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German Lager

173 calories 19.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Munich Helles
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Kevin Martin
Calories: 173 calories (Per 12oz)
Carbs: 19.3 g (Per 12oz)
Created: Saturday January 24th 2026
1.052
1.015
5.0%
29.0
3.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Crisp Malting - German Pilsen8 lb German Pilsen 36.8 2 84.2%
1 lb Weyermann - Vienna Malt1 lb Vienna Malt 37 3.5 10.5%
0.50 lb German - Carapils0.5 lb Carapils 35 1.3 5.3%
9.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Hallertau Mittelfruh2 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 29.03 100%
2 oz / $ 0.00
 
Yeast
White Labs - Southern German Lager Yeast WLP838
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Med-High
Optimum Temp:
50 - 55 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 85 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.16 16.6  
Mash volume with grains 4.92 19.7  
Grain absorption losses -1.19 -4.8  
Remaining sparge water volume (equipment estimates 4.61 g | 18.4 qt) 3.28 13.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.33 g | 29.3 qt) 6 24  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.5 22  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.5 g | 22 qt) 5 20  
Total: 7.44 29.8
Equipment Profile Used: System Default
 
Notes

Mash at 150F for 60 minutes.

Raise temp and mash out at 158F for 30 minutes. Sparge.

Boil for 90 minutes, adding hops after 30 minutes.

Chill to 48F and pitch yeast. Ferment at 50F for 2 weeks.

Raise temp to 60F (or room temp) and diacetyl rest for 2 days.

Transfer and lager at 36F for minimum 4 weeks.

Rack and enjoy.

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  • Last Updated: 2026-08-02 17:30 UTC