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Helles

147 calories 12.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Munich Helles
Boil Time: 90 min
Batch Size: 12 gallons (ending kettle volume)
Pre Boil Size: 14 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 84% (ending kettle)
Calories: 147 calories (Per 12oz)
Carbs: 12.9 g (Per 12oz)
Created: Monday June 8th 2020
1.045
1.008
4.9%
17.4
3.4
5.7
7.50
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb German - Floor-Malted Bohemian Pilsner15 lb Floor-Malted Bohemian Pilsner 38 1.8 88.2%
2 lb German - Munich Light2 lb Munich Light 37 6 11.8%
17 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.20 oz Columbus0.2 oz Columbus Hops Pellet 16.8 Boil 90 min 6.3 6.3%
3 oz Saaz3 oz Saaz Hops $ 2.50 / oz
$ 7.50 		Pellet 2.4 Boil 40 min 11.08 93.8%
3.20 oz / $ 7.50
 
Yeast
White Labs - Southern German Lager Yeast WLP838
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Med-High
Optimum Temp:
50 - 55 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 178 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
50/50 BHam RO
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
3 grams cacl2 in mash
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- 131 °F 15 min
-- 149 °F 60 min
-- 155 °F 10 min
-- 168 °F 15 min
Starting Mash Thickness: 1.3 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 14.37 gal (57.48 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 2.37 gal (9.48 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.3 qt/lb 5.53 22.1  
Mash volume with grains 6.89 27.5  
Grain absorption losses -2.13 -8.5  
Remaining sparge water volume 10.85 43.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 14.37 g | 57.5 qt) 14 56  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.12 -0.5  
Post boil volume (equipment estimates 11.63 g | 46.5 qt) 12 48  
Estimated amount in fermentor 12 48  
Total: 16.38 65.5
Equipment Profile Used: System Default
 
Notes

Decoct to get from 131f to 149f, from 149f to 158f, and from 158f to 168f. Total time 45 min.

Treat all water to 5.2ph
Treat mash pH to 5.2 during protein rest

Fermentation schedule:
48f for 5 days
rise to 60f over 10 days
lower to 35f over 20 days

Hold at 32f for 6 full weeks

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  • Last Updated: 2020-06-22 22:21 UTC