Helles (7G) - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Helles (7G)

180 calories 20.4 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Munich Helles
Boil Time: 60 min
Batch Size: 7 gallons (fermentor volume)
Pre Boil Size: 9.5 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 73% (brew house)
Calories: 180 calories (Per 12oz)
Carbs: 20.4 g (Per 12oz)
Created: Tuesday April 24th 2018
1.054
1.016
5.0%
20.3
4.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12.60 lb American - Pale 2-Row12.6 lb Pale 2-Row 37 1.8 88.9%
0.70 lb American - Carapils (Dextrine Malt)0.7 lb Carapils (Dextrine Malt) 33 1.8 4.9%
0.70 lb American - Munich - Light 10L0.7 lb Munich - Light 10L 33 10 4.9%
0.18 lb German - Melanoidin0.18 lb Melanoidin 37 25 1.3%
14.18 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.75 oz Domestic Hallertau1.75 oz Domestic Hallertau Hops Pellet 3.9 Boil 60 min 20.29 100%
1.75 oz / $ 0.00
 
Yeast
White Labs - Munich Helles Yeast WLP860
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Medium
Optimum Temp:
48 - 52 °F
Starter:
Yes
Fermentation Temp:
52 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 530 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 154 °F 90 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 6.2 24.8  
Mash volume with grains 7.34 29.4  
Grain absorption losses -1.77 -7.1  
Remaining sparge water volume (equipment estimates 4.38 g | 17.5 qt) 5.32 21.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.57 g | 34.3 qt) 9.5 38  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 7 28  
Going into fermentor 7 28  
Total: 11.52 46.1
Equipment Profile Used: System Default
 
Notes

Primary Fermentation (# of Days & Temp): 21 days at 51 degrees
Secondary Fermentation (# of Days & Temp): 21 days at 39 degrees
Additional Fermentation: Diacetal rest after one week up to 65 degrees.

Lots to type- Instead of a decoction mash I used .25 pounds of Melanoiden and a pound of Munich. Of course you could leave that out, follow Kaiser's decoction advice and brew traditionally. You could also use some Vienna instead but it's up to you- of course.

I removed the amount of water additions because I certainly didn't want people adding random amounts of salts when they should follow their own reports to replicate Munich water.

I mashed at 154 for 90 minutes using a Sawdustguy RIMS system. 8 gallons of strike water and two 4 gallon sparges of 168 degree water.

I am a firm believer that pitching active yeast is just as, if not more, important than the starter size. Make sure that 838 is rolling and ready to eat so it has no problem taking off at 52 degrees.

Last Updated and Sharing
 
503
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-05-08 15:31 UTC