Müncher Helles ala Spaten v2 - Beer Recipe - Brewer's Friend

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Müncher Helles ala Spaten v2

162 calories 16 g 330 ml
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Beer Stats
Method: All Grain
Style: Munich Helles
Boil Time: 90 min
Batch Size: 14 liters (fermentor volume)
Pre Boil Size: 20.5 liters
Post Boil Size: 12 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 69% (brew house)
Source: William
Calories: 162 calories (Per 330ml)
Carbs: 16 g (Per 330ml)
Created: Monday November 7th 2022
1.053
1.012
5.4%
18.4
5.2
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2,000 g Weyermann - Pilsner2000 g Pilsner 36 1.5 55.6%
150 g Weyermann - Floor malted Bohemian Dark150 g Floor malted Bohemian Dark 37 7 4.2%
350 g Weyermann - Carahell350 g Carahell 34 10 9.7%
100 g Weyermann - Acidulated100 g Acidulated 27 3.4 2.8%
1,000 g Weyermann - Bohemian Pilsner Malt1000 g Bohemian Pilsner Malt 36.8 2.43 27.8%
3,600 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
11 g Hallertau Mittelfruh11 g Hallertau Mittelfruh Hops Leaf/Whole 4.7 Boil 60 min 9.64 40.7%
8 g Hallertau Mittelfruh8 g Hallertau Mittelfruh Hops Pellet 4.7 Boil 30 min 5.93 29.6%
8 g Hallertau Mittelfruh8 g Hallertau Mittelfruh Hops Pellet 4.7 Boil 10 min 2.8 29.6%
27 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Chalk Water Agt Mash 1 hr.
3 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
3 g Epsom Salt Water Agt Mash 1 hr.
0.50 g Salt Water Agt Mash 1 hr.
0.50 tsp Yeast Nutrient Other Boil 10 min.
0.50 tsp Irish Moss Fining Boil 10 min.
3.50 g Ascorbic Acid Water Agt Primary 0 min.
 
Yeast
Lallemand - LalBrew NovaLager™
Amount:
1 Each
Cost:
Attenuation (custom):
77%
Flocculation:
Medium
Optimum Temp:
10 - 20 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 64 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Munich (decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 20 4 75 52 29
11 liters mash
14,5 sparge
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 13.1
Mash volume with grains (equipment estimates 13.5 L) 15.5
Grain absorption losses -3.6
Remaining sparge water volume (equipment estimates 12 L) 11.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 20.7 L) 20.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 12
Top off amount 2
Going into fermentor 14
Total: 25  
Equipment Profile Used: System Default
 
Notes

Einmaischen: 62 °C
1st Rast: 59 °C für 20 min
Decoction: 1 liter für 15 min. @ 66°C & 10 min @ 100°C.
2nd Rast: 63 °C für 40 min
1 liter Decoction 10 min.
3rd Rast: 72 °C für 20min
4th Rast: 76 °C für 10 min
Abmaischen: 75 °C

A lager fermentation consists of these 3 phases:
primary fermentation : main fermentation of the fermentable extract. The bulk of the CO2 and alkohol are created here. Chill the beer to at/below pitching temperature, 9–10°C.
Pitch the yeast and wait 24–48 hours for fermentation to begin. Maintain the temperature for two weeks.

maturation : the yeast is allowed to clean up some of its byproducts like diacetyl (butterscotch flavor) and acetaldehyde (green apple flavor). After active fermentation slows, raise the temperature over several days to 18°C. Allow the beer to sit there for two or three days to clean up the diacetyl.

cold stabilization (lagering) : the low temperature causes haze forming proteins and polyphenols come out of solution and drop out of suspension. There is also a mellowing of flavors and some formation of esters happening. The latter becomes only significant after more than 12 weeks. Lower the temperature to 1°C to 2°C by reducing temp. 1°C per day. Lager for 6 weeks

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  • Last Updated: 2024-10-01 14:36 UTC