View Recipe

Recipe Tools ▼
- Brew!
- Copy
- Label Generator
- Quick Water Requirements
- Add To
  Shopping List
Export ▼
- Embed
- Text
- HTML
- BeerXML
Print

2016/03/07 Left Hand Helles

Method: All Grain
Style: Munich Helles
Boil Time: 60 min
Batch Size: 10.5 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Mark & Paul
Calories: 168 calories (Per 12oz)
Carbs: 16.9 g (Per 12oz)

Created: Thursday March 3rd 2016

Original Gravity:

1.051

Final Gravity:

1.012

ABV (standard):

5.1%

IBU (tinseth):

20.4

SRM (morey):

4.8

Mash pH

n/a

Cost $

n/a

Want no ads? Go Premium and unlock all our brewing tools!

Fermentables

Amount	Fermentable	PPG	°L	Bill %
16 lb	German - Pilsner16 lb Pilsner	38	1.6	84.2%
1.50 lb	German - Munich Light1.5 lb Munich Light	37	6	7.9%
1.50 lb	German - Munich Dark1.5 lb Munich Dark	37	15.5	7.9%
19 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Spalt1 oz Spalt Hops	Pellet	2.6	Boil	60 min	5.08	25%
2 oz	Northern Brewer - Hallertau 2 oz Hallertau Hops	Pellet	4.6	Boil	30 min	13.82	50%
1 oz	Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops	Pellet	3.75	Boil	5 min	1.46	25%
4 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Spalt (Pellet)	5.08	25%
2 oz	Northern Brewer - Hallertau (Pellet)	13.82	50%
1 oz	Hallertau Mittelfruh (Pellet)	1.46	25%
4 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
32.25 qt		Temperature	--	145 °F	45 min
32.25 qt		Temperature	--	154 °F	30 min
32.25 qt	Mashout	Temperature	--	169 °F	10 min
Starting Mash Thickness: 1.33 qt/lb

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:	1.5 (M cells / ml / ° P) 753 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Munich (decarbonated)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
40	20	4	75	52	29
9g. CaCl 9g. Epsom Salts 1g. Baking Soda This is mentioned as the profile for light colored Munich styles
Mash Chemistry and Brewing Water Calculator

Notes

Made larger starter w/ 4200 ml. of spring water and 1# DME. Cooled to 71° and pitched. Let ferment for 3 days and into the fridge for 2. Poured off excess on brewday.

Quarts of water measurement includes water under the false bottom. First runnings at 1.070. Last runnings at 1.006 just when it ran out. Preboil was 1.050 and OG was 1.055. Cooled to 68 with the chiller and into the fridge. Cooled to 50° over the next 6 hours and then added 3qts.+ and pitched the yeast. Fermented at 50°.

Thinking after 2 weeks of sampling that maybe
17# pilsner
2# light munich would fix color as well as making it a bit crisper. Also possibly IBUs to 23?

Boy. After another 3 weeks of drinking this quickly(!) we are both pretty sure we wouldn't change a thing. Top 10 for sure, maybe top 5.

Last Updated and Sharing

722

Views

Brews

Public: Yup, Shared
Last Updated: 2016-05-24 04:47 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

Discussion about this recipe:

You must be logged in to add comments.

If you do not yet have an account, you may register here.

Want no ads? Go Premium and unlock all our brewing tools!