German Helles Exportbier (Bock Yeast) - Beer Recipe - Brewer's Friend

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German Helles Exportbier (Bock Yeast)

199 calories 21.3 g 12 oz
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Beer Stats
Method: All Grain
Style: German Helles Exportbier
Boil Time: 90 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 7.718 gallons
Post Boil Size: 6.2 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 86.3% (brew house)
Source: Jeff
Hop Utilization: 99%
Calories: 199 calories (Per 12oz)
Carbs: 21.3 g (Per 12oz)
URL: https://competitions.maltosefalcons.com/2022Mayfaire/#
Created: Monday February 14th 2022
1.060
1.016
5.8%
22.0
5.1
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb German - Pilsner10 lb Pilsner 38 1.6 81.6%
2.25 lb Munich - Light 10L2.25 lb Munich - Light 10L 33 10 18.4%
12.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz BSG - Perle0.5 oz Perle Hops Pellet 7.2 Boil 60 min 10.35 20%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 4.2 Boil 30 min 9.28 40%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 4.2 Boil 5 min 2.41 40%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.60 g Calcium Chloride (dihydrate) Water Agt Mash --
0.30 g Epsom Salt Water Agt Mash --
1.30 g Gypsum Water Agt Mash --
3.93 g Calcium Chloride (dihydrate) Water Agt Sparge 1 hr.
0.45 g Epsom Salt Water Agt Sparge 1 hr.
1.97 g Gypsum Water Agt Sparge 1 hr.
3 ml Lactic acid Water Agt Mash --
0.63 ml Lactic acid Water Agt Sparge 1 hr.
 
Yeast
Omega Yeast Labs - German Bock OYL-111
Amount:
1 Each
Cost:
Attenuation (custom):
79%
Flocculation:
Medium
Optimum Temp:
48 - 55 °F
Starter:
Yes
Fermentation Temp:
63 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 544 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.2 psi       Temp: 38 °F       CO2 Level: 2.4 Volumes
 
Target Water Profile
Munich (decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
56 2 8 73 47 16
Sulfate / Chloride Ratio: Very full or malty (0.7)
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.51 gal Protein Rest Strike 155 °F 144 °F 15 min
4 qt Decoction 212 °F 212 °F 15 min
Temperature -- 158 °F 45 min
6.78 gal Mashout Fly Sparge -- 168 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 62 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.59 18.4  
Mash volume with grains (equipment estimates 5.27 g | 21.1 qt) 5.57 22.3  
Grain absorption losses -1.53 -6.1  
Remaining sparge water volume (equipment estimates 5.73 g | 22.9 qt) 4.91 19.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.54 g | 34.2 qt) 7.72 30.9  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 6.2 24.8  
Top off amount 0.3 1.2  
Going into fermentor 6.5 26  
Total: 9.5 38
Equipment Profile Used: System Default
 
Notes

Part 3 of my Helles Series "Ex-beer-ment": To brew three batches with the same malts, hops and water profile , and change the yeast and compare the tasting notes.

Pitch yeast at 62 deg F. Ferment under pressure at 1 bar (+/- 12 psi). At 2/3 final gravity raise temp slowly over 2 days to 70 deg. F. for D rest. under pressure at 1 bar. On day 14, crash to 38-39 deg. F for min. 48 hours. Transfer to conditioning at 33-35 deg. F. for 5 weeks (or as long as you can stand it) under pressure at 12 psi.

Submit to Mayfaire Woodland Hills CA, May 2022

  <br />
    Third Place 5-C Score 38<br />


Submit to CO State Fair Boulder CO, May 2022


Results to follow in June 2022



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  • Last Updated: 2022-06-13 02:27 UTC