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Helles 2023

Method: All Grain
Style: Munich Helles
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 31.13 liters
Post Boil Size: 26 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 78% (brew house)
Source: GranPaD
Hop Utilization: 97%
Calories: 146 calories (Per 12oz)
Carbs: 12.1 g (Per 12oz)

Created Monday July 10th 2023

Original Gravity:

1.045

Final Gravity:

1.007

ABV (standard):

5.0%

IBU (tinseth):

18.6

SRM (morey):

4.3

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4 kg	Weyermann - Floor-Malted Bohemian Pilsner4 kg Floor-Malted Bohemian Pilsner	36.3	1.9	90.9%
0.30 kg	Weyermann - Barke Munich Malt0.3 kg Barke Munich Malt	37	8	6.8%
0.10 kg	Weyermann - Melanoidin0.1 kg Melanoidin	34.5	27	2.3%
4.40 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
28.70 g	Artisan - Hallertau Mittelfruh28.7 g Hallertau Mittelfruh Hops	Pellet	4.6	Boil	60 min	15.77	87.8%
4 g	Hallertau Tradition (Germany)4 g Hallertau Tradition (Germany) Hops	Pellet	5.9	Boil	60 min	2.82	12.2%
32.70 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
28.70 g	Artisan - Hallertau Mittelfruh (Pellet)	15.77	87.8%
4 g	Hallertau Tradition (Germany) (Pellet)	2.82	12.2%
32.70 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
26.4 L	Strike	68 °C	66 °C	60 min
8.53 L	Sparge	76 °C	76 °C	15 min
Starting Mash Thickness: 6 L/kg Starting Grain Temp: 18 °C

Other Ingredients

Amount	Name	Type	Use	Time
4.80 g	Calcium Chloride (anhydrous)	Water Agt	Mash	1 hr.
1 g	Epsom Salt	Water Agt	Mash	1 hr.
1 g	Slaked Lime	Water Agt	Mash	1 hr.
4.20 g	Citric acid	Water Agt	Mash	1 hr.
0.70 g	Magnesium Chloride	Water Agt	Mash	1 hr.
0.20 ml	fermcap s	Water Agt	Boil	90 min.
0.50 tsp	Wyeast Yeast Nutrient	Water Agt	Boil	10 min.

Yeast

Fermentis - Saflager - German Lager Yeast W-34/70

Amount:	2 Each	Cost:
Attenuation (avg):	83%	Flocculation:	High
Optimum Temp:	9 - 22 °C	Starter:	Yes
Fermentation Temp:	-	Pitch Rate:	1.5 (M cells / ml / ° P) 386 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 0.75 bar Temp: 3 °C CO₂ Level: 2.5 Volumes

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

Notes

Starter Size (L) 2.5 Gravity (1.xxx) : 1.037
Growth Model and Aeration: Braukaiser - Stir Plate
DME Required: 8.7 oz, 246.3 g
Growth Rate: 1.4
Intial Cells Per Extract (B/g): 0.89
Ending Cell Count: 565 billion cells
Resulting Pitch Rate: 1.95M cells / mL / °P
Starter meets desired pitching rate!

Grains treated with 2% of 25 ppm (SMB)Sodium Metabisulfite (aq)
Add 1.8 grams SMB to mash water after pre-boil. (will add 43 ppm sulfate and 12 ppm sodium), salts adjusted to accommodate
Diacetyl rest at 75 % attenuation, 60 F for 2 days or until no change in specific gravity for 2 days.
Cool to 38 F over 2 days, rest additional 2 days, then closed transfer to keg, lager for 14-30 days at 35 F.

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2023-09-12 22:10 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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