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Munich-Style Helles

161 calories 15.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Munich Helles
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.7 gallons
Post Boil Size: 5.25 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 72% (brew house)
Hop Utilization: 82%
Calories: 161 calories (Per 12oz)
Carbs: 15.8 g (Per 12oz)
Created: Tuesday October 27th 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
8.10 lb German - Bohemian Pilsner8.1 lb Bohemian Pilsner 38 1.9 89.9%
12 oz Dark Munich12 oz Dark Munich 36 10 8.3%
2.50 oz German - Acidulated Malt2.5 oz Acidulated Malt 27 3.4 1.7%
144.10 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12 g Magnum12 g Magnum Hops Pellet 14 Boil 50 min 19.52 23.1%
20 g Hallertau Mittelfruh20 g Hallertau Mittelfruh Hops Pellet 3.5 Boil 10 min 3.1 38.5%
20 g Hallertau Mittelfruh20 g Hallertau Mittelfruh Hops Pellet 3.5 Boil 5 min 1.7 38.5%
52 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Mash 10 min.
1.50 g Brewtan B Other Mash 0 min.
1.50 g Brewtan B Other Boil 10 min.
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
2 g Magnesium Chloride Water Agt Mash 1 hr.
2.40 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
3 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 345 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.47 Volumes
 
Target Water Profile
Munich (decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 20 4 75 52 29
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.25 gal Strike 68 °F 128 °F 15 min
Temperature 128 °F 144 °F 40 min
Temperature 144 °F 158 °F 40 min
Temperature 158 °F 172 °F 10 min
4 gal Batch Sparge 172 °F 172 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.38 13.5  
Mash volume with grains 4.1 16.4  
Grain absorption losses -1.13 -4.5  
Remaining sparge water volume (equipment estimates 5.32 g | 21.3 qt) 4.7 18.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.32 g | 29.3 qt) 6.7 26.8  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.25 21  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.25 g | 21 qt) 5 20  
Total: 8.08 32.3
Equipment Profile Used: System Default
 
Notes

Ferment at 50 degrees. Let temp rise to 68 degrees after four days/last 10% of fermentation. Step temp down to 34 degrees. lager at least 2 weeks

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  • Last Updated: 2020-10-27 18:13 UTC