Matt's Bavarian Helles - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Matt's Bavarian Helles

153 calories 13.2 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Munich Helles
Boil Time: 75 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.85 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Matt Liddy
Calories: 153 calories (Per 12oz)
Carbs: 13.2 g (Per 12oz)
Created: Saturday May 18th 2024
Similar Recipes

04A1. Munich Helles

by WAWooldridge

OG: 1.050 FG: 1.015 ABV: 4.7% IBU: 18

Helles

by Iliff Avenue Brewhouse

OG: 1.048 FG: 1.009 ABV: 5.0% IBU: 18

Sudo Lager

by Jaysedun

OG: 1.048 FG: 1.010 ABV: 5.0% IBU: 19

1.047
1.008
5.1%
20.2
4.5
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.50 lb Weyermann - Barke Pilsner Malt9.5 lb Barke Pilsner Malt 37.03 1.75 87.9%
12 oz Weyermann - Barke Vienna12 oz Barke Vienna 36 3.4 6.9%
5 oz German - Acidulated Malt5 oz Acidulated Malt 27 3.4 2.9%
4 oz American - Victory4 oz Victory 34 28 2.3%
173 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 2.8 Boil 60 min 11.75 36.4%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 2.8 Boil 30 min 6.52 36.4%
0.75 oz Hallertau Mittelfruh0.75 oz Hallertau Mittelfruh Hops Pellet 2.8 Boil 10 min 1.92 27.3%
2.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Fining Boil 10 min.
0.50 tsp Wyeast - Beer Nutrient Other Boil 10 min.
 
Yeast
Imperial Yeast - L13 Global
Amount:
1 Each
Cost:
Attenuation (custom):
84%
Flocculation:
Medium-low
Optimum Temp:
46 - 56 °F
Starter:
Yes
Fermentation Temp:
49 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 365 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 8.62 psi       Temp: 38 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
Camas Summer Profile - Ward Labs
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.05 gal Strike 156 °F 145 °F 20 min
0.8 gal Infusion 212 °F 155 °F 40 min
4.59 gal Sparge 185 °F 168 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.05 16.2  
Mash volume with grains 4.92 19.7  
Grain absorption losses -1.35 -5.4  
Remaining sparge water volume (equipment estimates 5.03 g | 20.1 qt) 5.4 21.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.48 g | 29.9 qt) 7.85 31.4  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.5 26  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.5 g | 26 qt) 5.5 22  
Total: 9.45 37.8
Equipment Profile Used: System Default
 
Notes

Single infusion at 150.

Open fermentation. Cover with sanitized foil.

Pitch at 48, ferment at 49. Transfer at 1.014 to a corny and spund. Once fermentation is complete, drop temp to 44 and allow to condition for 10 days. This will allow yeast to clean up all diacetyl. Then drop temp 4 degrees per day to a final temp of 32. Lager for 4 - 5 weeks.


Last Updated and Sharing
 
89
Views
1
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2024-05-19 20:14 UTC
  • Snapshot Created: 2024-05-18 18:32 UTC
  • Link To Parent Recipe