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DIY Munich Helles V4

Method: BIAB
Style: Munich Helles
Boil Time: 90 min
Batch Size: 5.7 gallons (fermentor volume)
Pre Boil Size: 6.9 gallons
Post Boil Size: 6.3 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 164 calories (Per 12oz)
Carbs: 15.2 g (Per 12oz)
URL: https://reggiebeer.com/ReggieWeb.php?Web=1000762

Created: Sunday March 12th 2023

Original Gravity:

1.050

Final Gravity:

1.010

ABV (standard):

5.3%

IBU (tinseth):

27.7

SRM (morey):

5.3

Mash pH

5.3

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
9 lb	Weyermann - Floor-Malted Bohemian Pilsner9 lb Floor-Malted Bohemian Pilsner	36.3	1.9	80%
1.25 lb	Weyermann - Barke Vienna1.25 lb Barke Vienna	36	3.4	11.1%
0.50 lb	Weyermann - Melanoidin0.5 lb Melanoidin	34.5	27	4.4%
0.50 lb	German - CaraFoam0.5 lb CaraFoam	37	1.8	4.4%
11.25 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.75 oz	Hallertau Mittelfruh0.75 oz Hallertau Mittelfruh Hops	Pellet	5.9	Boil	60 min	15.34	30.6%
0.50 oz	Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops	Pellet	4	Boil	30 min	5.33	20.4%
0.20 oz	Tettnanger0.2 oz Tettnanger Hops	Pellet	3.9	Boil	30 min	2.08	8.2%
0.50 oz	Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops	Pellet	4	Boil	15 min	3.44	20.4%
0.50 oz	Saaz0.5 oz Saaz Hops	Pellet	4.5	Boil	5 min	1.55	20.4%
2.45 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.75 oz	Hallertau Mittelfruh (Pellet)	15.34	30.6%
1 oz	Hallertau Mittelfruh (Pellet)	8.77	40.8%
0.20 oz	Tettnanger (Pellet)	2.08	8.2%
0.50 oz	Saaz (Pellet) 0.49999999885628 oz Saaz (Pellet) Hops	1.55	20.4%
2.45 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
7.4 gal	Strike	130 °F	128 °F	15 min
		148 °F	148 °F	60 min
		156 °F	156 °F	15 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.
2.20 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
1 g	Epsom Salt	Water Agt	Mash	1 hr.
3.61 ml	Lactic acid	Water Agt	Mash	1 hr.
4.40 g	Gypsum	Water Agt	Mash	1 hr.
0.50 g	Salt	Water Agt	Mash	1 hr.

Yeast

White Labs - German Bock Lager Yeast WLP833

Amount:	1 Each	Cost:
Attenuation (custom):	78%	Flocculation:	Medium
Optimum Temp:	48 - 55 °F	Starter:	Yes
Fermentation Temp:	50 °F	Pitch Rate:	1.5 (M cells / ml / ° P) 401 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	4	10	50	100	6
Mash Chemistry and Brewing Water Calculator

Notes

1st place Michigan State Fair
https://www.michiganstatefairllc.com/_files/ugd/a94cf8_e48a8e1fd23c46239255f8966e51958b.pdf?fbclid=IwAR0UT25PvY5F2LreVKXuqry17Lq44mlcHfyaSGQEchIGa6QvqI5pf41ickc_aem_AVQFW3M2Hr3j2xBlzxX9WbCIBVLSaGNrfd35ly8cTQyt63k_Sf7kDU_SI_kOfZb30nY&mibextid=Zxz2cZ

3rd place Dominion Cup
https://dominioncup-jrhb.org/

1st place Commander Saaz
https://reggiebeer.com/ReggieWeb.php?Web=1000762

3rd place "Pale Malty Crispy Bois" Dogg Dayzz
https://doggdayzz.brewcomp.com/

3rd place Merrimack Pale Malty European Lager
https://competition.mvhbc.com/

2nd place Malty Euro Lager
https://snerhc.com/

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2 mL lactic acid in the kettle before boil.
90 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.

Award Winning Recipe

Recipe Photos