Munich Helles - Beer Recipe - Brewer's Friend

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Munich Helles

154 calories 14 g 12 oz
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Beer Stats
Method: BIAB
Style: Munich Helles
Boil Time: 90 min
Batch Size: 2.75 gallons (fermentor volume)
Pre Boil Size: 3.75 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Brulosophy
Rating:
5.00 (1 Review)

Calories: 154 calories (Per 12oz)
Carbs: 14 g (Per 12oz)
Created: Thursday December 22nd 2016
1.047
1.009
4.9%
17.5
4.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
62 oz Belgian - Pilsner62 oz Pilsner 37 1.6 82.7%
9 oz German - Munich Light9 oz Munich Light 37 6 12%
1 oz German - Melanoidin1 oz Melanoidin 37 25 1.3%
3 oz German - Acidulated Malt3 oz Acidulated Malt 27 3.4 4%
75 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Yakima Chief Hops - German Hallertau25 g German Hallertau Hops Pellet 2.5 Boil 60 min 17.54 100%
25 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Irish moss Fining Boil 15 min.
0.25 tsp Gelatin Fining Primary --
 
Yeast
White Labs - German Ale/ Kölsch Yeast WLP029
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Medium
Optimum Temp:
65 - 69 °F
Starter:
Yes
Fermentation Temp:
58 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 182 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Forced carbonation       CO2 Level: 2.5 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 8 8 55 57 16
BIAB Mash: 3 gallons RO water + 0.5 g Gypsum, 0.9 g Calcium Chloride, and 0.9 grams Epsom Salt.
Water:grain ratio = 2.56 qts/lb
Predicted mash pH = 5.38 (Bru'n Water)

Sparge: 1.25 gallons RO water + 0.2 g Gypsum, 0.4 g Calcium Chloride, and 0.4 grams Epsom Salt.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3 gal Saccharification Rest Temperature -- 150 °F 80 min
Mash Out Temperature -- 170 °F 10 min
1.25 gal Sparge -- 170 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 5.87 g | 23.5 qt) 4.59 18.3  
Mash volume with grains (equipment estimates 6.24 g | 25 qt) 4.96 19.8  
Grain absorption losses -0.59 -2.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.03 g | 20.1 qt) 3.75 15  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 2.75 11  
Volume into fermentor 2.75 11  
Total: 4.59 18.3
Equipment Profile Used: System Default
 
Notes

Ferment for 4-5 days at 58°F/15°C. Ramp temp to 68°F/20°C and allow beer to finish fermenting (usually 3-5 more days). Cold crash for 12-24 hours, then fine with gelatin and let sit for another 12-24 hours before packaging.

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  • Last Updated: 2017-01-09 14:59 UTC