2016/03/07 Left Hand Helles - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

2016/03/07 Left Hand Helles

168 calories 16.9 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Munich Helles
Boil Time: 60 min
Batch Size: 10.5 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Mark & Paul
Calories: 168 calories (Per 12oz)
Carbs: 16.9 g (Per 12oz)
Created: Thursday March 3rd 2016
1.051
1.012
5.1%
20.4
4.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16 lb German - Pilsner16 lb Pilsner 38 1.6 84.2%
1.50 lb German - Munich Light1.5 lb Munich Light 37 6 7.9%
1.50 lb German - Munich Dark1.5 lb Munich Dark 37 15.5 7.9%
19 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Spalt1 oz Spalt Hops Pellet 2.6 Boil 60 min 5.08 25%
2 oz Northern Brewer - Hallertau 2 oz Hallertau Hops Pellet 4.6 Boil 30 min 13.82 50%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 5 min 1.46 25%
4 oz / $ 0.00
 
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:
1.5 (M cells / ml / ° P) 753 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Munich (decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 20 4 75 52 29
9g. CaCl
9g. Epsom Salts
1g. Baking Soda
This is mentioned as the profile for light colored Munich styles
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
32.25 qt Temperature -- 145 °F 45 min
32.25 qt Temperature -- 154 °F 30 min
32.25 qt Mashout Temperature -- 169 °F 10 min
Starting Mash Thickness: 1.33 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.15 gal (48.6 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.15 gal (0.6 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.33 qt/lb 6.32 25.3  
Mash volume with grains 7.84 31.4  
Grain absorption losses -2.38 -9.5  
Remaining sparge water volume (equipment estimates 8.46 g | 33.8 qt) 9.31 37.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.15 g | 48.6 qt) 13 52  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 10.5 42  
Going into fermentor 10.5 42  
Total: 15.63 62.5
Equipment Profile Used: System Default
 
Notes

Made larger starter w/ 4200 ml. of spring water and 1# DME. Cooled to 71° and pitched. Let ferment for 3 days and into the fridge for 2. Poured off excess on brewday.

Quarts of water measurement includes water under the false bottom. First runnings at 1.070. Last runnings at 1.006 just when it ran out. Preboil was 1.050 and OG was 1.055. Cooled to 68 with the chiller and into the fridge. Cooled to 50° over the next 6 hours and then added 3qts.+ and pitched the yeast. Fermented at 50°.

Thinking after 2 weeks of sampling that maybe
17# pilsner
2# light munich would fix color as well as making it a bit crisper. Also possibly IBUs to 23?

Boy. After another 3 weeks of drinking this quickly(!) we are both pretty sure we wouldn't change a thing. Top 10 for sure, maybe top 5.

Last Updated and Sharing
 
722
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2016-05-24 04:47 UTC