Helles Lager - Beer Recipe - Brewer's Friend

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Helles Lager

153 calories 14.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Munich Helles
Boil Time: 90 min
Batch Size: 20.5 liters (ending kettle volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 75% (ending kettle)
Calories: 153 calories (Per 330ml)
Carbs: 14.8 g (Per 330ml)
Created: Friday October 16th 2020
1.050
1.011
5.3%
22.2
3.2
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.75 kg Weyermann - Pilsner3.75 kg Pilsner 36 1.5 82.4%
0.45 kg Castle Malting - Château Vienna0.45 kg Château Vienna 38 2.6 9.9%
0.20 kg German - Carapils0.2 kg Carapils 35 1.3 4.4%
0.15 kg Weyermann - Acidulated0.15 kg Acidulated 27 3.4 3.3%
4.55 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Hallertau Mittelfruh30 g Hallertau Mittelfruh Hops Pellet 3.8 Boil 60 min 15.32 75%
10 g Hallertau Tradition (Germany)10 g Hallertau Tradition (Germany) Hops Pellet 5.1 Boil 60 min 6.85 25%
40 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Beer Nutrient Other Boil 15 min.
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
1.50 g Antioxin SBT Water Agt Mash --
1 each Protafloc Fining Boil 15 min.
 
Yeast
White Labs - German Lager Yeast WLP830
Amount:
1.07 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
10 - 13 °C
Starter:
Yes
Fermentation Temp:
12 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 89 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45
 
Target Water Profile
Munich (decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 20 4 75 52 29
Low mineral profile is called for in this beer.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15.79 L Strike -- 65 °C 90 min
Infusion -- 70 °C 30 min
Infusion -- 75 °C 10 min
14.36 L Sparge -- 75 °C 15 min
Starting Mash Thickness: 2.7 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 12.3
Mash volume with grains 15.3
Grain absorption losses -4.6
Remaining sparge water volume 18.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.3 L) 25
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil volume (equipment estimates 16.3 L) 20.5
Estimated amount in fermentor 20.5
Total: 30.5  
Equipment Profile Used: System Default
 
Notes

Ferment for 3 weeks, let it warm to room temperature for 2 days (diacetyl rest), and leave it at 4C for 4-6 weeks for the lagering phase.

Bottle and store cool for 3 months.

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  • Last Updated: 2021-02-01 13:13 UTC