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Munich Helles Clone V3.1

153 calories 13.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Munich Helles
Boil Time: 60 min
Batch Size: 23 liters (ending kettle volume)
Pre Boil Size: 28 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 62% (ending kettle)
Hop Utilization: 86%
Calories: 153 calories (Per 12oz)
Carbs: 13.2 g (Per 12oz)
Created: Monday September 12th 2022
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Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Weyermann - Pilsner5 kg Pilsner 36 1.5 86.2%
0.50 kg Weyermann - Vienna Malt0.5 kg Vienna Malt 37 3.5 8.6%
0.30 kg Viking - Caramel 50 Malt(20L)0.3 kg Caramel 50 Malt(20L) 34 20 5.2%
5.80 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
45 g Hallertau Tradition (Germany)45 g Hallertau Tradition (Germany) Hops Pellet 5 Boil 60 min 23.66 75%
15 g Hallertau Tradition (Germany)15 g Hallertau Tradition (Germany) Hops Pellet 5 Boil 15 min 3.91 25%
60 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 ml Lactic acid Water Agt Mash 0 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
3 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 94 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
RO Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
34.22 L Strike 70 °C 67 °C 60 min
Starting Mash Thickness: 5.9 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 5.9 L/kg 34.2
Mash volume with grains 38
Grain absorption losses -5.8
Remaining sparge water volume 0.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29 L) 28
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil volume (equipment estimates 22 L) 23
Estimated amount in fermentor 23
Total: 34.7  
Equipment Profile Used: System Default
 
Notes

V3.0
S-23 yeast does not attenuate that well.

V3.1
34/70 yeast
halletertau tradition hops with a LOT LESS added at the end.
adding some caramel malt to get the colour better
AND FERMENT at 10c this time!

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  • Last Updated: 2022-10-16 10:18 UTC