Múnich Helles Lager - Beer Recipe - Brewer's Friend

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Múnich Helles Lager

145 calories 12.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Munich Helles
Boil Time: 75 min
Batch Size: 28 liters (fermentor volume)
Pre Boil Size: 40 liters
Pre Boil Gravity: 1.033 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 145 calories (Per 330ml)
Carbs: 12.4 g (Per 330ml)
Created: Thursday January 19th 2017
1.048
1.008
5.3%
18.7
4.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5,100 g German - Pilsner5100 g Pilsner 38 1.6 83.6%
500 g German - CaraHell500 g CaraHell 34 11 8.2%
250 g German - Carapils250 g Carapils 35 1.3 4.1%
250 g German - CaraFoam250 g CaraFoam 37 1.8 4.1%
6,100 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Perle20 g Perle Hops Pellet 7 Boil 75 min 15.39 50%
15 g Hallertau Mittelfruh15 g Hallertau Mittelfruh Hops Leaf/Whole 3 Boil 30 min 3.31 37.5%
5 g Hallertau Mittelfruh5 g Hallertau Mittelfruh Hops Leaf/Whole 3 Aroma 0 min 12.5%
40 g / $ 0.00
 
Yeast
Fermentis - Saflager - German Lager Yeast S-23
Amount:
1 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
12 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 L Infusion -- 50 °C 30 min
25 L Infusion -- 64 °C 30 min
15 L Sparge -- 78 °C 10 min
Starting Mash Thickness: 4 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 24.4
Mash volume with grains 28.4
Grain absorption losses -6.1
Remaining sparge water volume (equipment estimates 17.9 L) 22.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 35.3 L) 40
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 28
Going into fermentor 28
Total: 47  
Equipment Profile Used: System Default
 
Notes

Macerado:
Infusion: macerar 30 minutos a 50ºC, subir Tª a 64ºC y mantener 30 minutos. Lavar el grano a 78ºC.

Hervido: 75 minutos
Levadura S-23, Bavarian Lager, Munich Lager.


Fermentacion: 7 -10 dias a 12ºC, 2 dias a 18ºC y 20 dias a 2ºC.

Embotellado: 6gr/Litro de azucar o 6,5gr/litro de Dextrosa.

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  • Last Updated: 2017-12-22 06:52 UTC