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Munich Helles

161 calories 16.6 g 12 oz
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Beer Stats
Method: BIAB
Style: Munich Helles
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 3.95 gallons
Post Boil Size: 3.4 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 161 calories (Per 12oz)
Carbs: 16.6 g (Per 12oz)
Created: Wednesday January 15th 2025
1.049
1.012
4.9%
16.1
4.4
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb German - Pilsner5 lb Pilsner 38 1.6 89.3%
4.60 oz Weyermann - Munich Type I4.6 oz Munich Type I 38 6 5.1%
2.50 oz Weyermann - Carapils2.5 oz Carapils 34.5 2.1 2.8%
2.50 oz Weyermann - Melanoidin2.5 oz Melanoidin 34.5 27 2.8%
89.60 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Hallertau Mittelfruh0.75 oz Hallertau Mittelfruh Hops Pellet 2.8 Boil 60 min 14.23 60%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 2.8 Boil 5 min 1.89 40%
1.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.50 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
10 ml Phosphoric acid Water Agt Mash 0 min.
 
Yeast
Wyeast - Bavarian Lager 2206
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
46 - 58 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 48 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.47 Volumes
 
Target Water Profile
Reverse Osmosis
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
44 5 23 81 50 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.5 gal Protein Rest Strike 130 °F 126 °F 25 min
Beta Rest Infusion -- 147 °F 30 min
Alpha Rest Infusion -- 154 °F 50 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 5.5 g | 22 qt) 4.9 19.6  
Mash volume with grains (equipment estimates 5.94 g | 23.8 qt) 5.35 21.4  
Grain absorption losses -0.7 -2.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.55 g | 18.2 qt) 3.95 15.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume (equipment estimates 3 g | 12 qt) 3.4 13.6  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 3.4 g | 13.6 qt) 3 12  
Total: 4.9 19.6
Equipment Profile Used: System Default
 
Notes

Aim for 5.4 mash pH max, use additional acid if needed.

Pitch big starter. Ferment at 50 for 7 days, then diacetyl rest at 60 for 7 days, then cold crash & lager.

1/29/26 Brew Day: Had to edit for lower AA Hallertau. Originally was .5oz at 60m, edited up to .75oz to keep IBUs & BU/GU reasonable. Using NovaLager instead of Wyeast 2206 because the Wyeast 2206 got dumped a year ago when I went into anaphylaxis instead of making this beer lol.

Mash: went fine but gravity was consistently low. Added a mash out at 170 of 10 min to try to rinse the grains a bit more and bring down the viscosity and then realized I forgot to adjust the acidity. So going into boil w/ a pH of 5.5, which is a little high. Wound up with a preboil gravity of 1.037. Will boil for a bit longer to try to squeeze another point or two out of it.

Not using whirlfloc this time so will whirlpool for 15 min at 175 to try to get decent flocculation in the kettle.

Big trub pile left in the kettle but a fair amount still got into the fermenter -- transferred too fast (I am certainly rusty).

OG: 1.047.

Intended to ferment in a chamber that never got bought because of the above or pressure ferment. Don't have the chamber and didn't clean out a keg to pressure ferment, so going to let it fly uncontrolled. Should be fine since that part of the house stays between 55-62, and that's right in the middle of the Novalager range.

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  • Last Updated: 2026-01-29 20:12 UTC