Brewer's Friend

Print

Helles Yeah 2!

151 calories 14.6 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Munich Helles
Boil Time: 75 min
Batch Size: 6.5 gallons (ending kettle volume)
Pre Boil Size: 7.75 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 68% (ending kettle)
Source: Matt Liddy
Calories: 151 calories (Per 12oz)
Carbs: 14.6 g (Per 12oz)
Created: Sunday December 20th 2020
Similar Recipes

Helles

by Iliff Avenue Brewhouse

OG: 1.048 FG: 1.009 ABV: 5.0% IBU: 18

Sudo Lager

by Jaysedun

OG: 1.048 FG: 1.010 ABV: 5.0% IBU: 19

Smoked Helles

by Bay Brewing

OG: 1.050 FG: 1.007 ABV: 5.6% IBU: 21

1.046
1.010
4.7%
19.9
4.4
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb Weyermann - Floor-Malted Bohemian Pilsner11 lb Floor-Malted Bohemian Pilsner 36.3 1.9 91.7%
12 oz German - Vienna12 oz Vienna 37 4 6.3%
4 oz American - Victory4 oz Victory 34 28 2.1%
192 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 4 Boil 60 min 14.21 33.3%
1.50 oz Hallertau Mittelfruh1.5 oz Hallertau Mittelfruh Hops Pellet 4 Boil 15 min 5.69 50%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 4 Boil 0 min 16.7%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Wyeast - Beer Nutrient Other Boil 10 min.
0.50 each Whirlfloc Fining Boil 10 min.
 
Yeast
Wyeast - Bohemian Lager 2124
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Medium
Optimum Temp:
48 - 58 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 422 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 11.19 psi       Temp: 40 °F       CO2 Level: 2.4 Volumes
 
Target Water Profile
Camas Water Profile - Ward Labs
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.5 gal Strike 165 °F 153 °F 60 min
Pull 7 quarts and boil gently for 5 minutes and re-incorporate back to mash to hit 168. Decoction 212 °F 168 °F 5 min
5 gal Batch Sparge 168 °F 168 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.5 18  
Mash volume with grains 5.46 21.8  
Grain absorption losses -1.5 -6  
Remaining sparge water volume 5 20  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.49 g | 34 qt) 7.75 31  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil volume (equipment estimates 5.76 g | 23.1 qt) 6.5 26  
Estimated amount in fermentor 6.5 26  
Total: 9.5 38
Equipment Profile Used: System Default
 
Notes

2 Liter starter with 2 Yeast packs = 454 B cells (7.2 oz DME)

After about half the way attenuated, raise temp to 60 over a day or two to ensure a good diacetyl rest.

Do a diacetyl test by taking a sample and popping it into the microwave for 10 seconds. If any butter smell exists, keep it in the fermentor for a few more days.

Cold crash prior to kegging, lager for 4 weeks, then carbonate to 2.25 volumes.

A prior version of this recipe took 1st Place in the 2017 Oregon Brew Crew Fall Classic.

Last Updated and Sharing
 
257
Views
1
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-12-27 04:32 UTC