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Munich Helles

Method: BIAB
Style: Munich Helles
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 3.94 gallons
Post Boil Size: 3.4 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 161 calories (Per 12oz)
Carbs: 16.6 g (Per 12oz)

Created: Wednesday January 15th 2025

Original Gravity:

1.049

Final Gravity:

1.012

ABV (standard):

4.9%

IBU (tinseth):

15.2

SRM (morey):

4.4

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5 lb	German - Pilsner5 lb Pilsner	38	1.6	89.3%
4.60 oz	Weyermann - Munich Type I4.6 oz Munich Type I	38	6	5.1%
2.50 oz	Weyermann - Carapils2.5 oz Carapils	34.5	2.1	2.8%
2.50 oz	Weyermann - Melanoidin2.5 oz Melanoidin	34.5	27	2.8%
89.60 oz / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops	Pellet	3.75	Boil	60 min	12.69	50%
0.50 oz	Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops	Pellet	3.75	Boil	5 min	2.53	50%
1 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1 oz	Hallertau Mittelfruh (Pellet)		15.22	100%
1 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
4.5 gal	Protein Rest	Strike	130 °F	126 °F	25 min
	Beta Rest	Infusion	--	147 °F	30 min
	Alpha Rest	Infusion	--	154 °F	50 min

Other Ingredients

Amount	Name	Type	Use	Time
1.50 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
1.50 g	Gypsum	Water Agt	Mash	1 hr.
1 g	Salt	Water Agt	Mash	1 hr.
10 ml	Phosphoric acid	Water Agt	Mash	0 min.

Yeast

Wyeast - Bavarian Lager 2206

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Med-High
Optimum Temp:	46 - 58 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 48 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.47 Volumes

Target Water Profile

Reverse Osmosis

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
44	5	23	81	50	0
Mash Chemistry and Brewing Water Calculator

Notes

Aim for 5.4 mash pH max, use additional acid if needed.

Pitch big starter. Ferment at 50 for 7 days, then diacetyl rest at 60 for 7 days, then cold crash & lager.

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2025-01-15 17:31 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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