Munich Helles - Beer Recipe - Brewer's Friend

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Munich Helles

148 calories 15.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Munich Helles
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.033 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Ryan Clark; Notes f. Horst Durnbusch
Calories: 148 calories (Per 12oz)
Carbs: 15.2 g (Per 12oz)
Created: Sunday September 4th 2016
1.045
1.011
4.6%
19.4
2.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb German - Pilsner8 lb Pilsner 38 1.6 97%
4 oz American - Carapils (Dextrine Malt)4 oz Carapils (Dextrine Malt) 33 1.8 3%
8.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Mount Hood0.5 oz Mount Hood Hops Leaf/Whole 4 Boil 75 min 7.63 16.7%
0.50 oz Mount Hood0.5 oz Mount Hood Hops Leaf/Whole 4 Boil 45 min 6.7 16.7%
0.50 oz Tettnanger0.5 oz Tettnanger Hops Pellet 4.5 Boil 10 min 3.28 16.7%
0.50 oz Tettnanger0.5 oz Tettnanger Hops Pellet 4.5 Boil 5 min 1.8 16.7%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Aroma 0 min 33.3%
3 oz / $ 0.00
 
Yeast
Wyeast - Bavarian Lager 2206
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
46 - 58 °F
Starter:
Yes
Fermentation Temp:
45 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 350 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Rochester, NY (Hemlock 2014 Update)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
25 6 17 33 13 105
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Optional Acid rest 15-30 mins Infusion -- 100 °F 20 min
Protein Rest. Draw 1/3 mash for 10-20 mins to decoct. Add 1 qt. Infusion -- 122 °F 30 min
Beta saccharification rest. Add 1 qt. Infusion -- 146 °F 15 min
Alpha saccharification rest. Add enough water to get 1.4qt/lb mash thickness. Infusion -- 156 °F 15 min
Mash out Sparge -- 170 °F --
Starting Mash Thickness: 1.2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.2 qt/lb 2.48 9.9  
Mash volume with grains 3.14 12.5  
Grain absorption losses -1.03 -4.1  
Remaining sparge water volume (equipment estimates 6.67 g | 26.7 qt) 6.31 25.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.86 g | 31.5 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.78 35.1
Equipment Profile Used: System Default
 
Notes

Ideally use German two-row malt. American Malt is OK if protein is 11.5%. Do not use malt higher than 2L.

Hop varieties; Hallertauer Mittelfruh, Tettnanger, Hersbrucker. Acceptable North American substitute is Mt. Hood.

Mash times values are rest times. Not time it takes to reach temperature.

90-120 minute boil. First hop addition 15 mins in. Second is 30 mins later.

Filter to 2-3 microns.

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  • Last Updated: 2016-09-04 23:17 UTC