Bierstadt Helles Beer Recipe | All Grain Munich Helles by toastycrusty | Brewer's Friend
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Bierstadt Helles

152 calories 16.1 g 12 oz
Beer Stats
Method: All Grain
Style: Munich Helles
Boil Time: 90 min
Batch Size: 37.9 liters (fermentor volume)
Pre Boil Size: 41.09 liters
Post Boil Size: 37.9 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 152 calories (Per 12oz)
Carbs: 16.1 g (Per 12oz)
Created: Thursday February 29th 2024
1.046
1.012
4.6%
23.5
3.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.26 kg Weyermann - Barke Pilsner Malt7.26 kg Barke Pilsner Malt 37.03 1.75 88.9%
0.91 kg Weyermann - Barke Vienna0.91 kg Barke Vienna 36 3.4 11.1%
8.17 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Hallertau Tradition (Germany)28 g Hallertau Tradition (Germany) Hops Pellet 5 Boil 70 min 10.32 40%
42 g Hallertau Tradition (Germany)42 g Hallertau Tradition (Germany) Hops Pellet 5 Boil 40 min 13.16 60%
70 g / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
36.76 L Strike 55 °C 55 °C 60 min
Starting Mash Thickness: 4.5 L/kg
Starting Grain Temp: 18 °C
 
Yeast
Wyeast - Bavarian Lager 2206
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
8 - 14 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 152 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.47 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Mill grains, mash in at 131°F (55°C), and rest 10 minutes. Slowly raise to 144°F (62°C) and rest 25 minutes. For the first decoction, pull about one-third of the mash to a separate vessel, slowly raise to 160°F and rest 10 minutes, then bring to a boil for 10 minutes. Reunite and mix the mash, which should be about 160°F (71°C), and rest 25 minutes. For the second decoction, pull about one-third of the mash to a separate vessel, and bring to a boil for 10 minutes. Reunite and mix the mash, which should be about 169°F (76°C), and mash out. Recirculate until the runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 6 gallons (23 liters of wort), depending on your evaporation rate. Boil for 70 minutes, adding hops according to the schedule.

After the boil, chill to about 44°F (7°C), aerate wort, and pitch yeast. Ferment at 48°F (9°C) for 14 days, then lower by 2°F (~1°C) per day to 40°F (4°C), and hold 5 days or until the beer passes a forced diacetyl test. Then lower 2°F (~1°C) per day to 32–34°F (0–1°C) and lager for at least 4 weeks. Package and carbonate to 2.8 volumes of CO2.

They use 34/70, but I'm going to use 2206

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  • Public: Yup, Shared
  • Last Updated: 2024-02-29 20:55 UTC
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