LC Hellesbock

Method: BIAB
Style: Maibock/Helles Bock
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 12.5 gallons
Pre Boil Gravity: 1.073 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Les Jones
Calories: 277 calories (Per 12oz)
Carbs: 28.6 g (Per 12oz)

Created: Saturday September 22nd 2018

Original Gravity:

1.083

Final Gravity:

1.021

ABV (standard):

8.1%

IBU (tinseth):

30.4

SRM (morey):

5.3

Mash pH

5.4

Cost $

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
28 lb	American - Pilsner28 lb Pilsner	37	1.8	84.8%
5 lb	American - Vienna5 lb Vienna	35	4	15.2%
33 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1.25 oz	Magnum1.25 oz Magnum Hops	Pellet	15	Boil	60 min	26.43	45.5%
1.50 oz	Hallertau Mittelfruh1.5 oz Hallertau Mittelfruh Hops	Pellet	3.75	Boil	15 min	3.93	54.5%
2.75 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1.25 oz	Magnum (Pellet)	26.43	45.5%
1.50 oz	Hallertau Mittelfruh (Pellet)	3.93	54.5%
2.75 oz / $ 0.00

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 each	whirfloc		Fining	Boil	10 min.
2 g	Calcium Chloride		Water Agt	Mash	1 hr.

Yeast

White Labs - Southern German Lager Yeast WLP838

Amount:	1 Each	Cost:
Attenuation (avg):	72%	Flocculation:	Med-High
Optimum Temp:	50 - 55 °F	Starter:	Yes
Fermentation Temp:	-	Pitch Rate:	2.0 (M cells / ml / ° P) 1666 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
40	20	4	75	52	29
10g RO water and 5.5 gallons Serrano water for 15.5 total. Add 17 ml 88% lactic acid and 1/2 tsp CaCl2. Remove 5 gal and heat 10.5 to 174. Pump 6 gal into Igloo cooler for sparge. Return 5 gallons and heat to 164F for mash in at roughly 150F.
Mash Chemistry and Brewing Water Calculator

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
9.5 gal	Protein rest	Temperature	--	128 °F	20 min
9.5 gal	Mash	Temperature	--	148 °F	60 min

Quick Water Requirements

Water	Gallons	Quarts
WARNING: Boil kettle capacity (12 gal \| 48 qt) exceeded. Volume required: 12.6 gal (50.41 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.6 gal (2.41 qt) sparge/top-off.
WARNING: Mash tun capacity exceeded. Volume required: 19.52 gal (78.06 qt). Suggest reducing initial strike volume to 9.36 gal (37.44 qt) and adding 7.52 gal (30.06 qt) sparge/top-off.	16.88	67.5
Strike water volume (equipment estimates 16.98 g \| 67.9 qt)	16.88	67.5
Mash volume with grains (equipment estimates 19.62 g \| 78.5 qt)	19.52	78.1
Grain absorption losses	-4.13	-16.5
Mash Lauter Tun losses	-0.25	-1
Pre boil volume (equipment estimates 12.6 g \| 50.4 qt)	12.5	50
Boil off losses	-1.5	-6
Hops absorption losses (first wort, boil, aroma)	-0.1	-0.4
Post boil Volume	11	44
Volume into fermentor	11	44
Total:	16.88	67.5
Equipment Profile Used:	System Default

Batch Performance

Efficiency:

Conversion: 75.4%

Pre-Boil: 68% 24.8 ppg

Ending Kettle: 75% 27.6 ppg

Brew House: 74% 27 ppg

Wort Volume:

10.5 Gallons

Expected 11 Gallons of fermentable wort.
Adjust your equipment profile and calibrate your equipment to dial this in.
Expected OG: 1.083
Actual OG: 1.085

Alcohol and Attenuation:

ABV: 9.32%

Apparent Attenuation: 83.5%
Actual FG: 1.014
Calories per 12oz 277 calories
Carbohydrates per 12oz 28.6 g
FFT Attenuation: 77.6%
FFT ABV Potential: 8.66%
FFT FG: 1.019

Amount Packaged:

Pending - N/A

Requires Packaged log entry with a volume reading.

Latest Brew Log

Date	Days	Event	Gravity	Volume	Updated	Comment
9/22/2018 8:10 PM over 5 years ago	+0	Mash Complete	1.063	13 Gallons	2/20/2021 3:43 AM over 3 years ago	16.0% Brix, 13 gallons
9/22/2018 10:21 PM over 5 years ago	+0	Pre-Boil Gravity	1.063	13 Gallons	2/20/2021 3:43 AM over 3 years ago
9/22/2018 10:23 PM over 5 years ago	+0	Boil Complete	1.085	10.7 Gallons	2/20/2021 3:43 AM over 3 years ago	20.7% Brix, 10.7 gallons
9/22/2018 11:41 PM over 5 years ago	+0	Brew Day Complete	1.085	10.5 Gallons	2/20/2021 3:43 AM over 3 years ago	Corrected based on Les' measurement.
9/23/2018 2:39 PM over 5 years ago	+1	Other			2/20/2021 3:43 AM over 3 years ago	Added WLP838 yeast cake from last brew session (LC Oktoberfest). Decanted all trub from carboy into flask after racking off and let sit at 32F for about 24h. Decanted off the supernate and mixed up what was left and added this into oxygenated wort about 16h after end of brew session. Wort was at about 48F at the time with 1.5 minutes of pure O2 added. Should be appropriate amount of yeast to handle this fermentation.
9/28/2018 3:23 PM over 5 years ago	+6	Other			2/20/2021 3:43 AM over 3 years ago	Fermentation continues slowly but steadily. Still has a way to go to finish. Profile will ramp up to 65F for a diacetyl rest and completion of fermentation and then will slowly ramp down to 32F for cold-crash and lagering. Proceeding nicely with clean smell from airlock. Very little DMS noted.
10/5/2018 4:13 PM over 5 years ago	+13	Fast Ferment Test	1.019		2/20/2021 3:43 AM over 3 years ago	SG around 1.022 or so. Still a bit sweet. Yeast still active and suspended so needs more time. Odd because Les said his was done a week ago.
10/20/2018 9:22 PM over 5 years ago	+28	Fermentation Complete	1.014		2/20/2021 3:43 AM over 3 years ago	10.2% Brix. Finished dry but very malty. Wow!

Notes

Harvested WLP838 from Oktoberfest into flask, added sterile water to wash. So, tons of yeast in this.

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Last Updated: 2018-09-22 16:44 UTC

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LC Hellesbock