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Altstadt Munich Helles

Method: BIAB
Style: Munich Helles
Boil Time: 90 min
Batch Size: 5.7 gallons (fermentor volume)
Pre Boil Size: 6.9 gallons
Post Boil Size: 6.3 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 74% (brew house)
Source: CRAIG ROWAN
Calories: 172 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)

Created: Tuesday July 5th 2022

Original Gravity:

1.052

Final Gravity:

1.013

ABV (standard):

5.1%

IBU (tinseth):

21.3

SRM (morey):

4.1

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
9.50 lb	Weyermann - Pilsner9.5 lb Pilsner	36	1.5	85.4%
1 lb	Weyermann - Carafoam1 lb Carafoam	34.5	2.2	9%
0.50 lb	Weyermann - Carahell0.5 lb Carahell	34	10	4.5%
2 oz	German - Melanoidin2 oz Melanoidin	37	25	1.1%
11.12 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.25 oz	Barth-Haas - Hallertauer Magnum0.25 oz Hallertauer Magnum Hops	Pellet	13.5	Boil	60 min	11.54	19.2%
0.30 oz	Tettnanger0.3 oz Tettnanger Hops	Pellet	4.5	Boil	45 min	4.24	23.1%
0.25 oz	Hallertau Mittelfruh0.25 oz Hallertau Mittelfruh Hops	Pellet	3.75	Boil	45 min	2.94	19.2%
0.25 oz	Tettnanger0.25 oz Tettnanger Hops	Pellet	4.5	Boil	10 min	1.39	19.2%
0.25 oz	Hallertau Mittelfruh0.25 oz Hallertau Mittelfruh Hops	Pellet	3.75	Boil	10 min	1.16	19.2%
1.30 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.25 oz	Barth-Haas - Hallertauer Magnum (Pellet)	11.54	19.2%
0.55 oz	Tettnanger (Pellet)	5.63	42.3%
0.50 oz	Hallertau Mittelfruh (Pellet)	4.1	38.4%
1.30 oz / $ 0.00

Mash Guidelines

Amount	Start Temp	Target Temp	Time
7.3 gal	124 °F	122 °F	10 min
	144 °F	144 °F	40 min
	154 °F	154 °F	10 min
	170 °F	170 °F	10 min

Other Ingredients

Amount	Name	Type	Use	Time
3.80 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
1.30 g	Epsom Salt	Water Agt	Mash	1 hr.
2.50 g	Gypsum	Water Agt	Mash	1 hr.
0.50 g	Salt	Water Agt	Mash	1 hr.
2.24 ml	Lactic acid	Water Agt	Mash	1 hr.
0.50 each	Whirlfloc	Fining	Boil	15 min.
0.50 tsp	Yeast Nutrient	Other	Boil	10 min.

Yeast

Wyeast - Bohemian Lager 2124

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Medium
Optimum Temp:	48 - 58 °F	Starter:	No
Fermentation Temp:	50 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 97 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 12.25 psi Temp: 36 °F CO₂ Level: 2.7 Volumes

Target Water Profile

Reverse Osmosis System (April 2020)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
50	5	10	70	60	0
Mash Chemistry and Brewing Water Calculator

Notes

Grain bill modifications for my system and efficiency

https://beerandbrewing.com/recipe-altstadt-lager/

Mash pH 5.4

HOPS SCHEDULE
12 IBU Hallertauer Magnum at 60 minutes
4 IBU Tettnanger at 45 minutes
2 IBU Hallertauer Mittelfrüh at 45 minutes
1 IBU Tettnanger at 10 minutes
1 IBU Hallertauer Mittelfrüh at 10 minutes

Ferment at 50F until terminal gravity, then raise to 55F x 72 hrs for D rest. Cold crash and lager for 5 weeks.

Last Updated and Sharing

758

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Public: Yup, Shared
Last Updated: 2022-07-17 02:12 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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