Munich Helles - Beer Recipe - Brewer's Friend

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Munich Helles

141 calories 14.3 g 330 ml
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Beer Stats
Method: BIAB
Style: Munich Helles
Boil Time: 90 min
Batch Size: 23.4 liters (fermentor volume)
Pre Boil Size: 28.2 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Brulosophy
Calories: 141 calories (Per 330ml)
Carbs: 14.3 g (Per 330ml)
Created: Sunday June 3rd 2018
1.046
1.011
4.7%
28.1
6.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3,516 g German - Bohemian Pilsner3516 g Bohemian Pilsner 38 1.9 64.5%
510 g German - Munich Light510 g Munich Light 37 6 9.4%
56 g German - Melanoidin56 g Melanoidin 37 25 1%
170 g German - Acidulated Malt170 g Acidulated Malt 27 3.4 3.1%
1.20 kg German - CaraHell1.2 kg CaraHell 34 11 22%
5,452 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Saaz40 g Saaz Hops Pellet 3.5 Boil 60 min 16.84 61.5%
25 g Hallertau Mittelfruh25 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 11.28 38.5%
65 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish moss Fining Boil 15 min.
0.50 tsp Gelatin Fining Primary 0 min.
 
Yeast
Wyeast - Bavarian Lager 2206
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
8 - 14 °C
Starter:
Yes
Fermentation Temp:
12 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 401 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
11.35 L Saccharification Rest Temperature -- 66 °C 80 min
Mash Out Temperature -- 77 °C 10 min
4.75 L Sparge -- 77 °C --
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 38.6 L) 34.6
Mash volume with grains (equipment estimates 42.2 L) 38.2
Grain absorption losses -5.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 32.3 L) 28.2
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 23.4
Volume into fermentor 23.4
Total: 34.6  
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: 2018-06-04 00:51 UTC