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Bavarian Helles

147 calories 13.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Munich Helles
Boil Time: 60 min
Batch Size: 27 liters (fermentor volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 10.9 °P (recipe based estimate)
Efficiency: 70% (brew house)
Source: KOMA
Calories: 147 calories (Per 330ml)
Carbs: 13.7 g (Per 330ml)
URL: http://www.brewersfriend.com/homebrew/recipe/view/405267/bavarian-helles
Created: Wednesday October 5th 2016
12.0 °P
2.5 °P
5.1%
20.7
3.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 kg German - Floor-Malted Bohemian Pilsner5.5 kg Floor-Malted Bohemian Pilsner 38 1.8 92.4%
0.15 kg German - Carapils0.15 kg Carapils 35 1.3 2.5%
0.15 kg German - Vienna0.15 kg Vienna 37 4 2.5%
0.15 kg German - Acidulated Malt0.15 kg Acidulated Malt 27 3.4 2.5%
5.95 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Hallertau Mittelfruh50 g Hallertau Mittelfruh Hops Pellet 2.9 Boil 75 min 15.09 66.7%
15 g Perle15 g Perle Hops Pellet 4.9 Aroma 15 min 3.63 20%
10 g Saphir10 g Saphir Hops Pellet 4 Aroma 15 min 1.98 13.3%
75 g / $ 0.00
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
Yes
Fermentation Temp:
10 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 487 B cells required
Yeast starter: 250g Dextrose, 2.5L water, 2 days before brewing Night before, refrigerate to drop the yeast. Decant and pitch on brew day.
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
Yes
Fermentation Temp:
10 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 487 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Beroun Tap Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
31 8 0 18 45 134
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13 L hold @ 50C for 30 mins Infusion -- 50 °C 30 min
5.5 L add 5.5 Liters @ boiling to target 63C, hold for 15 mins Infusion -- 63 °C 15 min
4.1 L add 4.1 Liters @ boiling to target 69C, hold for 15 mins, raise temp with heat to target 78C Infusion -- 69 °C 15 min
22.6 L mash-out for 10 mins Infusion -- 78 °C 10 min
7.4 L Sparge -- 78 °C 30 min
Starting Mash Thickness: 2.1 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.1 L/kg 12.5
Mash volume with grains 16.4
Grain absorption losses -6
Remaining sparge water volume (equipment estimates 27.4 L) 24.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 33.1 L) 30
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 27
Going into fermentor 27
Total: 36.9  
Equipment Profile Used: System Default
 
Notes

Style/Recipe:

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  • Last Updated: 2017-01-31 12:18 UTC