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Munich Helles Lag-Ale

Method: Partial Mash
Style: Munich Helles
Boil Time: 82 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Post Boil Size: 3.32 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.083 (recipe based estimate)
Efficiency: 73% (brew house)
Source: BeerandBrewing.com
Calories: 163 calories (Per 17oz)
Carbs: 13.7 g (Per 17oz)

Created: Tuesday December 15th 2020

Original Gravity:

1.050

Final Gravity:

1.008

ABV (standard):

5.5%

IBU (tinseth):

22.0

SRM (morey):

4.2

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3.75 lb	Bestmalz - BEST Pilsen3.75 lb BEST Pilsen	37	1.9	43.1%
1 lb	Weyermann - Vienna Malt1 lb Vienna Malt	37	3.5	11.5%
0.25 lb	Briess - Victory Malt0.25 lb Victory Malt	34.5	28	2.9%
3.30 lb	Briess - LME Pilsen Light3.3 lb LME Pilsen Light - (late boil kettle addition)	37.6	2	37.9%
0.40 lb	Briess - DME Pilsen Light0.4 lb DME Pilsen Light	45	2	4.6%
8.70 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1.60 oz	BSG - German Hallertau Mittelfrüh	Pellet	2.8	Boil	60 min	17.22	64%
0.90 oz	BSG - German Hallertau Mittelfrüh	Pellet	2.8	Boil	15 min	4.81	36%
2.50 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
2.50 oz	BSG - German Hallertau Mittelfrüh (Pellet)		22.03	100%
2.50 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
7.5 qt	Step infusion #1	Strike	163 °F	147 °F	30 min
1.2 qt	Step infusion #2	Infusion	206 °F	153 °F	30 min
3.2 qt	Mash out and recirc	Vorlauf	206 °F	167 °F	15 min
9.2 qt	Sparge	Sparge	167 °F	167 °F	15 min

Other Ingredients

Amount	Name	Type	Use	Time
0.50 g	Ascorbic/citric acid	Water Agt	Mash	1 days
1.80 g	Calcium Chloride (anhydrous)	Water Agt	Mash	1 days
0.50 g	Gypsum (Calcium Sulfate)	Water Agt	Mash	1 days
1.50 ml	Lactic acid	Water Agt	Mash	1 days
1.10 g	Sodium Chloride	Water Agt	Mash	1 days
0.50 g	Sodium metabisulfite	Water Agt	Mash	1 days
1 tsp	Wyeast - Beer Nutrient	Other	Boil	10 min.
1 tsp	Irish Moss	Fining	Boil	10 min.

Yeast

Fermentis - Saflager - German Lager Yeast W-34/70

Amount:	2 Each	Cost:
Attenuation (avg):	83%	Flocculation:	High
Optimum Temp:	48 - 72 °F	Starter:	Yes
Fermentation Temp:	50 °F	Pitch Rate:	1.5 (M cells / ml / ° P) 387 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: cornsyrup Amount: 8 oz Temp: 74 °F CO₂ Level: 2.66 Volumes

Target Water Profile

Light colored and malty

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
62	9	24	50	80	85
Used 70% Calgary Tap Water and 30% distilled water, supplemented with additions as described above.
Mash Chemistry and Brewing Water Calculator

Notes

Added 0.4 lbs of DME to 3.2 qt mash out/vorlauf water addition and allowed to recirculate prior to sparging. Hit pre-boil gravity of 1.038 in 4 gals of wort. When final volume topped up to 5.5 gallons, hit OG of 1.050.

Cofermenting with Fermentis Saflager 34/70 and Lallemand Nottingham High Performance Ale (1 packet each, hydrate each separately in 125 ml of water, added to 1.2 L starter with 150 g DME (+1/2 tsp Wyeast nutrient, 2 drops olive oil) three days before pitching for Saflager, and 2 days before pitching for Nottingham.

Fermentation starting at 50F, stepped up +1F every 12 hours until temperature reaches 60F, then +2F every 12 hours until fermentation complete (6-7 days total). Checked gravity (hit intended 1.008) and then cold crash to near freezing. Added 5.5 g of Knox gelatine to 300 ml of pre-boiled water, let bloom for 1 hour, and then heated to 150F in pot of water. Added to fermenter once cooled down; light stir in fermenter.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2021-03-05 18:10 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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