Big boy munich helles - Beer Recipe - Brewer's Friend

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Big boy munich helles

156 calories 14.1 g 12 oz
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Beer Stats
Method: Extract
Style: Munich Helles
Boil Time: 90 min
Batch Size: 1178 gallons (fermentor volume)
Pre Boil Size: 1302 gallons
Post Boil Size: 1178 gallons
Pre Boil Gravity: 10.7 °P (recipe based estimate)
Post Boil Gravity: 11.8 °P (recipe based estimate)
Efficiency: 100% (steeping grains only)
Calories: 156 calories (Per 12oz)
Carbs: 14.1 g (Per 12oz)
Created: Saturday May 18th 2024
11.8 °P
2.3 °P
5.1%
20.0
2.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1,485 lb Weyermann - Barke Pilsner Malt1485 lb Barke Pilsner Malt 37.03 1.75 97.4%
40 lb Weyermann - Acidulated40 lb Acidulated 27 3.4 2.6%
1,525 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
11 lb Hallertau Mittelfruh11 lb Hallertau Mittelfruh Hops Pellet 3.75 First Wort 90 min 13.33 50%
6 lb Hallertau Mittelfruh6 lb Hallertau Mittelfruh Hops Pellet 3.75 Boil 30 min 4.75 27.3%
5 lb Hallertau Mittelfruh5 lb Hallertau Mittelfruh Hops Pellet 3.75 Boil 10 min 1.87 22.7%
22 lbs / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 lb Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
0.25 lb Epsom Salt Water Agt Mash 1 hr.
0.75 lb Gypsum Water Agt Mash 1 hr.
 
Yeast
BSI - 3470 German Lager
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
46 - 54 °F
Starter:
No
Fermentation Temp:
48 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 79036 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.7 Volumes
 
Target Water Profile
logies distilled wawa
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
35 3 30 55 70 0
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
190 gal Infusion -- 158 °F 20 min
Decoction -- -- 20 min
382 gal Infusion -- 131 °F 10 min
Temperature -- 145 °F 45 min
Temperature -- 160 °F 20 min
Decoction -- 170 °F 20 min
900 gal Sparge -- 170 °F --
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 1193.45 gal (4773.8 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1181.45 gal (4725.8 qt) sparge/top-off.    
Heat water added to kettle (equipment estimates 1384.08 g | 5536.3 qt) 1492.63 5970.5  
Mash volume with grains (equipment estimates 1384.08 g | 5536.3 qt) 1614.63 6458.5  
Grain absorption losses (steeping) -190.63 -762.5  
Pre boil volume (equipment estimates 1193.45 g | 4773.8 qt) 1302 5208  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -13.2 -52.8  
Post boil volume 1178 4712  
Going into fermentor 1178 4712  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 1492.63 5970.5
Equipment Profile Used: System Default
 
Notes

Mash 1/3 in at 158 F for 20 minutes. Decoct for 20 minutes. Finish mash in to hit 131 F for 10 minutes. Use steam to step up to 145 and rest for 45 minutes. Use steam to step up to 158 for 20 minutes. Send 2/3 of mash to later tun. Decoct remaining mash for 20 minutes then send over to later to reach mash out temperature.

Ferment at 48 degrees and cap tank once hydrogen sulfide sulfur has diminished and beer is 1-2 Plato above expected terminal. (Perhaps letting it rise up 54 helped scrub sulfur?) Once FDTs are passed slowing begin crashing 2 degrees everyday until 32 is reached. Keep cold for 4 weeks. Total tank residency time approx 6 weeks.

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  • Last Updated: 2024-08-13 18:42 UTC