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Jason

Method: All Grain
Style: Munich Helles
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 30.68 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 75% (brew house)
Source: hopped lager
Calories: 172 calories (Per 330ml)
Carbs: 17.1 g (Per 330ml)

Created: Monday September 15th 2025

Original Gravity:

1.056

Final Gravity:

1.013

ABV (standard):

5.7%

IBU (tinseth):

26.5

SRM (morey):

3.6

Mash pH

5.8

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5 kg	German - Pilsner5 kg Pilsner	38	1.6	91.7%
0.15 kg	Weyermann - Vienna Malt0.15 kg Vienna Malt	37	3.5	2.8%
0.20 kg	Weyermann - Carafoam0.2 kg Carafoam	34.5	2.2	3.7%
0.10 kg	American - Caramel / Crystal 10L0.1 kg Caramel / Crystal 10L	35	10	1.8%
5.45 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
80 g	Hill Top Hops - Newport80 g Newport Hops	Fresh	8	Boil	0 min		5.9%
80 g	Galena80 g Galena Hops	Fresh	13	Boil	0 min		5.9%
120 g	Hill Top Hops - Newport120 g Newport Hops	Leaf/Whole	8	Whirlpool	0 min	20.87	8.8%
120 g	Galena120 g Galena Hops	Fresh	13	Whirlpool	0 min	5.65	8.8%
480 g	Hill Top Hops - Newport480 g Newport Hops	Leaf/Whole	8	Dry Hop	10 days		35.3%
480 g	Galena480 g Galena Hops	Leaf/Whole	13	Dry Hop	10 days		35.3%
1,360 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
80 g	Hill Top Hops - Newport (Fresh) 80 g Newport (Fresh) Hops		5.9%
200 g	Galena (Fresh) 200 g Galena (Fresh) Hops	5.65	14.7%
600 g	Hill Top Hops - Newport (Leaf/Whole) 600 g Newport (Leaf/Whole) Hops	20.87	44.1%
480 g	Galena (Leaf/Whole) 480 g Galena (Leaf/Whole) Hops		35.3%
1,360 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
18 L	Strike	77 °C	65 °C	--
16 L	Sparge	77 °C	70 °C	--
Starting Mash Thickness: 3.65 L/kg

Other Ingredients

Amount	Name	Type	Use
1 g	Epsom Salt	Water Agt	Mash
2 g	Calcium Chloride (dihydrate)	Water Agt	Mash
3 g	Phosphoric acid	Water Agt	Mash
5 g	Yeast Nutrient	Other	Mash
2 each	Whirlfloc	Water Agt	Mash

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) 111 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 2.47 Volumes

Target Water Profile

Saint-Basile-Le-Grand, Québec, Canada

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

Fermented 8 days at 13c.

Diacetyl rest for 2 days at room temp (22c).

Lagering for 2 weeks at 4c.

Bringing back up to room temp (22c) and dry hopping for 3 days

Cold-crashing back down to 4c for 24 hours

Kegging.

Last Updated and Sharing

Views

Brews

Public: Yup, Shared
Last Updated: 2025-09-15 21:16 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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