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Müncher Helles ala Spaten v2

Method: All Grain
Style: Munich Helles
Boil Time: 90 min
Batch Size: 14 liters (fermentor volume)
Pre Boil Size: 20.5 liters
Post Boil Size: 12 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 69% (brew house)
Source: William
Calories: 162 calories (Per 330ml)
Carbs: 16 g (Per 330ml)

Created: Monday November 7th 2022

Original Gravity:

1.053

Final Gravity:

1.012

ABV (standard):

5.4%

IBU (tinseth):

18.4

SRM (morey):

5.2

Mash pH

5.4

Cost $

n/a

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Brew Log History

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Attenuation: {{ stats.attenuation | number:2 }}%

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Carbs: {{ stats.carbs | number:1 }} g / 330ml

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2,000 g	Weyermann - Pilsner2000 g Pilsner	36	1.5	55.6%
150 g	Weyermann - Floor malted Bohemian Dark150 g Floor malted Bohemian Dark	37	7	4.2%
350 g	Weyermann - Carahell350 g Carahell	34	10	9.7%
100 g	Weyermann - Acidulated100 g Acidulated	27	3.4	2.8%
1,000 g	Weyermann - Bohemian Pilsner Malt1000 g Bohemian Pilsner Malt	36.8	2.43	27.8%
3,600 g / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
11 g	Hallertau Mittelfruh11 g Hallertau Mittelfruh Hops	Leaf/Whole	4.7	Boil	60 min	9.64	40.7%
8 g	Hallertau Mittelfruh8 g Hallertau Mittelfruh Hops	Pellet	4.7	Boil	30 min	5.93	29.6%
8 g	Hallertau Mittelfruh8 g Hallertau Mittelfruh Hops	Pellet	4.7	Boil	10 min	2.8	29.6%
27 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
11 g	Hallertau Mittelfruh (Leaf/Whole)	9.64	40.7%
16 g	Hallertau Mittelfruh (Pellet)	8.73	59.2%
27 g / $ 0.00

Other Ingredients

Amount	Name	Type	Use	Time
2 g	Chalk	Water Agt	Mash	1 hr.
3 g	Calcium Chloride (anhydrous)	Water Agt	Mash	1 hr.
3 g	Epsom Salt	Water Agt	Mash	1 hr.
0.50 g	Salt	Water Agt	Mash	1 hr.
0.50 tsp	Yeast Nutrient	Other	Boil	10 min.
0.50 tsp	Irish Moss	Fining	Boil	10 min.
3.50 g	Ascorbic Acid	Water Agt	Primary	0 min.

Yeast

Lallemand - LalBrew NovaLager™

Amount:	1 Each	Cost:
Attenuation (custom):	77%	Flocculation:	Medium
Optimum Temp:	10 - 20 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 64 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.65 Volumes

Target Water Profile

Munich (decarbonated)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
40	20	4	75	52	29
11 liters mash 14,5 sparge
Mash Chemistry and Brewing Water Calculator

Notes

Einmaischen: 62 °C
1st Rast: 59 °C für 20 min
Decoction: 1 liter für 15 min. @ 66°C & 10 min @ 100°C.
2nd Rast: 63 °C für 40 min
1 liter Decoction 10 min.
3rd Rast: 72 °C für 20min
4th Rast: 76 °C für 10 min
Abmaischen: 75 °C

A lager fermentation consists of these 3 phases:
primary fermentation : main fermentation of the fermentable extract. The bulk of the CO2 and alkohol are created here. Chill the beer to at/below pitching temperature, 9–10°C.
Pitch the yeast and wait 24–48 hours for fermentation to begin. Maintain the temperature for two weeks.

maturation : the yeast is allowed to clean up some of its byproducts like diacetyl (butterscotch flavor) and acetaldehyde (green apple flavor). After active fermentation slows, raise the temperature over several days to 18°C. Allow the beer to sit there for two or three days to clean up the diacetyl.

cold stabilization (lagering) : the low temperature causes haze forming proteins and polyphenols come out of solution and drop out of suspension. There is also a mellowing of flavors and some formation of esters happening. The latter becomes only significant after more than 12 weeks. Lower the temperature to 1°C to 2°C by reducing temp. 1°C per day. Lager for 6 weeks

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2024-10-01 14:36 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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Müncher Helles ala Spaten v2

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