Summer Helles - Beer Recipe - Brewer's Friend

Summer Helles

167 calories 16.1 g
Beer Stats
Method: All Grain
Style: Munich Helles
Boil Time: 70 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.81375 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 77% (brew house)
Source: RxBrews
Calories: 167 calories (Per )
Carbs: 16.1 g (Per )
Created: Tuesday July 4th 2023
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1.051
1.011
5.3%
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n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Rahr - Premium Pilsner8 lb Premium Pilsner 36.8 1.75 69.6%
1 lb Briess - Carapils Malt1 lb Carapils Malt 34.5 1.5 8.7%
1 lb Finland - Vienna Malt1 lb Vienna Malt 36 3 8.7%
0.50 lb German - Acidulated Malt0.5 lb Acidulated Malt 27 3.4 4.3%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 4.3%
0.50 lb Briess - White Wheat Raw0.5 lb White Wheat Raw 34.5 2 4.3%
11.50 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.70 oz Yakima Chief Hops - Tradition0.7 oz Tradition Hops Pellet 5.5 Boil 40 min 11.82 41.2%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 20 min 7.94 58.8%
1.70 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.31 gal Strike 150 °F 140 °F 60 min
Decoction 140 °F 150 °F --
5.19 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 60 °F
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
3 g Epsom Salt Water Agt Mash 1 hr.
4.50 g Table Salt Water Agt Mash 1 hr.
2.50 g Gypsum Water Agt Mash 1 hr.
6 g CellarScience - FermFed Other Mash --
2 g Chalk Water Agt Mash 1 hr.
 
Yeast
White Labs - German Lager Yeast WLP830
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
Yes
Fermentation Temp:
53 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 430 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 12.27 psi       Temp: 40 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Distilled
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 8 50 100 70 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Decoction:

  • Pull 1/3 of grains (thick) and bring up to 150, rest 5 min. Bring to boil, 10 minutes.
  • Add back to mash and raise temp to 152F. Rest 30 min.
  • Vorlouf/Recirculate 15 min
  • Make sure pH of Mash is 5.3

  • Before end of boil, add ferm nutrition.
  • Post boil, add Phosphoric Acid to get pH under 5.0




    Ferment at 50F until 10% left and raise by 2.5F daily until 70F
View Count: 228
Brew Count: 1
Last Updated: 2023-07-05 05:42 UTC

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