Munich Helles - Beer Recipe - Brewer's Friend

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Munich Helles

166 calories 19 g 12 oz
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Beer Stats
Method: BIAB
Style: Munich Helles
Boil Time: 80 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.18 gallons
Post Boil Size: 6.06 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 166 calories (Per 12oz)
Carbs: 19 g (Per 12oz)
Created: Monday January 30th 2023
1.050
1.015
4.6%
21.3
4.9
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.30 lb Weyermann - Barke Pilsner Malt10.3 lb Barke Pilsner Malt $ 0.00 / lb
$ 0.00 		37.03 1.75 88.7%
10 oz Weyermann - Munich Type I10 oz Munich Type I $ 0.00 / lb
$ 0.00 		38 6 5.4%
5 oz Weyermann - Melanoidin5 oz Melanoidin $ 0.00 / lb
$ 0.00 		34.5 27 2.7%
6 oz Weyermann - Acidulated6 oz Acidulated $ 0.00 / lb
$ 0.00 		27 3.4 3.2%
185.80 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.10 oz Artisan - Hallertau Mittelfruh1.1 oz Hallertau Mittelfruh Hops $ 0.00 / oz
$ 0.00 		Pellet 4.5 Boil 60 min 18.3 55%
0.90 oz Artisan - Hallertau Mittelfruh0.9 oz Hallertau Mittelfruh Hops $ 0.00 / oz
$ 0.00 		Pellet 4.5 Boil 5 min 2.98 45%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 15 min.
0.25 tsp Yeast Nutrient Other Boil 15 min.
3.30 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.90 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Imperial Yeast - L17 Harvest
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Medium
Optimum Temp:
50 - 60 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 516 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 13.36 psi       Temp: 40 °F       CO2 Level: 2.6 Volumes
 
Target Water Profile
Aquarion
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
62 9.5 22 80 50 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.6 gal Strike -- 126 °F 15 min
Temperature -- 147 °F 30 min
Temperature -- 154 °F 30 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.28 g | 37.1 qt) 8.88 35.5  
Mash volume with grains (equipment estimates 10.21 g | 40.8 qt) 9.81 39.2  
Grain absorption losses -1.45 -5.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.58 g | 30.3 qt) 7.18 28.7  
Boil off losses -2 -8  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.06 24.2  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 6.06 g | 24.2 qt) 5.5 22  
Total: 8.88 35.5
Equipment Profile Used: System Default
 
Notes

Yeast Oxygen Scavenging (YOS) applied to all brew water
Also pre-treated with campden tablet

This batch pitched on 2nd generation L17 yeast cake used in a 3 gal American Lager.

Water salts used to adjust to target from my local water source. Acid malts applied for pH

Temperature raised (3 deg/12hrs) to 65F and spunding valve applied at 4 gravity points from FG

Based on MeanBrews recipe with author modifications

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  • Last Updated: 2023-04-25 15:21 UTC