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Munich Helles Pueblito Bicicletero

161 calories 15.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Munich Helles
Boil Time: 60 min
Batch Size: 22.7 liters (fermentor volume)
Pre Boil Size: 28.63 liters
Post Boil Size: 22.7 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 161 calories (Per 12oz)
Carbs: 15.8 g (Per 12oz)
Created: Sunday April 20th 2025
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n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Weyermann - Pilsner5 kg Pilsner 36 1.5 93.6%
0.12 kg Munich - Light 10L0.12 kg Munich - Light 10L 33 10 2.2%
0.10 kg Weyermann - Carahell0.1 kg Carahell 34 10 1.9%
0.12 kg Weyermann - Melanoidin0.12 kg Melanoidin 34.5 27 2.2%
5.34 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Hallertau Mittelfruh28 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 12.95 56%
16 g Saaz16 g Saaz Hops Pellet 3.5 Boil 45 min 6.34 32%
6 g Citra6 g Citra Hops Pellet 11 Boil 0 min 12%
50 g / $ 0.00
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (custom):
76%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 97 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 5 10 50 30 30
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Infusion -- 66 °C 50 min
17 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 3.65 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 19.5
Mash volume with grains 23
Grain absorption losses -5.3
Remaining sparge water volume (equipment estimates 15.4 L) 15.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.7 L) 28.6
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 22.7
Going into fermentor 22.7
Total: 34.9  
Equipment Profile Used: System Default
 
Notes

Mill the grains and mash at 152°F (67°C) for 75 minutes. Recirculate until the runnings are clear, then run off into kettle. Sparge and top up as needed to get about 6 gallons (23 liters) of wort, depending on your evaporation rate. Boil for 60 minutes, adding hops according to the schedule. After the boil, chill to about 48°F (9°C). Aerate the wort and pitch the yeast. Ferment at 48°F (9°C) for 14 days, then allow a rise to 60°F (16°C) and hold there for 2–3 more days. Once fermentation is complete, let it stand at room temperature (about 68°F/20°C) for 14 days, then crash to 35°F (2°C), package, and carbonate to about 2.25–2.5 volumes of CO2.

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  • Last Updated: 2026-03-16 14:48 UTC