Electric Munich Helles - Beer Recipe - Brewer's Friend

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Electric Munich Helles

189 calories 15.7 g 12 oz
Beer Stats
Method: All Grain
Style: Munich Helles
Boil Time: 60 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 15 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 90% (brew house)
Source: Electric Brewery
Rating:
5.00 (1 Review)

Calories: 189 calories (Per 12oz)
Carbs: 15.7 g (Per 12oz)
Created: Wednesday December 2nd 2015
1.058
1.009
6.5%
19.7
4.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
18 lb German - Pilsner18 lb Pilsner 38 1.6 88.1%
1.50 lb German - Munich Light1.5 lb Munich Light 37 6 7.3%
0.42 lb German - Melanoidin0.42 lb Melanoidin 37 25 2.1%
8 oz German - Acidulated Malt8 oz Acidulated Malt 27 3.4 2.4%
20.42 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Hallertau Hersbrucker3 oz Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 19.68 100%
3 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirfloc Fining Boil 15 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
53 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 973 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 10 16 71 70 0
Gypsom- 5g
Calcium Chloride - 9g
Epsom Salt- 5g
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 150 °F 90 min
Mashout Fly Sparge -- 168 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.61 gal (54.45 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.61 gal (6.45 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 7.66 30.6  
Mash volume with grains 9.29 37.2  
Grain absorption losses -2.55 -10.2  
Remaining sparge water volume (equipment estimates 8.76 g | 35 qt) 10.15 40.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.61 g | 54.5 qt) 15 60  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 12 48  
Going into fermentor 12 48  
Total: 17.8 71.2
Equipment Profile Used: System Default
 
Notes

48g dry yeast

Ferment at 53 until 2-5 points from finished, then bump to 65 for 3 days for diacetyl rest. Then lager for 5 weeks.

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  • Last Updated: 2016-04-28 22:40 UTC