Münchener Helles - Beer Recipe - Brewer's Friend

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Münchener Helles

152 calories 15.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Weizen/Weissbier
Boil Time: 90 min
Batch Size: 23.66 liters (fermentor volume)
Pre Boil Size: 29.34 liters
Post Boil Size: 24.643 liters
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 152 calories (Per 330ml)
Carbs: 15.4 g (Per 330ml)
Created: Wednesday November 2nd 2016
1.050
1.012
4.9%
12.9
3.5
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.63 kg German - Pilsner3.629 kg Pilsner 0.00 € / lb
0.00 € 		38 1.6 72.7273%
0.91 kg German - Vienna0.907 kg Vienna 0.00 € / lb
0.00 € 		37 4 18.1818%
0.45 kg German - Carapils0.454 kg Carapils 0.00 € / lb
0.00 € 		35 1.3 9.09091%
4.99 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28.35 g Domestic Hallertau28.35 g Domestic Hallertau Hops 0.00 € / oz
0.00 € 		Pellet 2.5 Boil 60 min 8.31931 44.4%
7.09 g Hallertau Hersbrucker7.09 g Hallertau Hersbrucker Hops 0.00 € / oz
0.00 € 		Pellet 3.9 Boil 15 min 1.60995 11.1%
28.35 g Tettnanger28.35 g Tettnanger Hops 0.00 € / oz
0.00 € 		Pellet 4.5 Aroma 5 min 2.98528 44.4%
63.79 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Irish moss 0.00 € / oz
0.00 € 		Other Boil 15 min.
0.50 tsp Yeast Nutrients 0.00 € / oz
0.00 € 		Other Boil 15 min.
1 tbsp Gelatin 0.00 € / oz
0.00 € 		Fining Kegging 3 days
 
Yeast
Wyeast - Bavarian Lager 2206
Amount:
1 Each
Cost:
0.00 € / each
0.00 €
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
8 - 14 °C
Starter:
Yes
Fermentation Temp:
11.1 °C
Pitch Rate:
1.75 (M cells / ml / ° P) 509 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Temp: 68 °C      
 
Target Water Profile
TreeHouse
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
113 113 173 244 252 83
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13.25 l Protein Rest Temperature -17.8 °C 48.9 °C 30 min
Beta Amylase Temperature -17.8 °C 62.8 °C 30 min
Alpha Amylase Temperature -17.8 °C 70 °C 30 min
Mash-Out Temperature -17.8 °C 75.6 °C 15 min
28.39 l Sparge Sparge -17.8 °C 76.7 °C 15 min
Starting Mash Thickness: 12.52 L/kg
Starting Grain Temp: -17.8 °C
Quick Water Requirements
Water Liters
WARNING: Mash tun capacity exceeded. Volume required: 65.77 L. Suggest reducing strike water volume to 42.11 L and adding 20.37 L sparge/top-off. 62.5
WARNING: Based on your provided mash thickness (12.5 L/kg), your strike volume will exceeds the total water needed for the recipe (35.2 L). Reduce mash thickness to 7.09 L/kg or increase pre-boil volume to 56.6 L.  
Strike water volume at mash thickness of 12.5 L/kg 62.5
Mash volume with grains 65.8
Grain absorption losses -5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 32.5 L) 29.3
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 23.7 L) 24.6
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 24.6 L) 23.7
Total: 35.2  
Equipment Profile Used: System Default
 
Notes

Ferment for 3 weeks in the primary, before racking, pull it out of the fridge and let it warm to room temperature for 2 days (dialectal rest). Rack it, and leave it around 36F for 4-6 weeks.

I then keg it, force carbonate, and after about 3 months it is ready to drink. The beer tastes strange when it is green. It really needs the extra time to settle down. Be patient with it!

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  • Last Updated: 2021-12-15 00:48 UTC