Munich Helles - Beer Recipe - Brewer's Friend

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Munich Helles

161 calories 16.6 g 12 oz
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Beer Stats
Method: BIAB
Style: Munich Helles
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 3.94 gallons
Post Boil Size: 3.4 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 161 calories (Per 12oz)
Carbs: 16.6 g (Per 12oz)
Created: Wednesday January 15th 2025
1.049
1.012
4.9%
15.2
4.4
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb German - Pilsner5 lb Pilsner 38 1.6 89.3%
4.60 oz Weyermann - Munich Type I4.6 oz Munich Type I 38 6 5.1%
2.50 oz Weyermann - Carapils2.5 oz Carapils 34.5 2.1 2.8%
2.50 oz Weyermann - Melanoidin2.5 oz Melanoidin 34.5 27 2.8%
89.60 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 12.69 50%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 5 min 2.53 50%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.50 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
10 ml Phosphoric acid Water Agt Mash 0 min.
 
Yeast
Wyeast - Bavarian Lager 2206
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
46 - 58 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 48 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.47 Volumes
 
Target Water Profile
Reverse Osmosis
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
44 5 23 81 50 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.5 gal Protein Rest Strike 130 °F 126 °F 25 min
Beta Rest Infusion -- 147 °F 30 min
Alpha Rest Infusion -- 154 °F 50 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 5.49 g | 22 qt) 4.89 19.6  
Mash volume with grains (equipment estimates 5.94 g | 23.7 qt) 5.34 21.4  
Grain absorption losses -0.7 -2.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.54 g | 18.2 qt) 3.94 15.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 3 g | 12 qt) 3.4 13.6  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 3.4 g | 13.6 qt) 3 12  
Total: 4.89 19.6
Equipment Profile Used: System Default
 
Notes

Aim for 5.4 mash pH max, use additional acid if needed.

Pitch big starter. Ferment at 50 for 7 days, then diacetyl rest at 60 for 7 days, then cold crash & lager.

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  • Last Updated: 2025-01-15 17:31 UTC