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DIY Munich Helles V2

Method: BIAB
Style: Munich Helles
Boil Time: 75 min
Batch Size: 5.7 gallons (fermentor volume)
Pre Boil Size: 6.8 gallons
Post Boil Size: 6.3 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 174 calories (Per 12oz)
Carbs: 17.2 g (Per 12oz)
URL: https://midwinterhbc.com/competition/

Created: Monday July 19th 2021

Original Gravity:

1.053

Final Gravity:

1.012

ABV (standard):

5.5%

IBU (tinseth):

22.9

SRM (morey):

4.5

Mash pH

5.3

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
9.75 lb	Weyermann - Floor-Malted Bohemian Pilsner9.75 lb Floor-Malted Bohemian Pilsner	36.3	1.9	81.3%
0.75 lb	Weyermann - Barke Vienna0.75 lb Barke Vienna	36	3.4	6.3%
1 lb	Weyermann - Carafoam1 lb Carafoam	34.5	2.2	8.3%
0.50 lb	German - CaraHell0.5 lb CaraHell	34	11	4.2%
12 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
16 g	Hallertau Mittelfruh16 g Hallertau Mittelfruh Hops	Pellet	5.9	Boil	60 min	11.18	30.8%
8 g	Hallertau Mittelfruh8 g Hallertau Mittelfruh Hops	Pellet	5.9	Boil	30 min	4.3	15.4%
12 g	Tettnanger12 g Tettnanger Hops	Pellet	3.9	Boil	30 min	4.26	23.1%
6 g	Hallertau Mittelfruh6 g Hallertau Mittelfruh Hops	Pellet	5.9	Boil	10 min	1.52	11.5%
10 g	Tettnanger10 g Tettnanger Hops	Pellet	3.9	Boil	10 min	1.67	19.2%
52 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
30 g	Hallertau Mittelfruh (Pellet)	17	57.7%
22 g	Tettnanger (Pellet) 22 g Tettnanger (Pellet) Hops	5.93	42.3%
52 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
7.4 gal	Strike	128 °F	126 °F	15 min
		148 °F	148 °F	30 min
		156 °F	156 °F	30 min
		170 °F	170 °F	10 min

Other Ingredients

Amount	Name	Type	Use	Time
0.50 each	Whirlfloc	Fining	Boil	10 min.
2.20 g	Yeast Nutrient	Other	Boil	10 min.
3.70 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
1 g	Epsom Salt	Water Agt	Mash	1 hr.
4.22 ml	Lactic acid	Water Agt	Mash	1 hr.
2.60 g	Gypsum	Water Agt	Mash	1 hr.
0.90 g	Salt	Water Agt	Mash	1 hr.

Yeast

Imperial Yeast - L17 Harvest

Amount:	1 Each	Cost:
Attenuation (custom):	76%	Flocculation:	Medium
Optimum Temp:	50 - 60 °F	Starter:	Yes
Fermentation Temp:	50 °F	Pitch Rate:	1.5 (M cells / ml / ° P) 424 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 10.23 psi Temp: 36 °F CO₂ Level: 2.5 Volumes

Target Water Profile

Reverse Osmosis System (April 2020)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
60	3	15	85	65	6
Mash Chemistry and Brewing Water Calculator

Notes

Award winner:

1st place Bluegrass Homebrew Competition Pale Malty European Lager category
https://bluegrasscup.brewcomp.com/

2nd place Midwinter Homebrew Competition in Pale/Amber Euro Lager category
https://midwinterhbc.com/competition/

1st place America's Finest City (QUAFF) in the Pale Malty European Lager category & 2nd place Best of Show
https://quaff.org/AFC-2023/index.php?msg=5

2nd place KCBM (2023) Light Lager category
https://bluegrasscup.brewcomp.com/

-------------------
Single decoction for mash out:

When mash hits 156F, pull 8-10 quarts mash, boil x 15 min, return to mash tun at mash out. Total mash time ~90 min.

75 min boil

Hops loose in kettle

Chill at end of boil

Ferment at 52F. After 7 days, slowly raise temp over 7 days to 65F.

Once fermentation is complete, cold crash x 7-10 days. Gelatin fine x 3-5 days. Keg and lager for 4-5 weeks as close to 32F as possible.