DIY Munich Helles V3 - Beer Recipe - Brewer's Friend

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DIY Munich Helles V3

167 calories 15.3 g 12 oz
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Beer Stats
Method: BIAB
Style: Munich Helles
Boil Time: 90 min
Batch Size: 5.7 gallons (fermentor volume)
Pre Boil Size: 6.9 gallons
Post Boil Size: 6.3 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 167 calories (Per 12oz)
Carbs: 15.3 g (Per 12oz)
URL: https://www.knaves.org/DMC/challenge/
Created: Friday December 23rd 2022
1.051
1.010
5.4%
21.3
5.8
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 lb Weyermann - Barke Pilsner Malt4.5 lb Barke Pilsner Malt 37.03 1.75 40%
1 lb Weyermann - Barke Munich Malt1 lb Barke Munich Malt 37 8 8.9%
0.50 lb Weyermann - Carafoam0.5 lb Carafoam 34.5 2.2 4.4%
0.25 lb German - CaraHell0.25 lb CaraHell 34 11 2.2%
4.50 lb German - Floor-Malted Bohemian Pilsner4.5 lb Floor-Malted Bohemian Pilsner 38 1.8 40%
0.50 lb Weyermann - Melanoidin0.5 lb Melanoidin 34.5 27 4.4%
11.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 5.9 Boil 60 min 20.24 80%
0.25 oz Hallertau Mittelfruh0.25 oz Hallertau Mittelfruh Hops Pellet 5.9 Boil 5 min 1.01 20%
1.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Fining Boil 10 min.
2.20 g Yeast Nutrient Other Boil 10 min.
2.70 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.50 g Epsom Salt Water Agt Mash 1 hr.
3.16 ml Lactic acid Water Agt Mash 1 hr.
4.70 g Gypsum Water Agt Mash 1 hr.
0.80 g Salt Water Agt Mash 1 hr.
 
Yeast
White Labs - German Bock Lager Yeast WLP833
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Medium
Optimum Temp:
48 - 55 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 409 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.23 psi       Temp: 36 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Reverse Osmosis System (April 2020)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
65 2 15 65 100 6
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.4 gal Strike 130 °F 128 °F 10 min
148 °F 148 °F 60 min
156 °F 156 °F 10 min
170 °F 170 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.65 g | 38.6 qt) 8.56 34.2  
Mash volume with grains (equipment estimates 10.55 g | 42.2 qt) 9.46 37.8  
Grain absorption losses -1.41 -5.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8 g | 32 qt) 6.9 27.6  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume (equipment estimates 5.7 g | 22.8 qt) 6.3 25.2  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 6.3 g | 25.2 qt) 5.7 22.8  
Total: 8.56 34.2
Equipment Profile Used: System Default
 
Notes

1st place Drunk Monk 2023 Pale Malty Lager category
https://www.knaves.org/DMC/challenge/

2nd place 8 Seconds of Froth 2023 Pale Malty Lager category
https://comp.highplainsdrafters.org/

------------------------

  • 1 mL lactic acid in the kettle before boil.
  • 90 min boil, Hops loose in kettle, Chill at end of boil.
  • Ferment at 52F. After 7 days, slowly raise temp over 7 days to 65F.
  • Once fermentation is complete, cold crash x 7-10 days. Gelatin fine x 3-5 days. Keg and lager for 4-5 weeks as close to 32F as possible.



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  • Last Updated: 2023-04-30 00:36 UTC