Helles 2023 - Beer Recipe - Brewer's Friend

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Helles 2023

146 calories 12.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Munich Helles
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 31.13 liters
Post Boil Size: 26 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 78% (brew house)
Source: GranPaD
Hop Utilization: 97%
Calories: 146 calories (Per 12oz)
Carbs: 12.1 g (Per 12oz)
Created: Monday July 10th 2023
1.045
1.007
5.0%
18.6
4.3
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Weyermann - Floor-Malted Bohemian Pilsner4 kg Floor-Malted Bohemian Pilsner 36.3 1.9 90.9%
0.30 kg Weyermann - Barke Munich Malt0.3 kg Barke Munich Malt 37 8 6.8%
0.10 kg Weyermann - Melanoidin0.1 kg Melanoidin 34.5 27 2.3%
4.40 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28.70 g Artisan - Hallertau Mittelfruh28.7 g Hallertau Mittelfruh Hops Pellet 4.6 Boil 60 min 15.77 87.8%
4 g Hallertau Tradition (Germany)4 g Hallertau Tradition (Germany) Hops Pellet 5.9 Boil 60 min 2.82 12.2%
32.70 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4.80 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
1 g Slaked Lime Water Agt Mash 1 hr.
4.20 g Citric acid Water Agt Mash 1 hr.
0.70 g Magnesium Chloride Water Agt Mash 1 hr.
0.20 ml fermcap s Water Agt Boil 90 min.
0.50 tsp Wyeast Yeast Nutrient Water Agt Boil 10 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
2 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.5 (M cells / ml / ° P) 386 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.57 bar       Temp: 3 °C       CO2 Level: 2.25 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
26.4 L Strike 68 °C 66 °C 60 min
8.53 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 6 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 6 L/kg 26.4
Mash volume with grains 29.3
Grain absorption losses -4.4
Remaining sparge water volume (equipment estimates 10.6 L) 10
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.7 L) 31.1
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 23 L) 26
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 26 L) 23
Total: 36.4  
Equipment Profile Used: System Default
 
Notes

Starter Size (L) 2.5 Gravity (1.xxx) : 1.037
Growth Model and Aeration: Braukaiser - Stir Plate
DME Required: 8.7 oz, 246.3 g
Growth Rate: 1.4
Intial Cells Per Extract (B/g): 0.89
Ending Cell Count: 565 billion cells
Resulting Pitch Rate: 1.95M cells / mL / °P
Starter meets desired pitching rate!

Grains treated with 2% of 25 ppm (SMB)Sodium Metabisulfite (aq)
Add 1.8 grams SMB to mash water after pre-boil. (will add 43 ppm sulfate and 12 ppm sodium), salts adjusted to accommodate
Diacetyl rest at 75 % attenuation, 60 F for 2 days or until no change in specific gravity for 2 days.
Cool to 38 F over 2 days, rest additional 2 days, then closed transfer to keg, lager for 14-30 days at 35 F.

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  • Last Updated: 2023-11-21 00:51 UTC