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Come Helles or High Water

140 calories 13.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Munich Helles
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 77% (brew house)
Calories: 140 calories (Per 330ml)
Carbs: 13.6 g (Per 330ml)
Created: Friday August 27th 2021
1.046
1.010
4.7%
21.3
7.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.60 kg American - Pilsner3.6 kg Pilsner 37 1.8 86.5%
0.45 kg Belgian - Aromatic0.45 kg Aromatic 33 38 10.8%
0.11 kg German - CaraRed0.11 kg CaraRed 34 20 2.6%
4.16 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
16 g Hallertau Tradition (Germany)16 g Hallertau Tradition (Germany) Hops Pellet 6.1 Boil at 100 °C 60 min 13.02 21.3%
28 g Hallertau Tradition (Germany)28 g Hallertau Tradition (Germany) Hops Pellet 6.1 Boil at 100 °C 10 min 8.26 37.3%
9 g Hallertau Tradition (Germany)9 g Hallertau Tradition (Germany) Hops Pellet 6.1 Boil at 100 °C 0 min 12%
7 g East Kent Goldings7 g East Kent Goldings Hops Pellet 6.2 Boil at 100 °C 0 min 9.3%
8 g Hallertau Tradition (Germany)8 g Hallertau Tradition (Germany) Hops Pellet 6.1 Dry Hop at 5 °C 25 days 10.7%
7 g East Kent Goldings7 g East Kent Goldings Hops Pellet 6.2 Dry Hop at 5 °C 25 days 9.3%
75 g / $ 0.00
 
Yeast
Mangrove Jack - Bavarian Lager M76
Amount:
2 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Medium
Optimum Temp:
7 - 14 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 360 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.3 L/kg 13.7
Mash volume with grains 16.4
Grain absorption losses -4.2
Remaining sparge water volume (equipment estimates 18.4 L) 16.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27 L) 25
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 21
Going into fermentor 21
Total: 30.1  
Equipment Profile Used: System Default
 
Notes

Step infusion mash:
1) Fill false bottom at 53C
2) Add 8.5L of 61.5C water to crushed grain: 53C for 30 mins
3) Add 4.3L of boiling water and heat to 68C for 30 mins
4) Heat to 75C
5) Lauter and ssparge with 13.5L of 77C to collect 21L

Ferment and package:
a) Rehydrate yeast
b) Pitch to 21C wort
c) Once visible signs of fermentation are evident, ferment at 12.5C for 1 week or until fermentation shows signs of calm and stopping
d) Rack, dry hop, and lager at 1.5C to 7C for 3-6 weeks
e) Keg and carbonate

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  • Last Updated: 2021-08-27 15:54 UTC