfrüh Hops Pellet 2.8 Boil 15 min 4.81 36%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 g Ascorbic/citric acid Water Agt Mash 1 days
1.80 g Calcium Chloride (anhydrous) Water Agt Mash 1 days
0.50 g Gypsum (Calcium Sulfate) Water Agt Mash 1 days
1.50 ml Lactic acid Water Agt Mash 1 days
1.10 g Sodium Chloride Water Agt Mash 1 days
0.50 g Sodium metabisulfite Water Agt Mash 1 days
1 tsp Wyeast - Beer Nutrient Other Boil 10 min.
1 tsp Irish Moss Fining Boil 10 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
2 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 387 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: cornsyrup       Amount: 8 oz       Temp: 74 °F       CO2 Level: 2.66 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
62 9 24 50 80 85
Used 70% Calgary Tap Water and 30% distilled water, supplemented with additions as described above.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.5 qt Step infusion #1 Strike 163 °F 147 °F 30 min
1.2 qt Step infusion #2 Infusion 206 °F 153 °F 30 min
3.2 qt Mash out and recirc Vorlauf 206 °F 167 °F 15 min
9.2 qt Sparge Sparge 167 °F 167 °F 15 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 5.79 g | 23.1 qt) 4.6 18.4  
Mash volume with grains (equipment estimates 5.79 g | 23.1 qt) 5 20  
Grain absorption losses (steeping) -0.63 -2.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.03 0.1  
Pre boil volume (equipment estimates 5.19 g | 20.8 qt) 4 16  
Volume increase from sugar/extract (late additions) 0.27 1.1  
Boil off losses -2.05 -8.2  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil volume 3.32 13.3  
Top off amount 2.18 8.7  
Going into fermentor 5.5 22  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 6.78 27.1
Equipment Profile Used: System Default
 
Notes

Added 0.4 lbs of DME to 3.2 qt mash out/vorlauf water addition and allowed to recirculate prior to sparging. Hit pre-boil gravity of 1.038 in 4 gals of wort. When final volume topped up to 5.5 gallons, hit OG of 1.050.

Cofermenting with Fermentis Saflager 34/70 and Lallemand Nottingham High Performance Ale (1 packet each, hydrate each separately in 125 ml of water, added to 1.2 L starter with 150 g DME (+1/2 tsp Wyeast nutrient, 2 drops olive oil) three days before pitching for Saflager, and 2 days before pitching for Nottingham.

Fermentation starting at 50F, stepped up +1F every 12 hours until temperature reaches 60F, then +2F every 12 hours until fermentation complete (6-7 days total). Checked gravity (hit intended 1.008) and then cold crash to near freezing. Added 5.5 g of Knox gelatine to 300 ml of pre-boiled water, let bloom for 1 hour, and then heated to 150F in pot of water. Added to fermenter once cooled down; light stir in fermenter.

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  • Last Updated: 2021-03-05 18:10 UTC