Munich helles - Beer Recipe - Brewer's Friend

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Munich helles

144 calories 11.7 g 330 ml
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Beer Stats
Method: BIAB
Style: Munich Helles
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 25.93 liters
Post Boil Size: 20 liters
Pre Boil Gravity: 9.2 °P (recipe based estimate)
Post Boil Gravity: 11.9 °P (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 144 calories (Per 330ml)
Carbs: 11.7 g (Per 330ml)
Created: Tuesday January 7th 2025
11.9 °P
1.8 °P
5.4%
20.1
4.5
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.75 kg Viking - Pilsner Malt3.75 kg Pilsner Malt 37 1.9 83.1%
0.18 kg Weyermann - Vienna Malt0.18 kg Vienna Malt 37 3.5 4%
0.23 kg Weyermann - Carapils0.23 kg Carapils 34.5 2.1 5.1%
0.10 kg Weyermann - Melanoidin0.1 kg Melanoidin 34.5 27 2.2%
0.25 kg Weyermann - Acidulated0.25 kg Acidulated 27 3.4 5.5%
4.51 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Lublin40 g Lublin Hops Pellet 4.1 Boil 30 min 18 80%
10 g Lublin10 g Lublin Hops Pellet 4.1 Boil 10 min 2.12 20%
50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Ascorbic Acid Water Agt Mash 0 min.
1 each Whirlfloc tablet Fining Boil 15 min.
1 each Yeast Nutrient Other Boil 0 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
10 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 83 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.4 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
21 5.2 18 16 21 84
5.2 target ph
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- 65 °C 60 min
-- 75 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 31.4 L) 31.3
Mash volume with grains (equipment estimates 34.3 L) 34.3
Grain absorption losses -4.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26 L) 25.9
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 20
Volume into fermentor 20
Total: 31.3  
Equipment Profile Used: System Default
 
Notes

Fermentatnion:
Primary — 10 °C — 5 days
Primary — 13 °C — 2 days
Primary — 17 °C — 1 day
Primary — 19 °C — 1 day
Conditioning — 5 °C — 21 days

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  • Last Updated: 2025-01-15 15:28 UTC