Munich Helles

154 calories 14.7 g
Beer Stats
Method: All Grain
Style: Munich Helles
Boil Time: 90 min
Batch Size: 6.25 gallons (ending kettle volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 70% (ending kettle)
Calories: 154 calories (Per )
Carbs: 14.7 g (Per )
Created Friday February 16th 2018
1.047
1.010
4.8%
19.8
3.6
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.45 lb German - Pilsner10.45 lb Pilsner 38 1.6 95%
0.55 lb Munich - Light 10L0.55 lb Munich - Light 10L 33 10 5%
11 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
38 g Domestic Hallertau38 g Domestic Hallertau Hops Pellet 4 Boil at 210 °F 60 min 19.8 100%
38 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
4.3 gal Single Infusion Infusion 150 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
 
Yeast
White Labs - German Lager Yeast WLP830
Amount:
1 Each
Cost:
Attenuation (custom):
76.5%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
No
Fermentation Temp:
49 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 414 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: 4.3 gallons for 1.5lb/qt ratio.

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

    pH: ______

  2. STRIKE WATER: 162F.
  3. Add Grains @ 160F.
  4. Allow Temperature to fall to 150/151F prior to closing lid.
  5. Total Mash Time: 75 minutes

    FINAL MASH TEMP: ____F
    FINAL MASH pH:
    ____

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

    SPARGE

  8. Heat 7gal of Water to 178F. Add to Sparge Vessel.
  9. Recirculate 4 times (or until clear running's) prior to collecting wort.
  10. Attempt to Sparge over ~30 minutes, collect 8 gal into boil kettle.

    BOIL

  11. Check Pre-Boil Gravity (goal: 1.036) + pH
    NOTE: Make sure to adjust for TEMPERATURE

    PRE-BOIL GRAVITY: ____ @ ____F

  12. Adjust Gravity to Goal (1.036)

    Adjusted 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: 1.047)
  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. Once temperature is ~70F: place lid on kettle, and allow immersion chiller to rest in wort for another 5-10 minutes (to help settle particles in suspension).
  19. Drain wort from Kettle into Mash Cooler with Hop Cylinder + fine mesh bag attached (at the end of auto-siphon)
  20. Gravity feed 5.25gal (5gal mark) of wort from Mash Cooler into Catalyst Fermenter
  21. Allow Ranco/Chest Freezer to adjust wort temperature to goal starting temp (cool to 48F).

    ORIGINAL GRAVITY: ______ (goal: 1.048)

    FERMENTATION

  22. Goal Starting Temp: 48F (2nd Gen yeast) vs. 49F (1st Gen Yeast). Oxygenate for 60s prior to Pitching.
  23. Pitch yeast @ 49F.
  24. Hold temperature @ 49F until signs of Fermentation begin, then increase temp by 1F every 12 hours until 50F

    carbonate to approximately 2-2.5 volumes
View Count: 725
Brew Count: 0
Last Updated: 2021-10-09 01:30 UTC

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