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Meanbrews Helles

Method: All Grain
Style: Munich Helles
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.75 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 175 calories (Per 12oz)
Carbs: 17.9 g (Per 12oz)

Created: Friday March 28th 2025

Helles

by Iliff Avenue Brewhouse

OG: 1.048 FG: 1.009 ABV: 5.0% IBU: 18

Munich Helles

by SonnyK85

OG: 1.046 FG: 1.010 ABV: 4.7% IBU: 19

Original Gravity:

1.053

Final Gravity:

1.013

ABV (standard):

5.2%

IBU (tinseth):

18.6

SRM (morey):

3.9

Mash pH

5.7

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
9.27 lb	Bestmalz - BEST Heidelberg9.27 lb BEST Heidelberg	38	1.3	90.3%
0.51 lb	Bestmalz - BEST Munich0.51 lb BEST Munich	37	6.3	5%
0.26 lb	Weyermann - Carafoam0.26 lb Carafoam	34.5	2.2	2.5%
0.23 lb	Weyermann - Melanoidin0.23 lb Melanoidin	34.5	27	2.2%
10.27 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1.43 oz	Hallertau Mittelfruh1.43 oz Hallertau Mittelfruh Hops	Pellet	2.8	First Wort	0 min	15.63	49%
1.49 oz	Hallertau Mittelfruh1.49 oz Hallertau Mittelfruh Hops	Pellet	2.8	Boil	5 min	2.95	51%
2.92 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
2.92 oz	Hallertau Mittelfruh (Pellet)		18.58	100%
2.92 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
4.62 gal	Strike	162 °F	125 °F	25 min
	Temperature	125 °F	147 °F	30 min
	Temperature	147 °F	152 °F	50 min
	Temperature	152 °F	168 °F	10 min
Starting Mash Thickness: 1.8 qt/lb Starting Grain Temp: 65 °F

Yeast

White Labs - German Lager X Yeast WLP835

Amount:	1 Each	Cost:
Attenuation (custom):	74%	Flocculation:	Medium
Optimum Temp:	50 - 54 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 95 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.47 Volumes

Target Water Profile

Bells Water Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
CA 62 MG 9.5 NA 22 SO4 50 CL 80 Mash ph 5.3 Used the meanbrews helles water profile. Started with ro water. Mash 4.62 gallons 0.9 Grams Gypsum 1.2 Grams Calcium Chloride 0.9 Grams Epsom Salt 1.0 Grams Canning Salt 0.2 Grams Chalk 2.3 ml Lactic Acid 5.3 mash ph Sparge 5.38 gallons 1.1 Grams Gypsum 1.5 Grams Calcium Chloride 1.1 Grams Epsom Salt 1.2 Grams Canning Salt
Mash Chemistry and Brewing Water Calculator

Notes

Try 1

Used wlp835 and bestmalz heidelberg

Pulled the recipe and water profile from

https://youtu.be/7GlW-Hz_v8I?si=jTKR5BHSaZvcvCf-

I did change the malt brands to what was on hand so it veers a tad from the original recipe. Overall a very solid beer!

This was fermented at 54F until 50 percent attenuation and then left to free rise to 68F. All in all it took about 10 days to ferment out prior to cold crashing.

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2025-05-16 11:48 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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