Winner of the Pale European Lager table at the England, Wales and Northern Ireland heat of BrewoVision ’25.
In the finals added over 40 points in helping England secure second place. See how it all unfolded: https://www.youtube.com/live/bmVwADq8Smc?si=0OfyM5moMdUjkKsW
Recipe Details
| Batch Size |
Boil Time |
IBU |
SRM |
Est. OG |
Est. FG |
ABV |
| 27 L |
60 min |
19 |
3.7 SRM |
1.044 |
1.007 |
4.86 % |
|
Actuals |
1.044 |
1.007 |
4.86 % |
Style Details
| Name |
Cat. |
OG Range |
FG Range |
IBU |
SRM |
Carb |
ABV |
| Munich Helles |
04 A |
1.044 - 1.048 |
1.006 - 1.012 |
16 - 22 |
3 - 5 |
0 - 0 |
0 - 0 % |
Fermentables
| Name |
Amount |
% |
| Odd Amphibian – Lager Malt |
5.409 kg |
90 |
| Barke Munich Malt |
300.5 g |
5 |
| Carapils/Carafoam |
300.5 g |
5 |
Hops
| Name |
Amount |
Time |
Use |
Form |
Alpha % |
| Magnum (CML) |
13.5 g |
60 min |
Boil |
Pellet |
11.8 |
| Hallertau Tradition (CML) |
15.4 g |
10 min |
Boil |
Pellet |
5.8 |
Miscs
| Name |
Amount |
Time |
Use |
Type |
| Ascorbic Acid |
4.34 g |
0 min |
Mash |
Other |
| Brewtan B |
7.65 g |
0 min |
Mash |
Other |
| Calcium Chloride (CaCl2) |
2.3 g |
0 min |
Mash |
Water Agent |
| Epsom Salt (MgSO4) |
1 g |
0 min |
Mash |
Water Agent |
| Gypsum (CaSO4) |
1.7 g |
0 min |
Mash |
Water Agent |
| Lactic Acid |
7 ml |
0 min |
Mash |
Water Agent |
| Sodium Meta |
0.43 g |
0 min |
Mash |
Other |
| Irish Moss |
0.33 tsp |
10 min |
Boil |
Fining |
| Yeast Nutrient Diammonium Phosphate (DAP) |
4.53 g |
10 min |
Boil |
Other |
| Brewtan B |
7.98 g |
5 min |
Boil |
Other |
| Ellagic Acid (Mash 50%) |
0.33 g |
0 min |
Boil |
Other |
| Ellagic acid (Boil 50%) |
0.33 g |
0 min |
Boil |
Other |
| ALDC |
0.81 ml |
0 min |
Primary |
Other |
| Clarity (MM) |
0.59 g |
0 min |
Primary |
Fining |
| Ascorbic Acid |
3.68 g |
0 min |
Bottling |
Other |
| Sodium Meta |
0.37 g |
0 min |
Bottling |
Other |
Yeast
| Name |
Lab |
Attenuation |
Temperature |
| Mangrove Jacks M24 Versa Lager |
|
82% |
0°C - 0°C |
Mash
| Step |
Temperature |
Time |
| Mash in |
52°C |
0 min |
| Temperature |
63°C |
30 min |
| Temperature |
70°C |
30 min |
| Mash out |
77°C |
10 min |
Fermentation
| Step |
Time |
Temperature |
| Primary |
1 days |
17°C |
| Secondary |
4 days |
12°C |
| Aging |
2 days |
6°C |
Notes
Profile based on this schedule from Weyermann: https://www.themaltmiller.co.uk/wp-content/uploads/2024/11/V2-Munich-Helles-with-Weyermann.pdf
Scored 38 in BrewoVision 2025 and made 1st place in 4A Munich Helles to go forward to the final (yet to be held)
Judges wanted a touch more bitterness.
Note that my hydrometer is reading 2 points below actual. |