German Helles - Beer Recipe - Brewer's Friend

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German Helles

186 calories 19.9 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 115 min
Batch Size: 4.8 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.1 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 83% (brew house)
Source: Paul Maiorana
Calories: 186 calories (Per 12oz)
Carbs: 19.9 g (Per 12oz)
Created: Sunday June 16th 2013
1.056
1.015
5.4%
21.4
4.1
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb German - Pilsner7 lb Pilsner 38 1.6 83%
3 oz Briess - Victory Malt3 oz Victory Malt 34.5 28 2.2%
14 oz German - Vienna14 oz Vienna 37 4 10.4%
6 oz Briess - DME Pilsen Light6 oz DME Pilsen Light - (late boil kettle addition) 43 2 4.4%
135 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Yakima Chief Hops - German Hallertau0.5 oz German Hallertau Hops Pellet 3.6 Boil 80 min 8.13 33.3%
0.50 oz Yakima Chief Hops - German Hallertau0.5 oz German Hallertau Hops Pellet 3.6 Boil 50 min 7.32 33.3%
0.50 oz Yakima Chief Hops - German Hallertau0.5 oz German Hallertau Hops Pellet 3.6 Boil 30 min 5.92 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tbsp Five Star Chemicals - Super Moss Fining Boil 15 min.
 
Yeast
Imperial Yeast - L17 Harvest
Amount:
3 Each
Cost:
Attenuation (custom):
72%
Flocculation:
Medium
Optimum Temp:
50 - 60 °F
Starter:
No
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 376 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 4.5 oz.       CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Filtered Water + .5 gallon of distilled water.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 qt Infusion 165 °F 151 °F 60 min
4.5 gal Batch Sparge -- 175 °F --
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 2.52 10.1  
Mash volume with grains 3.16 12.7  
Grain absorption losses -1.01 -4  
Remaining sparge water volume (equipment estimates 6.44 g | 25.8 qt) 5.24 21  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.7 g | 30.8 qt) 6.5 26  
Volume increase from sugar/extract (late additions) 0.03 0.1  
Boil off losses -2.88 -11.5  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume (equipment estimates 4.8 g | 19.2 qt) 5.1 20.4  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.1 g | 20.4 qt) 4.8 19.2  
Total: 7.76 31
Equipment Profile Used: System Default
 
Notes

Born on 3/23/24.
Ferment at 60 degrees F for 2 days.
Gradually dial down the temperature to 50 degrees over 3 days.
Gradually dial up the temperature to 60 degrees over 1day. Leave at 60 degrees for 2 days.
Gradually dial down the temperature to 35 degrees over 5 days.

Lager at 35 degrees for a total of 2+ weeks.

Keg and keep under refrigeration until ready to carbonate and drink.




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  • Last Updated: 2024-04-12 19:23 UTC
  • Snapshot Created: 2013-06-16 15:34 UTC
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