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Matt's Helles

146 calories 12.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Munich Helles
Boil Time: 75 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.84 gallons
Post Boil Size: 6.52 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Matt Liddy
Calories: 146 calories (Per 12oz)
Carbs: 12.1 g (Per 12oz)
Created: Saturday July 27th 2024
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Fermentables
Amount Fermentable Cost PPG °L Bill %
9.25 lb Weyermann - Pilsner9.25 lb Pilsner 36 1.5 87.6%
12 oz Weyermann - Barke Vienna12 oz Barke Vienna 36 3.4 7.1%
5 oz German - Acidulated Malt5 oz Acidulated Malt 27 3.4 3%
4 oz American - Victory4 oz Victory 34 28 2.4%
169 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Artisan - Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 2.8 Boil 60 min 11.75 40%
0.50 oz Artisan - Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 2.8 Boil 30 min 3.26 20%
0.50 oz Yakima Valley Hops - CZ Saaz0.5 oz CZ Saaz Hops Pellet 3.5 Boil 30 min 4.08 20%
0.50 oz Artisan - Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 2.8 Whirlpool 0 min 0.95 20%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Fining Boil 10 min.
0.50 tsp Wyeast - Beer Nutrient Other Boil 10 min.
 
Yeast
Imperial Yeast - L13 Global
Amount:
1 Each
Cost:
Attenuation (custom):
82%
Flocculation:
Medium-low
Optimum Temp:
46 - 56 °F
Starter:
Yes
Fermentation Temp:
49 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 350 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 12.29 psi       Temp: 38 °F       CO2 Level: 2.6 Volumes
 
Target Water Profile
Camas Water Profile - Ward Labs
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.08 gal Strike 164 °F 150 °F 60 min
5.36 gal Sparge 185 °F 168 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.96 15.8  
Mash volume with grains 4.81 19.2  
Grain absorption losses -1.32 -5.3  
Remaining sparge water volume (equipment estimates 5.08 g | 20.3 qt) 5.45 21.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.47 g | 29.9 qt) 7.84 31.4  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.52 g | 22.1 qt) 6.52 26.1  
Hops absorption losses (whirlpool, hop stand) -0.02 -0.1  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.5 g | 26 qt) 5.5 22  
Total: 9.41 37.6
Equipment Profile Used: System Default
 
Notes

Single infusion at 150.

Open fermentation. Cover with sanitized foil.

Pitch at 48, ferment at 49. Once fermentation gets to around 1.015 raise temp to about 58 for a diacytl rest for a couple days. Then drop temp 4 degrees per day to a final temp of 32. Lager for 3-4 weeks.

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  • Public: Yup, Shared
  • Last Updated: 2024-07-27 01:28 UTC
  • Snapshot Created: 2024-07-27 00:08 UTC
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