HELLES Beer Recipe | All Grain Munich Helles by Brewer #46057 | Brewer's Friend
Brew your best beer EVER. Save 10% on Brewer's Friend Premium today. Use code TAKE10. Sign Up ×

HELLES

133 calories 11.1 g 330 ml
Beer Stats
Method: All Grain
Style: Munich Helles
Boil Time: 60 min
Batch Size: 35 liters (fermentor volume)
Pre Boil Size: 42.53 liters
Post Boil Size: 35.9 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 67% (brew house)
Calories: 133 calories (Per 330ml)
Carbs: 11.1 g (Per 330ml)
Created: Sunday May 16th 2021
Similar Recipes

Alt Rick Helles

by Woozy

OG: 1.049 FG: 1.011 ABV: 4.9% IBU: 19

Heaven and Helles Kveik Münich Lager

by Gøran Flakne Gynnild

OG: 1.052 FG: 1.010 ABV: 5.6% IBU: 19

1.044
1.007
4.9%
20.7
4.9
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.40 kg Castle Malting - Château Pilsen 2RS6.4 kg Château Pilsen 2RS 37 1.9 85.1%
300 g Castle Malting - Château Acid (Malta Acida)300 g Château Acid (Malta Acida) 34 4.1 4%
350 g Simpsons - CaraMalt350 g CaraMalt 34 14 4.7%
310 g Castle Malting - Château Vienna310 g Château Vienna 38 2.6 4.1%
160 g Weyermann - Melanoidin160 g Melanoidin 34.5 27 2.1%
7,520 g / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Hallertau Mittelfruh40 g Hallertau Mittelfruh Hops Pellet 5.3 Boil 60 min 17.24 50%
40 g Hallertau Mittelfruh40 g Hallertau Mittelfruh Hops Pellet 5.3 Boil 5 min 3.44 50%
80 g / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
65 °C 65 °C 60 min
75 °C 75 °C 10 min
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Gypsum Water Agt Mash 1 hr.
10 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast S-23
Amount:
44 Grams
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
10 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 575 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Mash Chemistry and Brewing Water Calculator
 
Notes

Mill the grains and mash in at 128°F (53°C) for 15 minutes at a ratio of 1.4 quarts per pound (2.9 l/kg). Raise the mash temperature to 152°F (67°C) for 60 minutes or until a starch test is negative. Raise the mash to 172°F (78°C) and hold for 10 minutes, then mash out. Vorlauf until the runnings are clear (about 10 minutes), then run off into the kettle. Sparge and top up as necessary to obtain 6.7 gallons (25 liters) of wort—or more, depending on your evaporation rate. Boil for 75 minutes, following the hops schedule.

After the boil, chill the wort to slightly below fermentation temperature, about 50°F (10°C). Aerate the wort and pitch the yeast. For the last 10 percent of fermentation, allow the temperature to free rise to 65°F (18°C) for a diacetyl rest, and hold for at least 5 days after the beer has reached terminal gravity. Step down the temperature by no more than 5°F (3°C) per 12–15 hours, until you have reached about 32°F (0°C). Hold at lagering temperatures for at least 2 weeks.

Recipe Picture
Last Updated and Sharing
 
461
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2022-06-18 17:58 UTC
Discussion about this recipe:
You must be logged in to add comments.

If you do not yet have an account, you may register here.

Back To Top