*Munich Helles - Out of the Blue - Beer Recipe - Brewer's Friend

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*Munich Helles - Out of the Blue

164 calories 16 g 12 oz
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Beer Stats
Method: All Grain
Style: Dark American Lager
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.25 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 68% (brew house)
Source: BCS/Jamil show
Calories: 164 calories (Per 12oz)
Carbs: 16 g (Per 12oz)
Created: Wednesday January 13th 2016
1.050
1.011
5.2%
16.8
4.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb German - Pilsner10 lb Pilsner 38 1.6 93.5%
0.50 lb German - Munich Light0.5 lb Munich Light 37 6 4.7%
0.20 lb German - Melanoidin0.2 lb Melanoidin 37 25 1.9%
10.70 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 16.79 100%
1 oz / $ 0.00
 
Yeast
White Labs - German Lager Yeast WLP830
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.75 (M cells / ml / ° P) 451 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
100% Distilled
9.4 total (3.7 mash, 5.8 sparge)
M2T68G7

2g CaCl
6Ml Lactic for 5.25ph
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- -- 150 °F 90 min
Starting Mash Thickness: 1.33 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 3.56 14.2  
Mash volume with grains 4.41 17.7  
Grain absorption losses -1.34 -5.4  
Remaining sparge water volume (equipment estimates 5.82 g | 23.3 qt) 5.28 21.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.79 g | 31.2 qt) 7.25 29  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.84 35.4
Equipment Profile Used: System Default
 
Notes

CRASH cool for DMS. Aerate when cooled.

Pitch at 48, ferment at 50 for 5 days, then bump 2 degree per day until 60 for 2 days (diacytl rest), lager/carbonate, decrease 2 degrees per day down to refrigeration temps so you don't stress yeast..will probably start peak at 8 weeks old

Don't raise temp if there is any sulfur or smell of off flavors

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  • Last Updated: 2016-12-21 01:16 UTC