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Heimeran Helles

Method: Extract
Style: Munich Helles
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Jason McKibben
Calories: 173 calories (Per 12oz)
Carbs: 20.1 g (Per 12oz)

Created: Friday March 21st 2014

Original Gravity:

1.052

Final Gravity:

1.016

ABV (standard):

4.8%

IBU (tinseth):

20.2

SRM (morey):

4.0

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
6 lb	Dry Malt Extract - Pilsen6 lb Dry Malt Extract - Pilsen	42	2	88.9%
0.50 lb	Liquid Malt Extract - Munich0.5 lb Liquid Malt Extract - Munich - (late boil kettle addition)	35	8	7.4%
6.50 lbs / $ 0.00

Steeping Grains

Amount	Fermentable	Cost	PPG	°L	Bill %
0.25 lb	German - Melanoidin0.25 lb Melanoidin		37	25	3.7%
$ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Hallertau Hersbrucker0.5 oz Hallertau Hersbrucker Hops	Pellet	4	Boil	60 min	7.97	33.3%
1 oz	Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops	Pellet	4	Boil	30 min	12.25	66.7%
1.50 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1.50 oz	Hallertau Hersbrucker (Pellet)		20.22	100%
1.50 oz / $ 0.00

Other Ingredients

Amount	Name	Cost	Type	Use	Time
0.50 each	whirlfloc		Fining	Boil	10 min.
0.50 tsp	yeast nutrient		Other	Boil	10 min.

Yeast

White Labs - Munich Helles Yeast WLP860

Amount:	1 Each	Cost:
Attenuation (avg):	70%	Flocculation:	Medium
Optimum Temp:	48 - 52 °F	Starter:	Yes
Fermentation Temp:	48 °F	Pitch Rate:	1.5 (M cells / ml / ° P) 383 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Distilled

Notes

1.75 L starter made w/ 3 vials whitelabs munich helles 860.

Actual OG 1.051

Cooled w/ wort chiller to 65, racked to carboy and chilled further in chest freezer to 45 (achieved 7 hours later). Aerated and pitched the decanted (chilled) starter. Let temp slowly rise. Krausen activity 24-30 hours later @ 48 degrees. Hit 50 degrees about 36 hours after pitching. Hold at 50.

Down to 1.023 on day 5. Bumped temp up a degree.

Day 6 bumped temp to 53.

1.016 on day 8 and bumped up to 60. sample tasted good. No diacetyl as far as I can tell. Still planning to keep it at 60 for a couple days before lagering, just to be safe.

Transferred to secondary and dropped temp a couple degrees a day until it hit 34. Kept it there 4 weeks, then bottled w/ corn sugar and a bit of washed yeast (probably not necessary).

06/13/14 (4 weeks in bottle) - The beer lacks the maltiness that I was expecting from a munich helles. It's actually pretty fruity, especially in a side by side comparison w/ Andechs Vollbier Hell. Not sure why. Maybe I didn't aerate it well enough, or perhaps I didn't lager it long enough. I enjoy drinking it, but it definitely has a more American flavor profile than I was hoping for. I thought the sample at bottling time was more malty, but can't be certain. KEEP BETTER NOTES!!!

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2014-06-14 03:08 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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