DIY Munich Helles V1 - Beer Recipe - Brewer's Friend

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DIY Munich Helles V1

185 calories 18.4 g 12 oz
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Beer Stats
Method: BIAB
Style: Munich Helles
Boil Time: 90 min
Batch Size: 5.7 gallons (fermentor volume)
Pre Boil Size: 6.8 gallons
Post Boil Size: 6.3 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 77% (brew house)
Calories: 185 calories (Per 12oz)
Carbs: 18.4 g (Per 12oz)
Created: Tuesday July 26th 2022
Similar Recipes

Altstadt Munich Helles

OG: 1.052 FG: 1.013 ABV: 5.1% IBU: 21

1.056
1.013
5.7%
20.0
5.0
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Weyermann - Floor-Malted Bohemian Pilsner10 lb Floor-Malted Bohemian Pilsner 36.3 1.9 87%
0.75 lb Munich - Light 10L0.75 lb Munich - Light 10L 33 10 6.5%
0.50 lb German - Carapils0.5 lb Carapils 35 1.3 4.3%
0.25 lb German - Melanoidin0.25 lb Melanoidin 37 25 2.2%
11.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Hallertau Mittelfruh1.5 oz Hallertau Mittelfruh Hops Pellet 3.1 Boil 60 min 15.24 75%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 30 min 4.72 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Fining Boil 10 min.
2.20 g Yeast Nutrient Other Boil 10 min.
3.10 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.50 g Epsom Salt Water Agt Mash 1 hr.
4.16 ml Lactic acid Water Agt Mash 1 hr.
2.40 g Gypsum Water Agt Mash 1 hr.
0.90 g Salt Water Agt Mash 1 hr.
 
Yeast
Imperial Yeast - L13 Global
Amount:
1 Each
Cost:
Attenuation (custom):
76%
Flocculation:
Medium-low
Optimum Temp:
46 - 56 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 447 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.23 psi       Temp: 36 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Reverse Osmosis System (April 2020)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 5 15 75 70 6
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.3 gal Protein rest Infusion 127 °F 125 °F 15 min
Sacch Temperature 146 °F 146 °F 30 min
158 °F 158 °F 30 min
mash out 170 °F 170 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.71 g | 38.9 qt) 8.49 34  
Mash volume with grains (equipment estimates 10.63 g | 42.5 qt) 9.41 37.6  
Grain absorption losses -1.44 -5.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.03 g | 32.1 qt) 6.8 27.2  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.7 g | 22.8 qt) 6.3 25.2  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 6.3 g | 25.2 qt) 5.7 22.8  
Total: 8.49 34
Equipment Profile Used: System Default
 
Notes

Modified Hochkurtz mash w/ protein rest, but not sure it matters.

Once fermentation is complete, lager for 4-5 weeks as close to 32F as possible.

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  • Last Updated: 2022-09-19 19:25 UTC