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Saaz and HM Helles Exportbier

157 calories 14.9 g 12 L
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Beer Stats
Method: All Grain
Style: German Helles Exportbier
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 20 liters
Post Boil Size: 18 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Geoff Joyce
No Chill: 45 minute extended hop boil time
Calories: 157 calories (Per 12L)
Carbs: 14.9 g (Per 12L)
Created: Thursday February 1st 2024
1.048
1.010
5.0%
30.5
6.2
3.7
19.10
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg Voyager Craft Malt - Veloria Schooner2.5 kg Veloria Schooner $ 2.47 / kg
$ 6.18 		35.9 3.2 47.6%
2.50 kg Voyager Craft Malt - Vienna Schooner2.5 kg Vienna Schooner $ 2.47 / kg
$ 6.18 		36 4.3 47.6%
0.25 kg Voyager Craft Malt - Biscuit0.25 kg Biscuit $ 5.37 / kg
$ 1.34 		36.3 13.7 4.8%
5.25 kg / $ 13.69
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Hersbrucker15 g Hersbrucker Hops Pellet 4 Boil 60 min 6.85 20%
15 g Saaz15 g Saaz Hops Pellet 3.5 Boil 60 min 5.99 20%
10 g Saaz10 g Saaz Hops Pellet 3.5 Boil 30 min 3.85 13.3%
10 g Hersbrucker10 g Hersbrucker Hops Pellet 4 Boil 30 min 4.4 13.3%
12.50 g Saaz12.5 g Saaz Hops Pellet 3.5 Boil 5 min 4.38 16.7%
12.50 g Hersbrucker12.5 g Hersbrucker Hops Pellet 4 Boil 5 min 5.01 16.7%
75 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc $ 0.55 / each
$ 0.28 		Other Boil 10 min.
0.50 tsp Diammonium Phosphate (DAP) $ 0.06 / g
$ 0.13 		Other Boil 10 min.
$ 0.40
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
1 Each
Cost:
$ 5.00 / each
$ 5.00
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
25 - 40 °C
Starter:
No
Fermentation Temp:
30 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 96 B cells required
$ 5.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 2.45 bar       Temp: 20 °C       CO2 Level: 3 Volumes
 
Target Water Profile
Townsville
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
12 4 17 20 1 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 L Water volume may be more dependent on hop boil over possibility. Volume will be as close to max as possible. Temperature 63 °C 57 °C 10 min
2.Rest (Maltose) — 62 °C — 30 min Temperature 57 °C 62 °C 30 min
3.Rest (Saccharification) — 72 °C — 35 min Temperature 62 °C 72 °C 35 min
Mash out Top Off 72 °C 78 °C 1 min
2 L Vorlauf until clear Vorlauf 3 °C -- --
5 L Batch Sparge -- -- --
Starting Mash Thickness: 2 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2 L/kg 10.5
Mash volume with grains (equipment estimates 9 L) 14
Grain absorption losses -5.3
Remaining sparge water volume (equipment estimates 19.7 L) 15.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.1 L) 20
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 18
Top off amount 5
Going into fermentor 23
Total: 26.2  
Equipment Profile Used: System Default
 
Notes

In the climate i live in, Townsville Qld Australia, Voss Kviek is the best option for me to go with as i don't have a great way of controlling the fermentation temp.

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  • Last Updated: 2025-03-13 23:24 UTC