Munich Helles - Beer Recipe - Brewer's Friend

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Munich Helles

156 calories 12.6 g 12 oz
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Beer Stats
Method: BIAB
Style: Munich Helles
Boil Time: 90 min
Batch Size: 4.5 gallons (fermentor volume)
Pre Boil Size: 6.13 gallons
Post Boil Size: 4.5 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 75% (brew house)
Source: JasonT
Hop Utilization: 66%
Calories: 156 calories (Per 12oz)
Carbs: 12.6 g (Per 12oz)
Created: Sunday July 17th 2022
1.048
1.007
5.4%
20.9
4.8
5.3
7.98
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.50 lb Weyermann - Pilsner7.5 lb Pilsner $ 1.06 / lb
$ 7.98 		36 1.5 93.8%
0.50 lb Weyermann - Melanoidin0.5 lb Melanoidin 34.5 27 6.3%
8 lbs / $ 7.98
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Hallertau Mittelfruh1.5 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 17.92 75%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 15 min 2.96 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.75 tsp Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
0.25 tsp Epsom Salt Water Agt Mash 1 hr.
0.25 tsp Gypsum Water Agt Mash 1 hr.
2 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
11.50 Grams
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 71 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.47 Volumes
 
Target Water Profile
Johns Creek, GA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 10 10 100 50 25
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal Strike 122 °F 122 °F 10 min
Infusion 149 °F 149 °F 30 min
Infusion 160 °F 160 °F 30 min
Fly Sparge 170 °F 170 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.08 g | 32.3 qt) 7.38 29.5  
Mash volume with grains (equipment estimates 8.72 g | 34.9 qt) 8.02 32.1  
Grain absorption losses -1 -4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.83 g | 27.3 qt) 6.13 24.5  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 4.5 18  
Volume into fermentor 4.5 18  
Total: 7.38 29.5
Equipment Profile Used: System Default
 
Notes

A 10-minute protein rest at 122°F (50°C)
A 30-minute beta amylase rest at 149°F (65°C)
A 30-minute alpha amylase rest at 160°F (71°C)
Mash out: A 10-minute rest at 170°F (77°C)

Boil for 90 minutes. Pitch prepared yeast into 46°F (8°C) wort. Let the temperature rise to 50°F (8°C) and ferment until the specific gravity reaches 1.020 (7–10 days). Warm to 60°F (16°C) for a diacetyl rest and hold until the final gravity is reached. Rack to secondary, lower the temperature by 3°F/2°C per day to 38°F (3°C), and lager for at least 21 additional days. Bottle with fresh yeast or keg and force carbonate.

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  • Last Updated: 2024-05-21 22:12 UTC