Munich Helles - Beer Recipe - Brewer's Friend

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Munich Helles

160 calories 14.3 g 12 oz
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Beer Stats
Method: BIAB
Style: Munich Helles
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.06 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 160 calories (Per 12oz)
Carbs: 14.3 g (Per 12oz)
Created: Monday May 8th 2023
1.049
1.009
5.3%
22.4
4.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Weyermann - Eraclea Pilsner9 lb Eraclea Pilsner 37.03 1.75 85.7%
1 lb Weyermann - Munich Type I1 lb Munich Type I 38 6 9.5%
0.50 lb Weyermann - Acidulated0.5 lb Acidulated 27 3.4 4.8%
10.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Artisan - Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops $ 0.00 / oz
$ 0.00 		Pellet 4.2 Boil 60 min 16.14 66.7%
0.50 oz Artisan - Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops $ 0.00 / oz
$ 0.00 		Pellet 4.2 Boil 30 min 6.2 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g gypsum Water Agt Mash 0 min.
2 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
55 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 89 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Saginaw Township
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
67.4 9 9 46.9 43.8 104
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 gal Infusion 163 °F 154 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume 8.62 34.5  
Mash volume with grains 9.46 37.9  
Grain absorption losses -1.31 -5.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 7.06 28.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 8.62 34.5
Equipment Profile Used: System Default
 
Notes

Brewed 5/18. OG of 1.058 with 4 gal. Added 1gal at end. OG est 1.048. Fermenting at basement temp (68-70 deg).

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  • Last Updated: 2023-11-03 17:41 UTC