Munich Helles 2x19l kegs - Beer Recipe - Brewer's Friend

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Munich Helles 2x19l kegs

141 calories 15 g 330 ml
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Beer Stats
Method: All Grain
Style: International Pale Lager
Boil Time: 75 min
Batch Size: 43 liters (ending kettle volume)
Pre Boil Size: 46 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 80% (ending kettle)
Source: Mark Fish
Calories: 141 calories (Per 330ml)
Carbs: 15 g (Per 330ml)
Created: Friday March 27th 2020
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Fermentables
Amount Fermentable Cost PPG EBC Bill %
7.20 kg German - Bohemian Pilsner7.2 kg Bohemian Pilsner 38 3.57 91.1%
500 g German - Vienna500 g Vienna 37 9.18 6.3%
200 g German - Acidulated Malt200 g Acidulated Malt 27 7.58 2.5%
7,900 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
45 g Hallertau Mittelfruh (3.75 AA)45 g Hallertau Mittelfruh (3.75 AA) Hops Pellet 4.6 Boil 60 min 12.99 39.1%
25 g Hallertau Mittelfruh25 g Hallertau Mittelfruh Hops Pellet 4.6 Boil 30 min 5.55 21.7%
35 g Hallertau Mittelfruh (3.75 AA)35 g Hallertau Mittelfruh (3.75 AA) Hops Pellet 4.6 Boil 5 min 2.01 30.4%
10 g Hallertau Hersbrucker10 g Hallertau Hersbrucker Hops Pellet 4 Boil 5 min 0.5 8.7%
115 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Epsom Salt Water Agt Mash 0 min.
3 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
2 g Gypsum Water Agt Mash 0 min.
1.50 g Sodium metabisulphate Water Agt Other 0 min.
0.50 each Protafloc Fining Mash 15 min.
4 g Gelatin Fining Secondary 0 min.
 
Yeast
White Labs - Munich Helles Yeast WLP860
Amount:
2 Each
Cost:
Attenuation (custom):
72%
Flocculation:
Medium
Optimum Temp:
9 - 11 °C
Starter:
Yes
Fermentation Temp:
12 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 738 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.89 bar       Temp: 4 °C       CO2 Level: 2.6 Volumes
 
Target Water Profile
Preston, Lancashire, UK
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
22 2 11 8 31 23.1
Use filtered water and treat with SMB to remove chlorine/chloramine
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
35.4 L Step 1 Infusion 52 °C 52 °C 5 min
Step 2 Infusion 62 °C 62 °C 10 min
Step 3 Infusion 65 °C 65 °C 15 min
Mash out Infusion 72 °C 72 °C 30 min
Sparge Fly Sparge 76 °C 76 °C 10 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 50.7 L. Suggest reducing initial water volume to 45.4 L and adding 5.3 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 23.7
Mash volume with grains 28.9
Grain absorption losses -7.9
Remaining sparge water volume 31.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 50.7 L) 46
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil volume (equipment estimates 38.3 L) 43
Estimated amount in fermentor 43
Total: 54.8  
Equipment Profile Used: System Default
 
Notes

3 barrel HERMS equipment

Efficiency is kettle efficiency not brew house

pitch yeast at 10-12C. I used a 2L starter to avoid under pitching.

Ferment at 9°C until 75% attenuated then raise to 15°C until final gravity is reached

Tip. Remove a small sample to fast ferment at 17-25C to establish FG before the main batch is completed.

Reduce to 10°C add gelatine finings and cold crash for 2 weeks at -1°C

Keg

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  • Last Updated: 2023-05-29 09:53 UTC