Munich Helles (WLP029) 5.1% - Beer Recipe - Brewer's Friend

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Munich Helles (WLP029) 5.1%

161 calories 15.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Munich Helles
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 75% (brew house)
Source: http://brulosophy.com/recipes/munich-helles/
Calories: 161 calories (Per 12oz)
Carbs: 15.8 g (Per 12oz)
Created: Tuesday April 12th 2016
1.049
1.011
5.0%
17.7
4.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.25 lb German - Pilsner8.25 lb Pilsner 38 1.6 79.5%
1.25 lb German - Munich Light1.25 lb Munich Light 37 6 12%
0.75 lb American - Wheat0.75 lb Wheat 38 1.8 7.2%
2 oz German - Melanoidin2 oz Melanoidin 37 25 1.2%
10.37 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
45 g Hallertau Mittelfruh45 g Hallertau Mittelfruh Hops Pellet 3.2 Boil 60 min 17.71 100%
45 g / $ 0.00
 
Yeast
White Labs - German Ale/ Kölsch Yeast WLP029
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
65 - 69 °F
Starter:
Yes
Fermentation Temp:
62 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Yellow Balanced Profile
.14 water loss
Actual pH: 5.35@ 66.7 degrees. At 20 mins.
2nd gen yeast.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.9 gal 5.1 Sparge Infusion -- 150 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.89 15.6  
Mash volume with grains 4.72 18.9  
Grain absorption losses -1.3 -5.2  
Remaining sparge water volume (equipment estimates 5.97 g | 23.9 qt) 5.16 20.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.31 g | 33.2 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 9.05 36.2
Equipment Profile Used: System Default
 
Notes

Brewed very successfully on 04/23/16. Pitched decanted yeast at 61 degrees.
Gravity read 12.75 brix (1.0495) which equates to 75% efficiency (almost 76)- initially aimed at 71% - Double milled grain.
Mashed at 150 exact at dough in, and 149 @30 mins.
The water loss calculation of .14 can probably be brought down to .135 since there was still a substantial amount of wort in the cooler as I lifted the bag.
Overall, went great!
9 hours later raised temp to 65 due to not activity.
04/24/16: 15 hours after raising the temp to 65 and there was lots of fermentation activity. Turned down temp to 64.
11 hours later brought down temp to 63. There was krausen ejected and a lot of activity - had to clean the blow off tube as I was afraid it would blow the lid - seemed a bit clogged

04/26/16: beer was at 61 degrees and still bubbling but a lot slower. I took off the cover and see that there's still some krausen ontop and lots of yeast still in suspension and some smell of sulfur.
Meter @72 degrees measured 6 brix (1.0106 @4.9%).
Temp was raised to 66 degrees in hopes of giving it a d-rest. FG is expected around 1.008-1.009
04/17/16: Some bubbling still, and temp was at 65 degrees.

04/30/16: @67 degrees and 5.9 brix. Taste no diacetyl, but there is smell of sulfur. (1.0103 @5%). Not bad. Cannot taste any hop presence.

05/05/16: kegged today. No sulfur smell anymore! Did not have much of a smell at all, and the yeast had dropped and compacted to the bottom.
Measured 5.7 brix @69 degrees (1.0096 @ 5.1%). Nice! 79% apparent attenuation.

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  • Last Updated: 2016-05-10 03:17 UTC