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Helles Yeah!

157 calories 14.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Munich Helles
Boil Time: 60 min
Batch Size: 6.5 gallons (ending kettle volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 68% (ending kettle)
Source: Base Recipe From Josh Weikert, Beer & Brewing
Calories: 157 calories (Per 12oz)
Carbs: 14.9 g (Per 12oz)
URL: http://fallclassic.oregonbrewcrew.org
Created Sunday August 27th 2017
1.048
1.010
4.94%
18
4.02
5.81
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb German - Pilsner11 lb Pilsner 38 1.6 91.7%
12 oz German - Vienna12 oz Vienna 37 4 6.3%
4 oz American - Victory4 oz Victory 34 28 2.1%
12 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Liberty1 oz Liberty Hops Pellet 4 Boil 60 min 14.21 40%
1 oz Tettnanger1 oz Tettnanger Hops Pellet 2 Boil 15 min 1.9 40%
0.50 oz Liberty0.5 oz Liberty Hops Pellet 4 Boil 15 min 1.9 20%
2.5 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
Batch Sparge 150 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
 
Yeast
Wyeast - Bohemian Lager 2124
Amount:
1 Each
Cost:
Attenuation (custom):
77%
Flocculation:
Medium
Optimum Temp:
48 - 58 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 440 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.47 Volumes
 
Target Water Profile
Camas Summer Profile - Ward Labs
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Total mash water needed 9.75 39  
Strike water volume at mash thickness of 1.5 qt/lb 4.5 18  
Grain absorption losses -1.5 -6  
Remaining sparge water volume 5.25 21  
Mash Lauter Tun losses -0.25 -1  
Amount going into kettle 8 32  
Boil off losses -1.5 -6  
Amount in kettle at end of boil 6.5 26  
Hops absorption losses -0.09 -0.4  
Estimated amount in fermentor 6.41 25.6  
Total: 9.75 39
 
Notes

Same malt bill as Josh' recipe, but different yeast and hops.

2 Liter starter with 2 Yeast packs = 454 B cells (7.2 oz DME)

After about half the way attenuated, raise temp to 60 over a day or two to ensure a good diacetyl rest.

Do a diacetyl test by taking a sample and popping it into the microwave for 10 seconds. If any butter smell exists, keep it in the fermentor for a few more days.

Cold crash prior to kegging, lager for 4 weeks, then carbonate to 2.25 volumes.

Took 1st Place in the 2017 Oregon Brew Crew Fall Classic.



Award Winning Recipe
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  • Last Updated: 2019-09-06 21:26 UTC