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Munich Helles

142 calories 12.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Munich Helles
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 23.22 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Andy
Calories: 142 calories (Per 330ml)
Carbs: 12.3 g (Per 330ml)
Created: Saturday July 23rd 2022
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heinsenberg

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OG: 1.052 FG: 1.011 ABV: 5.5% IBU: 23

1.047
1.008
5.2%
26.1
5.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg United Kingdom - Pilsen3.5 kg Pilsen 36 1.8 83.3%
0.50 kg Crisp Malting - Munich Malt0.5 kg Munich Malt 37 10 11.9%
0.10 kg Weyermann - Carapils0.1 kg Carapils 34.5 2.1 2.4%
0.10 kg Weyermann - Melanoidin0.1 kg Melanoidin 34.5 27 2.4%
4.20 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
45 g Northern Brewer - Hallertau45 g Hallertau Hops Pellet 3.9 Boil 60 min 26.09 100%
45 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
7.09 g Protafloc Fining Boil 15 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 78 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
25 2 25 25 25 25
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 L Sparge -- 77 °C 20 min
12 L Strike 69 °C 67 °C 60 min
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 15.3
Mash volume with grains 18.1
Grain absorption losses -4.2
Remaining sparge water volume (equipment estimates 14.7 L) 13
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.9 L) 23.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 19
Going into fermentor 19
Total: 28.3  
Equipment Profile Used: System Default
 
Notes

Ferment for 3 weeks in the primary, before racking, pull it out of the fridge and let it warm to room temperature for 2 days (dialectal rest). Rack it, and leave it around 36F for 4-6 weeks for the lagering phase.

I then keg it, force carbonate, and after about 3 months it is ready to drink. The beer tastes strange when it is green. It really needs the extra time to settle down. Be patient with it, but it is worth it!

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  • Last Updated: 2022-07-24 13:37 UTC