KC Bier Helles Lager Beer Recipe | All Grain Munich Helles by AlleyCAt | Brewer's Friend
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KC Bier Helles Lager

167 calories 15.3 g 12 oz
Beer Stats
Method: All Grain
Style: Munich Helles
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 1.5 gallons
Pre Boil Gravity: 1.085 (recipe based estimate)
Post Boil Gravity: 1.169 (recipe based estimate)
Efficiency: 72% (brew house)
Hop Utilization: 85%
Calories: 167 calories (Per 12oz)
Carbs: 15.3 g (Per 12oz)
Created: Tuesday September 22nd 2020
Amount Fermentable Cost PPG °L Bill %
8.80 lb Ireks - Pilsner Malt8.8 lb Pilsner Malt 36 1.8 88.1%
11 oz German - Acidulated Malt11 oz Acidulated Malt 27 3.4 6.9%
8 oz Ireks - Vienna8 oz Vienna 34 2.5 5%
159.80 oz / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Perle0.75 oz Perle Hops Pellet 8.2 Boil 60 min 14.56 42.9%
1 oz Crystal1 oz Crystal Hops Pellet 5.1 Boil 5 min 2.41 57.1%
1.75 oz / 0.00
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.7 qt Strike 172 °F 144 °F 20 min
3.3 gal Temperature 212 °F 162 °F 20 min
3.3 qt 1/3 mash Decoction -- 212 °F 15 min
Temperature -- 170 °F 20 min
Starting Mash Thickness: 0.6 qt/lb
Starting Grain Temp: 60 °F
White Labs - German Lager X Yeast WLP835
2 Each
Attenuation (custom):
Optimum Temp:
50 - 54 °F
Fermentation Temp:
Pitch Rate:
2.0 (M cells / ml / ° P) 478 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Method: co2       Amount: 8.92 psi       Temp: 34 °F       CO2 Level: 2.47 Volumes
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 0 0 0 0 0
target 50 Ca ppm and a .8 S04/Cl ratio in bru n water
the OG recipe calls for 11 oz of Acid malt but that's for their malt per head brewer Karlton Graham
Mash Chemistry and Brewing Water Calculator

Drop a 1L 1.040 starter on yeast cake from small beer 24hrs before fermentation

Mill the grains and follow these steps for a decoction mash: Mash pH 5.3
Mash in at 144°F (62°C) and hold 20 minutes; raise the temperature to 149°F (65°C) and hold 20 minutes; raise the temperature to 162°F (72°C) and hold 20 minutes; remove one-third of the mash and boil it for 15 minutes (or remove two-thirds and boil the remaining one-third, depending on what works best for your system); return the boiled portion to the main mash, which should bring the temperature to about 171°F (77°C).

Vorlauf until runnings are clear, then run off into kettle. Sparge the grains and top up as necessary to obtain 6.8 gallons (25.7 liters) of wort—or more, depending on your evaporation rate. Boil for 90 minutes, following the hops schedule. After the boil, chill the wort to 46°F (8°C), aerate, and pitch the yeast. Ferment at 50°F (10°C). When the gravity has dropped to about 1.018 (4.5°P), increase the temperature to 54°F (12°C). When beer has fermented completely, decrease the temperature by about 4°F (2°C) per day until you reach 39°F (4°C). Hold there for 4 days, then decrease the temperature to 32°F (0°C) and lager for at least 3 weeks—preferably longer.

Use German malt varieties, or this beer will not taste right. Our supplier is IREKS, based in Kulmbach, Bavaria. Our house yeast is from Klosterbrauerei Andechs in Bavaria (and WLP835 may be from the same source). We pitch 22–24 million cells per milliliter.

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  • Public: Yup, Shared
  • Last Updated: 2021-05-04 16:40 UTC
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