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Helles 23

151 calories 16.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Munich Helles
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 29 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Me/Dornbusch
No Chill: 20 minute extended hop boil time
Calories: 151 calories (Per 330ml)
Carbs: 16.8 g (Per 330ml)
Created: Sunday September 3rd 2023
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Munich Helles

by theodorekenn

OG: 1.048 FG: 1.009 ABV: 5.2% IBU: 19

1.049
1.014
4.6%
19.5
3.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.10 kg Weyermann - Extra Pale Premium Pilsner Malt2.1 kg Extra Pale Premium Pilsner Malt 38 1.5 41.2%
2.10 kg Weyermann - Pilsner2.1 kg Pilsner 36 1.5 41.2%
900 g Weyermann - Carapils900 g Carapils 34.5 2.1 17.6%
5.10 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7 g Hallertau Tradition (Germany)7 g Hallertau Tradition (Germany) Hops Pellet 5.5 Boil 60 min 4.96 12.5%
1 g Irish Moss and Nutrient1 g Irish Moss and Nutrient Hops Leaf/Whole 0 Boil 15 min 1.8%
15 g Hallertau Tradition (Germany)15 g Hallertau Tradition (Germany) Hops Pellet 5.5 Boil 10 min 7.75 26.8%
33 g Saaz33 g Saaz Hops Pellet 2.7 Boil 1 min 6.8 58.9%
56 g / $ 0.00
 
Yeast
White Labs - German Lager X Yeast WLP835
Amount:
2 Each
Cost:
Attenuation (custom):
70%
Flocculation:
Medium
Optimum Temp:
10 - 12 °C
Starter:
No
Fermentation Temp:
10 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 279 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 3.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
1g Gypsum
1g Epsom salts
4.5g Cal Chloride

30L RO water
Mash 18.5L
Sparge 16L
Mash water 3ml of acid (20-25%)
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
protein rest Infusion -- 50 °C 10 min
mash 1 Infusion -- 63 °C 30 min
mash 2 Infusion -- 69 °C 20 min
Mash out -- 77 °C 10 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 15.3
Mash volume with grains 18.7
Grain absorption losses -5.1
Remaining sparge water volume (equipment estimates 22.5 L) 19.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.8 L) 29
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 23
Going into fermentor 23
Total: 35  
Equipment Profile Used: System Default
 
Notes

Brewed 21/10/23

Pre-boil 1.042 (Target OG 1.041)
OG 1.049 (Estimate)
FG1.014

Mash pH 5.50 (added extra 2ml during mash)

Pre-boil pH 5.50 so added (3ml to bring down to 5.30)

Made 600ml starter from extra wort

Pitched 22/10/23

Fermented at 11°C for one week and slowly increased temp to 15°C over second week.

4/11/23 1.014 (tasting great, malty sweetness with spicy hoppy, light bitter finish).

Lagered at 8°C

25/11/23 Bottled at 2.4 vol of CO2. (tasting great, Raised temp to 10°C to bottle condition).

1st place Babbs January Lager Comp, 2024. 41 points

Kegged beer has Acetaldehyde after being left on the yeast for too long. Bottled beers not affected (bottled several weeks earlier). Should have dumped yeast before lagering..



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  • Last Updated: 2024-02-07 22:12 UTC