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Schönes Mädel - Munich Helles (high gravity mash)

117 calories 9.7 g 330 ml
Beer Stats
Method: BIAB
Style: Munich Helles
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 13.25 liters
Post Boil Size: 10.6 liters
Pre Boil Gravity: 1.062 (recipe based estimate)
Post Boil Gravity: 1.078 (recipe based estimate)
Efficiency: 60% (brew house)
Source: J. Palmer, How to Brew 4th ed
Hop Utilization: 96%
Calories: 117 calories (Per 330ml)
Carbs: 9.7 g (Per 330ml)
Created Sunday June 6th 2021
Amount Fermentable Cost PPG °L Bill %
4 kg Gambrinus - Pilsner Malt4 kg Pilsner Malt 37.3 1.5 89.9%
0.45 kg Briess - Carapils Malt0.45 kg Carapils Malt 34.5 1.5 10.1%
4.45 kg / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Hallertau Mittelfruh (3.75 AA)2 oz Hallertau Mittelfruh (3.75 AA) Hops Leaf/Whole 2.8 Boil 60 min 15 59.7%
10 g Mandarina Bavaria (8.5 AA)10 g Mandarina Bavaria (8.5 AA) Hops Pellet 8.5 Boil 60 min 8.83 10.5%
1 oz Saaz (3.5 AA)1 oz Saaz (3.5 AA) Hops Pellet 4 Whirlpool 15 min 2.7 29.8%
3.35 oz / 0.00
Mash Guidelines
Amount Description Type Temp Time
13.25 L Infusion 65 °C 90 min
Other Ingredients
Amount Name Cost Type Use Time
0.50 g Gypsum Water Agt Mash 1 hr.
8.58 ml Lactic acid Water Agt Mash 1 hr.
2 g Chalk Water Agt Mash 1 hr.
0.20 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
Fermentis - Saflager - German Lager Yeast W-34/70
1 Each
Attenuation (avg):
Optimum Temp:
9 - 22 °C
Fermentation Temp:
Pitch Rate:
0.35 (M cells / ml / ° P) 72 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
CO2 Level: 2.25 Volumes
Target Water Profile
Kamloops, British Columbia, Canada
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
56.5 2 5 15 30 140
Mash Chemistry and Brewing Water Calculator
  • add 10g of Mandarin Hops as bittering addition to bring IBU from 14 to 22. IBU target fell short due to decreased hops utilization in a high-gravity brewing.
  • For water profile, following J. Palmers suggestions on section 'Brewing your hometown pilsner'. Since ions in Kamloop's water is low, just adding some salts to increase Ca levels to 50ppm.
  • Topped up the high gravity wort to 21 liters (5.5 gals) with 3 gallons of Great Value natural spring water with ions: HCO3:250, Ca:72, Cl:2, Mg:18, Na:7, SO4:52. Note that high level of HCO3 is ok since that's how Munich water profile is like as well as Ca at 70s.
  • pre boil OG for 13.2 liters (3.5gals) mash measured to be 1.062 at 16C (60F) implying 60% ish conversion efficiency which below expectation. Hence, conversion efficiency might not be constant after all down to 2l/kg wort-to-grist ratio as suggested in J. Palmer's book based on experimental data.
  • pre-boil OG of 1.062 for V=13.2 liters corresponds to OG of 1.039 for V=21 liters.
Last Updated and Sharing
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-06-06 13:09 UTC
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