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Munich Helles

Method: All Grain
Style: Munich Helles
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 36.7 liters
Pre Boil Gravity: 1.025 (recipe based estimate)
Efficiency: 63% (brew house)
Source: Brulosophy
Calories: 118 calories (Per 330ml)
Carbs: 11.1 g (Per 330ml)

Created: Thursday May 17th 2018

Original Gravity:

1.039

Final Gravity:

1.008

ABV (standard):

4.1%

IBU (tinseth):

19.2

SRM (morey):

4.0

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3,887.88 g	Belgian - Pilsner3887.88 g Pilsner	37	1.6	82.7%
563.94 g	German - Munich Light563.94 g Munich Light	37	6	12%
61.92 g	German - Melanoidin61.92 g Melanoidin	37	25	1.3%
187.98 g	German - Acidulated Malt187.98 g Acidulated Malt	27	3.4	4%
4,701.72 g / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
55.29 g	Yakima Chief Hops - German Hallertau55.29 g German Hallertau Hops		Pellet	2.5	Boil	60 min	19.15	100%
55.29 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
55.29 g	Yakima Chief Hops - German Hallertau (Pellet) 55.29 g German Hallertau (Pellet) Hops		19.15	100%
55.29 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
25.1 L	Saccharification Rest	Temperature	--	66 °C	80 min
	Mash Out	Temperature	--	77 °C	10 min
10.5 L		Sparge	--	77 °C	--

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1.11 tsp	Irish moss		Fining	Boil	15 min.
0.55 tsp	Gelatin		Fining	Primary	0 min.

Yeast

White Labs - German Ale/ Kölsch Yeast WLP029

Amount:	1 Each	Cost:
Attenuation (custom):	78%	Flocculation:	Medium
Optimum Temp:	18 - 21 °C	Starter:	Yes
Fermentation Temp:	14 °C	Pitch Rate:	1.5 (M cells / ml / ° P) 336 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: Forced carbonation CO₂ Level: 2.5 Volumes

Target Water Profile

Welford Water

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
56	5	11	25	37	68
BIAB Mash: 3 gallons RO water + 0.5 g Gypsum, 0.9 g Calcium Chloride, and 0.9 grams Epsom Salt. Water:grain ratio = 2.56 qts/lb Predicted mash pH = 5.38 (Bru'n Water) Sparge: 1.25 gallons RO water + 0.2 g Gypsum, 0.4 g Calcium Chloride, and 0.4 grams Epsom Salt. None of the above proven. Add 34 g of 5.2 mash stabiliser to the grist.
Mash Chemistry and Brewing Water Calculator

Notes

Ferment for 4-5 days at 58°F/15°C. Ramp temp to 68°F/20°C and allow beer to finish fermenting (usually 3-5 more days). Cold crash for 12-24 hours, then fine with gelatin and let sit for another 12-24 hours before packaging.

Last Updated and Sharing

689

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Brews

Public: Yup, Shared
Last Updated: 2018-06-04 20:12 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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