Munich Helles - Beer Recipe - Brewer's Friend

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Munich Helles

140 calories 13.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Munich Helles
Boil Time: 60 min
Batch Size: 45 liters (fermentor volume)
Pre Boil Size: 55 liters
Post Boil Size: 50 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Scotia
Calories: 140 calories (Per 330ml)
Carbs: 13.6 g (Per 330ml)
Created: Saturday April 6th 2024
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OG: 1.048 FG: 1.012 ABV: 4.9% IBU: 17

1.046
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Fermentables
Amount Fermentable Cost PPG °L Bill %
10.25 kg Patagonia - Pilsen10.25 kg Pilsen 34 2 97.6%
250 g Bestmalz - BEST Melanoidin250 g BEST Melanoidin 34.5 27 2.4%
10.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Yakima Chief Hops - Magnum25 g Magnum Hops Pellet 13.2 Boil 60 min 19.97 100%
25 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Chalk Water Agt Mash 1 hr.
10 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
9 g Epsom Salt Water Agt Mash 1 hr.
15 g Citric acid Water Agt Mash 1 hr.
3 g Citric acid Water Agt Sparge 1 hr.
 
Yeast
Fermentis - Saflager - Swiss Lager Yeast S-189
Amount:
42 Grams
Cost:
Attenuation (custom):
77%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
12 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 772 B cells required
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
11.50 Grams
Cost:
Attenuation (custom):
77%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
12 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 772 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Munich (decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 20 4 75 52 29
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
34 L Strike 71 °C 64 °C 30 min
50 L Sparge 78 °C 78 °C 75 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 50.83 L. Suggest reducing initial water volume to 45.4 L and adding 5.43 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 31.5
Mash volume with grains 38.4
Grain absorption losses -10.5
Remaining sparge water volume (equipment estimates 30.7 L) 34.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 50.8 L) 55
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 45 L) 50
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 50 L) 45
Total: 66.4  
Equipment Profile Used: System Default
 
Notes

----decoccion a los 30 minutos de macerado. 1/3 del macerado (mas grano que liquido) hervir 20 minutos.
Se busca pasar de 64 grados a 68/70 grados
----volcar decoccion a olla de macerado y dejar 20 minutos.

----Segunda decoccion esta vez mas liquido que grano. hierve 15 minutos y vuelta al macerado. Se busca pasar de 68/70 a 74/76 grados.

Se oxigena el mosto con O2 puro y piedra difusora. 2 minutos a 1 litro por minuto de regulador.

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  • Last Updated: 2024-05-07 01:35 UTC