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Helles Export

154 calories 12.9 g 330 ml
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Beer Stats
Method: All Grain
Style: German Helles Exportbier
Boil Time: 90 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 27.71 liters
Post Boil Size: 19 liters
Pre Boil Gravity: 8.8 °P (recipe based estimate)
Post Boil Gravity: 12.6 °P (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 154 calories (Per 330ml)
Carbs: 12.9 g (Per 330ml)
Created: Sunday May 18th 2025
12.6 °P
2.1 °P
5.6%
22.9
6.3
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
4.60 kg Weyermann - Pilsner4.6 kg Pilsner 36 2.51 100%
4.60 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
18 g Hopsteiner - Hallertauer Tradition18 g Hallertauer Tradition Hops Pellet 5 Boil 70 min 14.22 47.4%
10 g Hopsteiner - Hallertauer Tradition10 g Hallertauer Tradition Hops Pellet 5 Boil 30 min 5.88 26.3%
10 g Hopsteiner - Hallertauer Tradition10 g Hallertauer Tradition Hops Pellet 5 Boil 10 min 2.77 26.3%
38 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 ml Lactic acid Water Agt Mash 1 hr.
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
 
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:
10 °C
Pitch Rate:
2.0 (M cells / ml / ° P) 479 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.6 bar       CO2 Level: 5 g/l
 
Target Water Profile
treated
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
32.9 0 0 58.3 0 0.2
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16.1 L Strike 68 °C 63 °C 5 min
Temperature 63 °C 63 °C 60 min
Decoction 63 °C 68 °C --
Temperature 68 °C 68 °C 15 min
Temperature 68 °C 72 °C 4 min
Temperature 72 °C 72 °C 60 min
Temperature 72 °C 76 °C 4 min
17 L Batch Sparge 76 °C 76 °C 10 min
Starting Mash Thickness: 3.5 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.5 L/kg 16.1
Mash volume with grains 19.1
Grain absorption losses -4.6
Remaining sparge water volume (equipment estimates 17.1 L) 17.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.7 L) 27.7
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 19
Going into fermentor 19
Total: 33.2  
Equipment Profile Used: System Default
 
Notes

adjust pH to 5,1 at the end of boil. if you're an "ichiban shibori" believer (or want to save time and water) don't sparge. fwiw the sparge water temp doesn't matter. it's recommended to condition yeast in separate unhopped wort and then pitch that liquid yeast. zinc is important for yeast, 5mg in a solution for in the fermenter would suffice. cold-condition near zero. also yes lactic acid isn't reinheitsgebot compliant.

updated sep 2025

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  • Last Updated: 2026-03-27 14:29 UTC