2024 Mogwai Munich Helles - Beer Recipe - Brewer's Friend

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2024 Mogwai Munich Helles

145 calories 12.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Munich Helles
Boil Time: 70 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 31 liters
Post Boil Size: 25 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 71% (brew house)
Calories: 145 calories (Per 330ml)
Carbs: 12.4 g (Per 330ml)
Created: Sunday January 28th 2024
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1.048
1.008
5.2%
23.1
4.6
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.75 kg Voyager Craft Malt - Atlas Latrobe4.75 kg Atlas Latrobe 37.6 2.03 91.3%
0.25 kg Weyermann - Munich Type II (Dark)0.25 kg Munich Type II (Dark) 37 10 4.8%
0.10 kg German - Acidulated Malt0.1 kg Acidulated Malt 27 3.4 1.9%
0.10 kg Simpsons - Aromatic Malt0.1 kg Aromatic Malt 33 23.04 1.9%
5.20 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Hallertau Mittelfruh25 g Hallertau Mittelfruh Hops $ 0.00 / g
$ 0.00 		Pellet 4.8 Boil 60 min 14.06 50%
25 g Tettnanger25 g Tettnanger Hops $ 0.00 / g
$ 0.00 		Pellet 3.1 Boil 60 min 9.08 50%
50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g gypsum (calcium sulfate) Water Agt Mash 0 min.
6 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
2.50 g Whirlfloc Fining Boil 10 min.
0.85 ml Phosphoric acid - 85% / 100 Milliliters Water Agt Sparge 0 min.
0.10 tsp Gelatin Fining Kegging 0 min.
 
Yeast
mogwai - Mogwai Lost Souls
Amount:
1 Each
Cost:
Attenuation (custom):
82%
Flocculation:
Medium
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
11 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 100 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Higgins, ACT, Australia 2023
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
72.4 1 3 85.4 36 1.4
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 L Mash Infusion 66 °C 63 °C 40 min
alpha rest Infusion 63 °C 70 °C 20 min
Mash out Temperature 70 °C 75 °C 10 min
18 L Sparge Sparge 75 °C 80 °C 10 min
Starting Mash Thickness: 3.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.5 L/kg 18.2
Mash volume with grains 21.6
Grain absorption losses -5.2
Remaining sparge water volume (equipment estimates 18.8 L) 18.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.9 L) 31
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 24 L) 25
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 25 L) 24
Total: 37.1  
Equipment Profile Used: System Default
 
Notes

Collab brew with Gilks Sun 4 Feb 2024.
Mogwai MW211 lager yeast, use by 13/2, 1 litre starter day before, hugely active.
Dough in around 7:45am.
Into fermenter round 12:30pm, 29C, set to 10C. Pitched 10pm, 15C. 10C and bubbling a little Monday morning. Continuing Tuesday, losing gravity slowly. Wed 8am 8 11.75 brix=1.043, upped temp to 11C. 3pm 11.25 brix=1.040.
Thurs 8Feb 8am 11C, 10.75 Brix=1.037 - power outage from 9:15 am, packed 4x ice bottles around the fermenter in hope that will hold down temperature. 4pm power back on, 10.7C. Upped contrller to 12C.
Fri 9 Feb 8am 12C 10 brix=1.032, upped to 13C. Sun 11 Feb 5pm back from Sydney, 7.5brix=1.017, upped to 15C.
Monday 12 Feb 8am 7 brix=1.014. Tues 8am 6.5 brix=1.011. Weds 14 Feb 8am 6 brix=1.008. Saturday 17/2 8:30 am set temp to 5C to cold crash. Packaged Tuesday 21 Feb 2024.

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  • Last Updated: 2024-03-21 21:23 UTC