Meanbrews Helles - Beer Recipe - Brewer's Friend

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Meanbrews Helles

175 calories 17.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Munich Helles
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.75 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 175 calories (Per 12oz)
Carbs: 17.9 g (Per 12oz)
Created: Friday March 28th 2025
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Fermentables
Amount Fermentable Cost PPG °L Bill %
9.27 lb Bestmalz - BEST Heidelberg9.27 lb BEST Heidelberg 38 1.3 90.3%
0.51 lb Bestmalz - BEST Munich0.51 lb BEST Munich 37 6.3 5%
0.26 lb Weyermann - Carafoam0.26 lb Carafoam 34.5 2.2 2.5%
0.23 lb Weyermann - Melanoidin0.23 lb Melanoidin 34.5 27 2.2%
10.27 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.43 oz Hallertau Mittelfruh1.43 oz Hallertau Mittelfruh Hops Pellet 2.8 First Wort 0 min 15.63 49%
1.49 oz Hallertau Mittelfruh1.49 oz Hallertau Mittelfruh Hops Pellet 2.8 Boil 5 min 2.95 51%
2.92 oz / $ 0.00
 
Yeast
White Labs - German Lager X Yeast WLP835
Amount:
1 Each
Cost:
Attenuation (custom):
74%
Flocculation:
Medium
Optimum Temp:
50 - 54 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 95 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.47 Volumes
 
Target Water Profile
Bells Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
CA 62
MG 9.5
NA 22
SO4 50
CL 80

Mash ph 5.3

Used the meanbrews helles water profile. Started with ro water.

Mash

4.62 gallons

0.9 Grams Gypsum
1.2 Grams Calcium Chloride
0.9 Grams Epsom Salt
1.0 Grams Canning Salt
0.2 Grams Chalk

2.3 ml Lactic Acid 5.3 mash ph

Sparge

5.38 gallons

1.1 Grams Gypsum
1.5 Grams Calcium Chloride
1.1 Grams Epsom Salt
1.2 Grams Canning Salt
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.62 gal Strike 162 °F 125 °F 25 min
Temperature 125 °F 147 °F 30 min
Temperature 147 °F 152 °F 50 min
Temperature 152 °F 168 °F 10 min
Starting Mash Thickness: 1.8 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.8 qt/lb 4.62 18.5  
Mash volume with grains 5.44 21.8  
Grain absorption losses -1.28 -5.1  
Remaining sparge water volume (equipment estimates 4.02 g | 16.1 qt) 3.66 14.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.11 g | 28.4 qt) 6.75 27  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.4  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 8.28 33.1
Equipment Profile Used: System Default
 
Notes

Try 1

Used wlp835 and bestmalz heidelberg

Pulled the recipe and water profile from

https://youtu.be/7GlW-Hz_v8I?si=jTKR5BHSaZvcvCf-

I did change the malt brands to what was on hand so it veers a tad from the original recipe. Overall a very solid beer!

This was fermented at 54F until 50 percent attenuation and then left to free rise to 68F. All in all it took about 10 days to ferment out prior to cold crashing.

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  • Last Updated: 2025-05-16 11:48 UTC