Get the Helles Out of My Way - Beer Recipe - Brewer's Friend

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Get the Helles Out of My Way

160 calories 15 g 12 oz
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Beer Stats
Method: All Grain
Style: Munich Helles
Boil Time: 90 min
Batch Size: 11.5 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Lisa and Sanjay
Calories: 160 calories (Per 12oz)
Carbs: 15 g (Per 12oz)
Created: Sunday May 23rd 2021
1.049
1.010
5.2%
16.9
4.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
19 lb German - Pilsner19 lb Pilsner 38 1.6 88.4%
1.50 lb Munich - Light 10L1.5 lb Munich - Light 10L 33 10 7%
0.50 lb German - Acidulated Malt0.5 lb Acidulated Malt 27 3.4 2.3%
0.50 lb German - Melanoidin0.5 lb Melanoidin 37 25 2.3%
21.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Mount Hood2 oz Mount Hood Hops Pellet 4.8 Boil 60 min 16.85 100%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Epsom Salt Water Agt Mash 1 hr.
7 g Gypsum Water Agt Mash 1 hr.
5 g Baking Soda Water Agt Mash 1 hr.
4.09 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Omega Yeast Labs - Lutra Kveik OYL-071
Amount:
2 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Medium
Optimum Temp:
68 - 95 °F
Starter:
No
Fermentation Temp:
85 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 185 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.47 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 gal Strike 163 °F 148 °F 60 min
3 gal Infusion 180 °F 168 °F --
6 gal Fly Sparge 180 °F -- --
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 78 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.83 gal (55.3 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.83 gal (7.3 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.25 qt/lb 6.72 26.9  
Mash volume with grains 8.44 33.8  
Grain absorption losses -2.69 -10.8  
Remaining sparge water volume (equipment estimates 10.04 g | 40.2 qt) 9.22 36.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.83 g | 55.3 qt) 13 52  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 11.5 46  
Going into fermentor 11.5 46  
Total: 15.94 63.8
Equipment Profile Used: System Default
 
Notes

Chill down to 55. Pitch yeast at 55. Ferment at 52. When gravity hits 1.013, raise to 65 for diacetyl rest. When terminal gravity is reached, cool back down slowly (2-3 degrees per day) to 50F (original recipe says to add gelatin and then drop down to 40F then keg). Lager at 32 (Sanjay says lager at 34).

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  • Last Updated: 2021-05-23 17:35 UTC