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Go to Helles III

154 calories 14.7 g 12 oz
Beer Stats
Method: All Grain
Style: Munich Helles
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8.3 gallons
Post Boil Size: 6.05 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Scott Garrison
Calories: 154 calories (Per 12oz)
Carbs: 14.7 g (Per 12oz)
Created Sunday August 8th 2021
1.047
1.010
4.9%
16.8
3.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb German - Pilsner10 lb Pilsner 38 1.6 95%
3.40 oz Weyermann - Carahell3.4 oz Carahell 34 10 2%
5 oz German - Acidulated Malt5 oz Acidulated Malt 27 3.4 3%
168.40 oz / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Magnum0.25 oz Magnum Hops Pellet 12.7 Boil 60 min 11.55 20%
0.50 oz Tettnanger0.5 oz Tettnanger Hops Pellet 2.1 Boil 40 min 3.35 40%
0.50 oz Tettnanger0.5 oz Tettnanger Hops Pellet 2.1 Boil 15 min 1.9 40%
1.25 oz / 0.00
 
Yeast
Wyeast - Munich Lager 2308
Amount:
0.44 Each
Cost:
Attenuation (custom):
79%
Flocculation:
Medium
Optimum Temp:
48 - 56 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 93 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.95 15.8  
Grain absorption losses -1.32 -5.3  
Remaining sparge water volume 5.92 23.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 8.3 33.2  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume (equipment estimates 6 g | 24 qt) 6.05 24.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.05 g | 24.2 qt) 6 24  
Total: 9.87 39.5
Equipment Profile Used: System Default
 
Notes

Brewed Aug 8th, 2021

Started water to boil while grinding the grains. Decided on a single infusion of 152°F

Proceeded according to standard practice, mashed for 1 hour. Collected 5.5 gallons at 12 Brix (1.048). Added 1.25 gal of spring water for boil. This came out much too low regarding efficiency. Next time go back to decoction, efficiencies are much better.

Ended at 1.048. Fermented at 50°F for 3 weeks and then stepped up by 2-4 degrees per day for diacetyl rest until 68°F. Landed at 1.005.

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  • Last Updated: 2021-10-11 00:19 UTC