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Munich Helles - Braumeister 20L

154 calories 15 carbs
Beer Stats
Method: BIAB
Style: Munich Helles
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 75% (brew house)
Source: AnteK
Rating:
51

Calories: 154 calories (Per 355mL)
Carbs: 15 g (Per 355mL)
Created Sunday February 21st 2016
1.047
1.010
4.87%
18.55
4.16
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
3.5 kg German - Pilsner3.5 kg Pilsner 38 1.6 83.3%
500 g German - Munich Light500 g Munich Light 37 6 11.9%
100 g German - Melanoidin100 g Melanoidin 37 25 2.4%
100 g German - Carapils100 g Carapils 35 1.3 2.4%
4.2 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
35 g Hallertau Hersbrucker35 g Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 18.55 100%
 
Mash Guidelines
Amount Description Type Temp Time
25 L Strike Temperature 65 °C --
L Mash in Infusion 65 °C 30 min
L Mash Infusion 66 °C 40 min
L Mash out Infusion 75 °C 15 min
3 L 3L Sparge water Sparge 75 °C --
 
Other Ingredients
Amount Name Type Use Time
1 each Whirlfloc Fining Boil 15 min.
1 each Yeast Nutrient Fining Boil 15 min.
 
Yeast
White Labs - German Lager Yeast WLP830
Amount:
1
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
10 - 13 °C
Starter:
Yes
Fermentation Temp:
10 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 368 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: Forced carbonation       CO2 Level: 2.5 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Mash Chemistry and Brewing Water Calculator
 
Notes

My recipes are all elaborated for Speidel Braumeister 20L
The recipes clone are sometimes a little different from the original but are adjusted according to the final result.

BIAB method for Braumeister 20l, efficiency 75 %
total Water: 28l.
25l to mash
3l to sparge
Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 10˚C - 5 days to diacetyl rest at 20˚C.
Rack to secondary and lager for at least five weeks at 40 °F (4.4 °C) or below

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2016-02-21 14:27 UTC
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AnteK 02/21/2016 at 02:27pm
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