To Helles in a hand basket - Beer Recipe - Brewer's Friend

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To Helles in a hand basket

166 calories 18.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Munich Helles
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 12.61 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 166 calories (Per 12oz)
Carbs: 18.2 g (Per 12oz)
Created: Friday August 9th 2024
1.050
1.014
4.8%
22.7
4.1
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
17 lb Weyermann - Pilsner17 lb Pilsner 36 1.5 82.9%
2 lb Weyermann - Vienna Malt2 lb Vienna Malt 37 3.5 9.8%
0.50 lb Weyermann - Carapils0.5 lb Carapils 34.5 2.1 2.4%
0.50 lb Weyermann - Melanoidin0.5 lb Melanoidin 34.5 27 2.4%
0.50 lb Weyermann - Acidulated0.5 lb Acidulated 27 3.4 2.4%
20.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Yakima Chief Hops - Hallertauer Magnum1 oz Hallertauer Magnum Hops Pellet 11.3 Boil 60 min 20.67 33.3%
2 oz Hallertau Mittelfruh2 oz Hallertau Mittelfruh Hops Pellet 2.8 Boil 5 min 2.04 66.7%
3 oz / $ 0.00
 
Yeast
White Labs - German Lager X Yeast WLP835
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
50 - 54 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 181 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 27.18 psi       Temp: 68 °F       CO2 Level: 2.47 Volumes
 
Target Water Profile
PSH
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
8.97 gal Strike 132 °F 126 °F 25 min
Infusion -- 147 °F 30 min
-- 154 °F 50 min
Fly Sparge -- 168 °F --
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.61 gal (50.45 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.61 gal (2.45 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.75 qt/lb 8.97 35.9  
Mash volume with grains 10.61 42.4  
Grain absorption losses -2.56 -10.3  
Remaining sparge water volume 6.45 25.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 12.61 50.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 15.42 61.7
Equipment Profile Used: System Default
 
Notes

Mash
Protein — 126 °F — 25 min
Beta — 147 °F — 30 min
Alpha — 154 °F — 50 min

Fermentation
Primary — 50 °F — 7 days
Primary — 60 °F — 7 days

wyeast 2308 munich lager

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  • Last Updated: 2024-10-18 19:45 UTC