Munich Helles - Beer Recipe - Brewer's Friend

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Munich Helles

157 calories 14.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Munich Helles
Boil Time: 60 min
Batch Size: 6.5 gallons (ending kettle volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 68% (ending kettle)
Source: Josh Weikert - Craft Beer & Brewing
Hop Utilization: 99%
Calories: 157 calories (Per 12oz)
Carbs: 14.9 g (Per 12oz)
Created: Friday May 26th 2017
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Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb German - Pilsner11 lb Pilsner 38 1.6 91.7%
12 oz German - Vienna12 oz Vienna 37 4 6.3%
4 oz American - Victory4 oz Victory 34 28 2.1%
192 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Hallertau Mittelfruh1.5 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 19.78 75%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 15 min 1.76 25%
2 oz / $ 0.00
 
Yeast
Wyeast - Munich Lager 2308
Amount:
1 Each
Cost:
Attenuation (custom):
76%
Flocculation:
Medium
Optimum Temp:
48 - 56 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 440 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.47 Volumes
 
Target Water Profile
Camas Water Profile - Ward Labs
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- 150 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.5 18  
Mash volume with grains 5.46 21.8  
Grain absorption losses -1.5 -6  
Remaining sparge water volume 5.25 21  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.08 g | 32.3 qt) 8 32  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume (equipment estimates 6.43 g | 25.7 qt) 6.5 26  
Estimated amount in fermentor 6.5 26  
Total: 9.75 39
Equipment Profile Used: System Default
 
Notes

2 Liter starter with 2 Yeast packs = 454 B cells (7.2 oz DME)

After about half the way attenuated, raise temp to 60 over a day or two to ensure a good diacetyl rest.

Do a diacetyl test by taking a sample and popping it into the microwave for 10 seconds. If any butter smell exists, keep it in the fermentor for a few more days.

Cold crash prior to kegging, lager for 4 weeks, then carbonate to 2.25 volumes.

Article on recipe: https://beerandbrewing.com/make-your-best-helles/

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  • Last Updated: 2020-12-20 19:10 UTC