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Munich Helles

118 calories 11.1 g 330 ml
Beer Stats
Method: All Grain
Style: Munich Helles
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 36.7 liters
Pre Boil Gravity: 1.025 (recipe based estimate)
Efficiency: 63% (brew house)
Source: Brulosophy
Calories: 118 calories (Per 330ml)
Carbs: 11.1 g (Per 330ml)
Created Thursday May 17th 2018
1.039
1.008
4.1%
19.2
4.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3,887.88 g Belgian - Pilsner3887.88 g Pilsner 37 1.6 82.7%
563.94 g German - Munich Light563.94 g Munich Light 37 6 12%
61.92 g German - Melanoidin61.92 g Melanoidin 37 25 1.3%
187.98 g German - Acidulated Malt187.98 g Acidulated Malt 27 3.4 4%
4,701.72 g / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
55.29 g Yakima Chief Hops - German Hallertau55.29 g German Hallertau Hops Pellet 2.5 Boil 60 min 19.15 100%
55.29 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
25.1 L Saccharification Rest Temperature 66 °C 80 min
Mash Out Temperature 77 °C 10 min
10.5 L Sparge 77 °C 0 min
 
Other Ingredients
Amount Name Cost Type Use Time
1.11 tsp Irish moss Fining Boil 15 min.
0.55 tsp Gelatin Fining Primary 0 min.
 
Yeast
White Labs - German Ale/ Kölsch Yeast WLP029
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Medium
Optimum Temp:
18 - 21 °C
Starter:
Yes
Fermentation Temp:
14 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 336 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Forced carbonation       CO2 Level: 2.5 Volumes
 
Target Water Profile
Welford Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
56 5 11 25 37 68
BIAB Mash: 3 gallons RO water + 0.5 g Gypsum, 0.9 g Calcium Chloride, and 0.9 grams Epsom Salt.
Water:grain ratio = 2.56 qts/lb
Predicted mash pH = 5.38 (Bru'n Water)

Sparge: 1.25 gallons RO water + 0.2 g Gypsum, 0.4 g Calcium Chloride, and 0.4 grams Epsom Salt.
None of the above proven. Add 34 g of 5.2 mash stabiliser to the grist.
Mash Chemistry and Brewing Water Calculator
 
Notes

Ferment for 4-5 days at 58°F/15°C. Ramp temp to 68°F/20°C and allow beer to finish fermenting (usually 3-5 more days). Cold crash for 12-24 hours, then fine with gelatin and let sit for another 12-24 hours before packaging.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-06-04 20:12 UTC
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