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WOHelles

157 calories 14.1 g 12 oz
Beer Stats
Method: BIAB
Style: Munich Helles
Boil Time: 60 min
Batch Size: 3.5 gallons (ending kettle volume)
Pre Boil Size: 4.5 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 75% (ending kettle)
Calories: 157 calories (Per 12oz)
Carbs: 14.1 g (Per 12oz)
Created Tuesday May 24th 2016
1.048
1.009
5.23%
20
4.01
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.60 lb Best Pilsner5.6 lb Best Pilsner 38 1.9 93.7%
6 oz German - CaraHell6 oz CaraHell 34 11 6.3%
5.98 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 g Mekur4 g Mekur Hops Pellet 13.6 First Wort 0 min 11.65 18.2%
9 g Hallertau Mittelfruh9 g Hallertau Mittelfruh Hops Pellet 2.7 First Wort 0 min 5.2 40.9%
9 g Hallertau Mittelfruh9 g Hallertau Mittelfruh Hops Pellet 2.7 Boil 20 min 3.15 40.9%
22 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
5 gal Dough in 55c Infusion 131 °F 5 min
Beta 1 62c Temperature 144 °F 15 min
Beta 2 65c Temperature 149 °F 15 min
Alpha/Beta 67c Temperature 153 °F 10 min
Alpha 72c Temperature 162 °F 20 min
Mashout 76c Temperature 169 °F 10 min
 
Other Ingredients
Amount Name Cost Type Use Time
3.50 ml Lactic acid Water Agt Mash 0 min.
3 g Calcium chloride Water Agt Mash 0 min.
1 g SMB Water Agt Mash 0 min.
1 g BTB Water Agt Mash 0 min.
0.25 tsp Yeast Nutrient Other Boil 10 min.
0.50 g Whirlfloc Fining Boil 10 min.
0.50 tsp Polyclar Fining Boil 10 min.
 
Yeast
Wyeast - Bohemian Lager 2124
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
48 - 58 °F
Starter:
No
Fermentation Temp:
47 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 316 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Munich (decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 20 4 75 52 29
PH 5.35
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Total mash water needed 5.75 23  
Grain absorption losses -0.75 -3  
Starting boil volume 5 20  
Boil off losses -1.5 -6  
Amount in kettle at end of boil 3.5 14  
Hops absorption losses -0.03 -0.1  
Estimated amount in fermentor 3.47 13.9  
Total: 5.75 23
 
Notes

Ferment 4 days at 48°, lower to 47°, day 5 lower to 46°, day 6 transfer to spund keg, Ferment 4 days, lower slowly to lager temps and lager 5 weeks.

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  • Last Updated: 2018-03-21 17:12 UTC