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Brulosophy MUNICH HELLES

134 calories 12.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Munich Helles
Boil Time: 60 min
Batch Size: 14 liters (fermentor volume)
Pre Boil Size: 17 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 134 calories (Per 330ml)
Carbs: 12.6 g (Per 330ml)
Created: Tuesday November 27th 2018
1.044
1.009
4.6%
17.7
4.7
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.60 kg New Zealand - Pilsner Malt2.6 kg Pilsner Malt 37.3 1.93 85%
0.40 kg German - Munich Light0.4 kg Munich Light 37 6 13.1%
0.06 kg German - Melanoidin0.06 kg Melanoidin 37 25 2%
3.06 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
23 g Tettnanger23 g Tettnanger Hops Pellet 3.5 Boil 60 min 17.72 100%
23 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Mangrove Jack - US West Coast Yeast M44
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
High
Optimum Temp:
15 - 23 °C
Starter:
No
Fermentation Temp:
16 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 115 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17 L Infusion -- 66 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 9.2
Mash volume with grains 11.2
Grain absorption losses -3.1
Remaining sparge water volume (equipment estimates 14.6 L) 11.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 19.8 L) 17
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 14
Going into fermentor 14
Total: 21  
Equipment Profile Used: System Default
 
Notes

– Mash at 150°F/66°C for 60 minutes (~4 gallons)
– Sparge with 170°F/77°C water (~5.25 gallons)
– Chill, pitch, and ferment for 4-5 days
– Ramp temp to 68°F/20°C and allow beer to finish fermenting (usually 3-5 more days)
– Cold crash for 12-24 hours then fine with gelatin (optional) and let sit for another 12-24 hours
– Package, carbonate, enjoy!

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  • Last Updated: 2018-12-01 09:57 UTC