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Helles

157 calories 14.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Munich Helles
Boil Time: 45 min
Batch Size: 5.7 gallons (fermentor volume)
Pre Boil Size: 6.43 gallons
Post Boil Size: 5.7 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 74% (brew house)
Source: LG
Calories: 157 calories (Per 12oz)
Carbs: 14.1 g (Per 12oz)
Created: Wednesday December 23rd 2015
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Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb pilsner - US - BE - pilsner - Pilsner8 lb US - BE - pilsner - Pilsner 37 1.7 80%
2 lb DE - Munich Type I2 lb Munich Type I 36 6 20%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Hallertau Mittelfruh28 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 45 min 12.14 80%
7 g Magnum7 g Magnum Hops Pellet 12 Boil 45 min 6.31 20%
35 g / $ 0.00
 
Yeast
Lallemand - Diamond Lager
Amount:
2 Each
Cost:
Attenuation (custom):
78%
Flocculation:
High
Optimum Temp:
50 - 59 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.5 (M cells / ml / ° P) 386 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.52 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 qt Infusion -- 150 °F 45 min
13 qt Sparge -- 168 °F 10 min
Starting Mash Thickness: 1.8 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.8 qt/lb 4.5 18  
Mash volume with grains 5.3 21.2  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 3.87 g | 15.5 qt) 3.43 13.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.87 g | 27.5 qt) 6.43 25.7  
Boil off losses -1.13 -4.5  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 5.7 22.8  
Going into fermentor 5.7 22.8  
Total: 7.93 31.7
Equipment Profile Used: System Default
 
Notes

yellow balanced water
ph ~5.3
add 1 tsp ground coriander with last hop addition
add zest of 1 large orange as fermentation slows

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  • Last Updated: 2023-03-16 15:23 UTC