Geoff Humphrey's BrewBlog > BrewBlogs

Munich Helles

Batch #:

2023-14

Batch Size:

11.00 gallons

Boil Time:

90 min

Brew Date:

August 21, 2023

Statistics

OG:

1.049 12.1° P

FG:

1.008 2.1° P

Real Extract:

3.9° P

Attenuation:

82.6% Apparent
67.8% Real

Carbonation:

2.7 volumes

Color:

3.7SRM

IBU:

37.4

BU/GU:

0.76

ABV:

5.4%

ABW:

4.3%

Calories:

161 12 oz

Fermentables

Amount	Fermentable	% of Grist
21.00 pounds	Bohemian Pilsner Weyermann	96%
0.50 pounds	Acidulated Weyermann	2.3%
0.37 pounds	Cara Ruby Root Shoot Malting	1.7%
21.87 pounds	Total Fermentable Weight	100%

Hops

Amount	Hop	Time	Use	Form	AA
1.25 ounces	Spalter Select	90 minutes	First Wort	Pellet	6.7%
1.50 ounces	Magnum	60 minutes	Boil	Pellet	12.3%
1.00 ounces	Spalter Select	10 minutes	Boil	Pellet	6.7%
1.00 ounces	Spalter Select	5 minutes	Boil	Pellet	6.7%
4.75 ounces	Total Hop Weight

Non-Fermentables

Amount	Non-Fermentable	Type	Use	Time
1.50 g	Calcium Chloride (CaCl2)	Water Agent	Mash	0 minutes
1.00 g	Epsom Salt (MgSO4)	Water Agent	Mash	0 minutes
1.50 g	Gypsum (CaSO4)	Water Agent	Mash	0 minutes
9.00 ml	Lactic Acid	Water Agent	Mash	0 minutes
1.00 g	Calcium Chloride (CaCl2)	Water Agent	Sparge	0 minutes
1.00 g	Epsom Salt (MgSO4)	Water Agent	Sparge	0 minutes
1.00 g	Gypsum (CaSO4)	Water Agent	Sparge	0 minutes
3.00 ml	Lactic Acid	Water Agent	Sparge	0 minutes

Yeasts

Name	Lab/Manufacturer	Product ID	Form
Bohemian Lager	Wyeast Labs	2124	Liquid

Equipment Profile Geoff's Electric Equipment

Batch Size:

11.00 gallons

Boil Volume:

12.63 gallons

Boil Time:

90 minutes

Evaporation Rate:

4.75% per hour

Hop Utilization:

100%

Trub Chiller Loss:

0.26 gallons

Mash Profile Decoction, Single - Undermodified Malts - Batch Sparge

Ideal Grain Temp:

68°F

Mash Steps

#	Name	Type	Time	Temp.
1	Protein Rest	Temperature	35 minutes	122° F
2	Saccharification	Decoction	45 minutes	154° F

Fermentation and Aging

Primary:

9 days @ 49° F

Secondary:

4 days @ 61° F

Tertiary:

2 days @ 34° F

Age:

30 days @ 34° F

Forty-Six and 2