Helles Lager - Beer Recipe - Brewer's Friend

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Helles Lager

161 calories 15.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Munich Helles
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.37 gallons
Post Boil Size: 6.29 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 80% (brew house)
Hop Utilization: 98%
Calories: 161 calories (Per 12oz)
Carbs: 15.8 g (Per 12oz)
Created: Monday May 5th 2025
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Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Weyermann - Pilsner9 lb Pilsner 36 1.5 87.8%
1 lb Weyermann - Carahell1 lb Carahell 34 10 9.8%
4 oz Bestmalz - BEST Chit Malt4 oz BEST Chit Malt 23 1.4 2.4%
10.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Tettnanger0.5 oz Tettnanger Hops Pellet 4.5 Boil 80 min 7.96 25%
0.50 oz Tettnanger0.5 oz Tettnanger Hops Pellet 4.5 Boil 30 min 5.8 25%
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.5 Whirlpool 0 min 2.81 50%
2 oz / $ 0.00
 
Yeast
Omega Yeast Labs - German Lager I OYL-106
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium-low
Optimum Temp:
45 - 68 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 97 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.47 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
67 1 1 86 39 80
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.75 gal Strike 162 °F 152 °F 60 min
3.74 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 2 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 5.13 20.5  
Mash volume with grains 5.95 23.8  
Grain absorption losses -1.28 -5.1  
Remaining sparge water volume (equipment estimates 4.73 g | 18.9 qt) 3.78 15.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.33 g | 33.3 qt) 7.37 29.5  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 6.04 g | 24.2 qt) 6.29 25.2  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.25 g | 25 qt) 6 24  
Total: 8.9 35.6
Equipment Profile Used: System Default
 
Notes

Target mash is 5.25

Mash in at 120°F (49°C) and hold for 20 min, then raise to 147°F (64°C) and hold for 15 min. Run a single decoction by pulling approximately 50 percent thick mash into a separate kettle and boiling it over medium flame, stirring constantly, for 30 mins. Return decocted portion to the mash tun, raise temp to 160°F (71°C) and hold for 30 mins. Mash out at 170°F (77°C) and sparge.

Add 1 oz Tettnanger at flameout for whirlpool.

After the boil, allow the wort to cool to 167°F (75°C) , then crash cool to 45°F

allowing a free rise to 48°F (9°C). Hold at 48°F until 75 percent attenuation (4–5 days), then bump to 60°F (16°C) for a diacetyl rest.

Lager 6-8 weeks

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  • Last Updated: 2025-05-05 20:57 UTC