Munich Helles - Beer Recipe - Brewer's Friend

Munich Helles

151 calories 14.6 g
Beer Stats
Method: All Grain
Style: Munich Helles
Boil Time: 90 min
Batch Size: 6.5 gallons (ending kettle volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 68% (ending kettle)
Calories: 151 calories (Per )
Carbs: 14.6 g (Per )
Created: Friday February 16th 2018
1.046
1.010
4.7%
20.4
3.3
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb German - Pilsner11 lb Pilsner 38 1.6 95.7%
0.50 lb Weyermann - Munich Type I0.5 lb Munich Type I 38 6 4.3%
11.50 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
65 g Domestic Hallertau65 g Domestic Hallertau Hops Pellet 2.5 Boil at 210 °F 60 min 20.36 100%
65 g / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.8 gal Single Infusion Infusion 162 °F 152 °F 60 min
Starting Mash Thickness: 1.3 qt/lb
Starting Grain Temp: 65 °F
 
Yeast
White Labs - German Lager Yeast WLP830
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
No
Fermentation Temp:
49 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 422 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.47 Volumes
 
Target Water Profile
Pittsburgh Tap (7/3/21)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
21 6 17 18 11 51
Goals:
Ca2+ ~ 75ppm
Cl:SO4 equal
Mash Chemistry and Brewing Water Calculator
 
Notes

YEAST STARTER

If able, Repitch Yeast!

MASH

Water Volume: 3.8 gallons for 1.3lb/qt ratio.

  1. Prior to heating HLT, check pH of tap water + add LA
    LA: 2mL

    pH: ______

  2. STRIKE WATER: 163F.
    2a. STRIKE WATER: 164F (2nd Gen).
  3. Add Grains @ 161F.
  4. Add Grains @ 162F (2nd Gen).
  5. Allow Temperature to fall to 152 +/- 1F prior to closing lid (1st Gen).
    4a. Allow Temperature to fall to 153 +/- 1F prior to closing lid (2nd Gen)
  6. Total Mash Time: 60 minutes

    FINAL MASH TEMP: ____F
    FINAL MASH pH:
    ____

  7. Add 5L of Boiling Water at the end of Mash and stir into solution
  8. Begin Vorlauf!

    SPARGE

  9. Heat 7gal of Water to 174F. Add to Sparge Vessel.
  10. Recirculate 4 times (or until clear running) prior to collecting wort.
  11. Attempt to Sparge over ~20 minutes, collect 8 gal into boil kettle.

    BOIL

  12. Check Pre-Boil Gravity (goal: 1.037) + pH
    NOTE: Make sure to adjust for TEMPERATURE

    PRE-BOIL GRAVITY: ____ @ __F

    PRE-BOIL pH:
    ____

  13. Adjust Pre-Boil pH to: ~5.4 (+/- 0.1)

    Final pH measurement: ____
    Lactic Acid addition:
    ____ mL

  14. Boil for 90 minutes (goal OG: 1.046)
  15. Add Hallertau Hops @ 60 min.
  16. Add 1/2 crushed Whirlfloc tablet @ 5 minutes.
  17. Chill wort rapidly to ~70F after completion of Boil.
  18. Drain wort from Kettle into Mash Cooler with Hop Cylinder + fine mesh bag attached (at the end of auto-siphon)
  19. Gravity feed 5.5gal (to 20L mark) of wort from Mash Cooler into Catalyst Fermenter
  20. Allow Ranco/Chest Freezer to adjust wort temperature to goal starting temp (cool to 48F).
  21. Prior to pitching yeast, dump 1 Mason Jar of trub

    ORIGINAL GRAVITY: ______ (goal: 1.047)

    FERMENTATION

  22. Goal Starting Temp: 48F (2nd Gen yeast) vs. 49F (1st Gen Yeast). Oxygenate for 60s prior to Pitching.
  23. Pitch yeast @ Goal Temp.
  24. Hold temperature @ Goal until signs of Fermentation begin, then increase temp by 1F every 24 hours until 50F

    carbonate to approximately 2-2.5 volumes
View Count: 930
Brew Count: 0
Last Updated: 2023-08-03 03:08 UTC

Home Brewing Software Calculators
View the recipe at Brewer's Friend
Includes tools for copying, scaling, printing, generating labels, calculating water requirements, BeerXML, and more!