View Recipe

Recipe Tools ▼
- Brew!
- Copy
- Label Generator
- Quick Water Requirements
- Add To
  Shopping List
Export ▼
- Embed
- Text
- HTML
- BeerXML
Print

Munich Helles

Method: All Grain
Style: Munich Helles
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8.79 gallons
Post Boil Size: 7 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Brandon Pflipsen
Hop Utilization: 97%
Calories: 144 calories (Per 12oz)
Carbs: 13.5 g (Per 12oz)

Created: Monday December 18th 2023

Original Gravity:

1.044

Final Gravity:

1.009

ABV (standard):

4.7%

IBU (tinseth):

18.9

SRM (morey):

4.3

Mash pH

5.6

Cost $

n/a

Want no ads? Go Premium and unlock all our brewing tools!

Brew Log History

Ambient: {{ stats.ambient | number:0 }} °F

OG: {{ stats.ogGravity | number:3 }}
Attenuation: {{ stats.attenuation | number:2 }}%

Calories: {{ stats.calories | number:1 }} / 12oz
Carbs: {{ stats.carbs | number:1 }} g / 12oz

Readings: {{ readingsCount | number }}

Device Filter
{{ device.name | titlecase }} {{ ((device.name | lowercase) != (device.type | lowercase)) ? (device.type | titlecase) : '' }}

Fermentables

Amount	Fermentable	PPG	°L	Bill %
8 lb	Bestmalz - BEST Pilsen8 lb BEST Pilsen	37	1.9	84.2%
1 lb	Briess - Bonlander Munich Malt 10L1 lb Bonlander Munich Malt 10L	36	10	10.5%
0.50 lb	German - Carapils0.5 lb Carapils	35	1.3	5.3%
9.50 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
2.75 oz	Hallertau Mittelfruh2.75 oz Hallertau Mittelfruh Hops		Pellet	1.8	Boil	60 min	18.91	100%
2.75 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
2.75 oz	Hallertau Mittelfruh (Pellet)		18.91	100%
2.75 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
6 gal	Strike	152 °F	146 °F	60 min
3.97 gal	Sparge	190 °F	170 °F	15 min
Starting Mash Thickness: 2.525 qt/lb Starting Grain Temp: 65 °F

Other Ingredients

Amount	Name	Type	Use	Time
0.21 g	Gypsum	Water Agt	Mash	1 hr.
0.72 g	Calcium Chloride (anhydrous)	Water Agt	Mash	1 hr.
1.17 g	Epsom Salt	Water Agt	Mash	1 hr.
0.66 g	Chalk	Water Agt	Mash	1 hr.
2.40 ml	Lactic acid	Water Agt	Mash	1 hr.
0.14 g	Gypsum	Water Agt	Sparge	15 min.
0.48 g	Calcium Chloride (anhydrous)	Water Agt	Sparge	15 min.
0.77 g	Epsom Salt	Water Agt	Sparge	15 min.
0.50 each	Whirlfloc	Water Agt	Boil	8 min.
1 tsp	Yeast Nutrient	Other	Boil	8 min.

Yeast

Wyeast - Munich Lager 2308

Amount:	1 Each	Cost:
Attenuation (custom):	78%	Flocculation:	Medium
Optimum Temp:	48 - 56 °F	Starter:	Yes
Fermentation Temp:	-	Pitch Rate:	1.75 (M cells / ml / ° P) 399 B cells required