Only Eat Bats in Helles Beer Recipe | All Grain Munich Helles | Brewer's Friend
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Only Eat Bats in Helles

169 calories 18.4 g 12 oz
Beer Stats
Method: All Grain
Style: Munich Helles
Boil Time: 60 min
Batch Size: 18 gallons (fermentor volume)
Pre Boil Size: 20 gallons
Post Boil Size: 17.8 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 169 calories (Per 12oz)
Carbs: 18.4 g (Per 12oz)
Created: Monday May 4th 2020
1.051
1.014
4.9%
25.2
4.5
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
33 lb American - Pilsner33 lb Pilsner 37 1.8 92.3%
0.75 lb Weyermann - German - Melanoidin0.75 lb German - Melanoidin 37 25 2.1%
2 lb Weyermann - German - Munich Light2 lb German - Munich Light 37 6 5.6%
35.75 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6 oz Saaz6 oz Saaz Hops Pellet 3.5 First Wort 0 min 25.21 100%
6 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
53 qt Strike 164 °F 131 °F 15 min
Temperature -- 148 °F 30 min
Temperature -- 168 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
 
Yeast
Imperial Yeast - L17 Harvest
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Medium
Optimum Temp:
50 - 60 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.75 (M cells / ml / ° P) 1505 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Makawao, HI
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
1 1 10 7 0 7
Mash Chemistry and Brewing Water Calculator
 
Notes

Dough in at 131° F with 1.5 qt/lb of pre-treated water (including sufficient lactic acid to bring mash pH to 5.2. I used 3.5 mL), rest for 15 minutes (I recirculate and regulate temperature with a HERMS system). Raise temperature to 148° F and rest 30 minutes. Raise temperature to 160° F and rest 30 minutes. Raise temperature to 168° F and rest 10 minutes. Fly sparge with 170° F water, with FWH addition in kettle as you run off. Boil 90 minutes, adding whirlfloc 15 minutes prior to knockout and yeast nutrient 10 minutes prior to knockout. Chill as cold as you can, as quickly as you can. Rack into a sanitized carboy, cover the neck with foil, and allow the cold break to settle. After 30 minutes or so, rack the clear wort off the trub into your fermenter. If it is not 50° F at this time, chill it to 50° F. Pitch yeast, then force pure oxygen into solution through a sintered stone for 2 minutes. The convection from the oxygen helps distribute the yeast into the beer. Allow the beer temperature to rise to 52° F and hold until gravity falls to ~1.030. Raise the beer temperature to 57° F and hold until gravity falls to ~1.016. Raise the beer temperature to 62° F and hold until fully attenuated and then start pulling samples and testing for VDK reduction. Once you get a negative VDK result, perform a closed transfer to a keg. Begin dropping the keg temperature a few degrees every 12 hours, with low CO2 pressure on the keg to prevent air ingress through the lid. Once the beer has reached 32 °F, fine with gelatin and lager for 4 weeks. Force carbonate to 2.7 volumes.

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  • Public: Yup, Shared
  • Last Updated: 2020-06-21 17:44 UTC
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