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Cupey Helles

139 calories 15.5 g 16 oz
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Beer Stats
Method: BIAB
Style: Munich Helles
Boil Time: 90 min
Batch Size: 6.5 gallons (ending kettle volume)
Pre Boil Size: 8.47 gallons
Pre Boil Gravity: 1.033 (recipe based estimate)
Efficiency: 85% (ending kettle)
Source: Ramon Torres
Calories: 139 calories (Per 16oz)
Carbs: 15.5 g (Per 16oz)
Created: Friday May 23rd 2025
1.042
1.012
4.0%
26.4
2.5
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Weyermann - Pilsner9 lb Pilsner 36 1.5 100%
9 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.20 oz Hallertau Mittelfruh1.2 oz Hallertau Mittelfruh Hops Pellet 3.9 Boil 70 min 17.03 50%
0.60 oz Hallertau Mittelfruh0.6 oz Hallertau Mittelfruh Hops Pellet 3.9 Boil 40 min 6.54 25%
0.60 oz Hallertau Mittelfruh0.6 oz Hallertau Mittelfruh Hops Pellet 3.9 Boil 20 min 2.82 25%
2.40 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Gypsum Water Agt Mash 0 min.
8.30 ml Lactic acid Water Agt Mash 0 min.
1 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
 
Yeast
White Labs - Munich Helles Yeast WLP860
Amount:
1 Each
Cost:
Attenuation (custom):
72%
Flocculation:
Medium
Optimum Temp:
48 - 52 °F
Starter:
Yes
Fermentation Temp:
48 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 387 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 14.39 psi       Temp: 38 °F       CO2 Level: 2.8 Volumes
 
Target Water Profile
Munich (decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 20 4 75 52 29
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9.37 gal Mill grains, mash in at 131°F (55°C), and rest 10 minutes. Temperature 134 °F 131 °F 10 min
Slowly raise to 144°F (62°C) and rest 25 minutes. Temperature 144 °F 144 °F 25 min
For the first decoction, pull about one-third of the mash to a separate vessel, slowly raise to 160°F and rest 10 minutes, then bring to a boil for 10 minutes. Reunite and mix the mash, which should be about 160°F (71°C), and rest 25 minutes. Decoction 160 °F 160 °F 25 min
For the second decoction, pull about one-third of the mash to a separate vessel, and bring to a boil for 10 minutes. Reunite and mix the mash, which should be about 169°F (76°C), and mash out. Decoction 169 °F 169 °F 10 min
Recirculate until the runnings are clear, then run off into the kettle. Vorlauf 169 °F 169 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 9.85 39.4  
Mash volume with grains 10.57 42.3  
Grain absorption losses -1.13 -4.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.84 g | 35.4 qt) 8.47 33.9  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil volume (equipment estimates 6.13 g | 24.5 qt) 6.5 26  
Estimated amount in fermentor 6.5 26  
Total: 9.85 39.4
Equipment Profile Used: System Default
 
Notes

After the boil, chill to about 44°F (7°C), aerate wort, and pitch yeast. Ferment at 48°F (9°C) for 14 days, then lower by 2°F (~1°C) per day to 40°F (4°C), and hold 5 days or until the beer passes a forced diacetyl test. Then lower 2°F (~1°C) per day to 32–34°F (0–1°C) and lager for at least 4 weeks. Package and carbonate to 2.8 volumes of CO2.

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  • Last Updated: 2026-02-09 13:30 UTC
  • Snapshot Created: 2025-05-23 15:52 UTC