Munich Helles - Braumeister 20L - Beer Recipe - Brewer's Friend

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Munich Helles - Braumeister 20L

143 calories 13.7 g 330 ml
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Beer Stats
Method: BIAB
Style: Munich Helles
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 75% (brew house)
Source: AnteK
Rating:
5.00 (1 Review)

Calories: 143 calories (Per 330ml)
Carbs: 13.7 g (Per 330ml)
Created: Sunday February 21st 2016
1.047
1.010
4.9%
18.6
4.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg German - Pilsner3.5 kg Pilsner 38 1.6 83.3%
500 g German - Munich Light500 g Munich Light 37 6 11.9%
100 g German - Melanoidin100 g Melanoidin 37 25 2.4%
100 g German - Carapils100 g Carapils 35 1.3 2.4%
4,200 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Hallertau Hersbrucker35 g Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 18.55 100%
35 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 15 min.
1 each Yeast Nutrient Fining Boil 15 min.
 
Yeast
White Labs - German Lager Yeast WLP830
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
10 - 13 °C
Starter:
Yes
Fermentation Temp:
10 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 368 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Forced carbonation       CO2 Level: 2.5 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 L Strike Temperature -- 65 °C --
Mash in Infusion -- 65 °C 30 min
Mash Infusion -- 66 °C 40 min
Mash out Infusion -- 75 °C 15 min
3 L 3L Sparge water Sparge -- 75 °C --
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 32 L) 30.1
Mash volume with grains (equipment estimates 34.7 L) 32.9
Grain absorption losses -4.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.9 L) 25
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 21
Volume into fermentor 21
Total: 30.1  
Equipment Profile Used: System Default
 
Notes

My recipes are all elaborated for Speidel Braumeister 20L
The recipes clone are sometimes a little different from the original but are adjusted according to the final result.

BIAB method for Braumeister 20l, efficiency 75 %
total Water: 28l.
25l to mash
3l to sparge
Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 10˚C - 5 days to diacetyl rest at 20˚C.
Rack to secondary and lager for at least five weeks at 40 °F (4.4 °C) or below

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  • Last Updated: 2016-02-21 14:27 UTC