Helles or High Lager

Method: All Grain
Style: German Helles Exportbier
Boil Time: 60 min
Batch Size: 5.33 gallons (fermentor volume)
Pre Boil Size: 6.45273 gallons
Post Boil Size: 5.85834 gallons
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Garrett Meldrum
Hop Utilization: 83.5866%
Calories: 180 calories (Per 12oz)
Carbs: 17.5 g (Per 12oz)

Created: Thursday March 28th 2024

Original Gravity:

1.055

Final Gravity:

1.012

ABV (standard):

5.6%

IBU (tinseth):

35.6

SRM (morey):

4.6

Mash pH

5.7

Cost $

n/a

Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
6.60 lb	German - Pilsner6.6 lb Pilsner	$ 0.00 / lb $ 0.00	38	1.6	59.3926%
2.75 lb	German - Bohemian Pilsner2.75 lb Bohemian Pilsner	$ 0.00 / lb $ 0.00	38	1.9	24.7469%
11.80 oz	German - CaraHell11.8 oz CaraHell	$ 0.00 / lb $ 0.00	34	11	6.63667%
7.80 oz	Weyermann - Munich Type I7.8 oz Munich Type I	$ 0.00 / lb $ 0.00	38	6	4.38695%
8.60 oz	German - Carapils8.6 oz Carapils	$ 0.00 / lb $ 0.00	35	1.3	4.8369%
177.80 oz / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
0.45 oz	CTZ0.45 oz CTZ Hops	$ 0.00 / oz $ 0.00	Pellet	15.5	Boil at 212 °F	60 min	21.6819	18.4%
1 oz	Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops	$ 0.00 / oz $ 0.00	Pellet	3.75	Boil	25 min	8.10376	40.8%
1 oz	Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops	$ 0.00 / oz $ 0.00	Pellet	3.75	Boil at 160 °F	15 min	5.78422	40.8%
2.45 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
0.45 oz	CTZ (Pellet) 0.44999999897066 oz CTZ (Pellet) Hops	$ 0.00 / oz $ 0.00	21.6819	18.4%
2 oz	Hallertau Mittelfruh (Pellet)	$ 0.00 / oz $ 0.00	13.88798	81.6%
2.45 oz / $ 0.00

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 each	Whirlfloc	$ 0.00 / oz $ 0.00	Water Agt	Boil	10 min.
1 each	Campden Tablets	$ 0.00 / oz $ 0.00	Water Agt	Primary	--
2 g/gal	Yeast Nutrient	$ 0.00 / oz $ 0.00	Other	Boil	10 min.
1 g/gal	Gelatin	$ 0.00 / oz $ 0.00	Fining	Kegging	--

Yeast

Omega Yeast Labs - Lutra Kveik OYL-071

Amount:	1 Each	Cost:	$ 0.00 / each $ 0.00
Attenuation (avg):	78%	Flocculation:	Medium
Optimum Temp:	68 - 95 °F	Starter:	No
Fermentation Temp:	68 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 96 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Temp: 68 °F

Target Water Profile

Light colored and malty

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
49	49	19	19	43	39
Mash Chemistry and Brewing Water Calculator

Quick Water Requirements

Water	Gallons	Quarts
Strike water volume at mash thickness of 1.29 qt/lb	3.6	14.4
Mash volume with grains	4.48	17.9
Grain absorption losses	-1.39	-5.6
Remaining sparge water volume (equipment estimates 4.97 g \| 19.9 qt)	4.5	18
Mash Lauter Tun losses	-0.25	-1
Pre boil volume (equipment estimates 6.92 g \| 27.7 qt)	6.45	25.8
Boil off losses	-1.5	-6
Hops absorption losses (first wort, boil, aroma)	-0.09	-0.4
Post boil Volume (equipment estimates 5.33 g \| 21.3 qt)	5.86	23.4
WARNING: Exceeded batch size - reduce boil size
Going into fermentor (equipment estimates 5.86 g \| 23.4 qt)	5.33	21.3
Total:	8.09	32.4
Equipment Profile Used:	System Default

Notes

Fermentation

Add to fermentation vessel then pitch yeast at room temperature and wait 7 - 14 days for fermentation to finish.

Kegging/Bottling

For the gelatin finings, the rate given by Spike Brewing Company is 1 gram per gallon into 1 ounce of purified water per gallon (Example: for a 5 gallon batch of beer, use 5 grams in 5 ounces of purest available water).

Once gelatin has been added to the bottom of the keg, push beer onto finings. Cold crash and force carbonate, serve on 2.5 volumes of CO2 at 10 PSI.

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Last Updated: 2024-09-20 19:39 UTC

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Helles or High Lager