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German Helles Exportbier

231 calories 22 g 12 oz
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Beer Stats
Method: All Grain
Style: German Helles Exportbier
Boil Time: 80 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 71% (brew house)
Source: Jeff Mathiowetz
Hop Utilization: 99%
Calories: 231 calories (Per 12oz)
Carbs: 22 g (Per 12oz)
Created: Tuesday December 18th 2018
1.070
1.015
7.2%
34.0
4.4
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.50 lb German - Pilsner10.5 lb Pilsner 38 1.6 84.3%
0.50 lb German - Vienna0.5 lb Vienna 37 4 4%
0.60 lb American - White Wheat0.6 lb White Wheat 40 2.8 4.8%
0.85 lb Dry Malt Extract - Light0.85 lb Dry Malt Extract - Light 42 4 6.8%
12.45 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.65 oz Magnum0.65 oz Magnum Hops Pellet 12.6 Boil 60 min 30.48 17.8%
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.7 Boil 2 min 1.48 27.4%
1 oz Saaz1 oz Saaz Hops Pellet 3.2 Boil 2 min 1.01 27.4%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.1 Boil 2 min 0.98 27.4%
3.65 oz / $ 0.00
 
Yeast
White Labs - German Lager Yeast WLP830
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
Yes
Fermentation Temp:
44 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 646 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25

Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16.5 qt Batch Sparge Sparge -- 144 °F 90 min
Batch Sparge Sparge -- 158 °F 15 min
Mash out Sparge -- 168 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.35 17.4  
Mash volume with grains 5.28 21.1  
Grain absorption losses -1.45 -5.8  
Remaining sparge water volume (equipment estimates 4.42 g | 17.7 qt) 4.78 19.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.07 0.3  
Pre boil volume (equipment estimates 7.14 g | 28.5 qt) 7.5 30  
Boil off losses -2 -8  
Hops absorption losses (first wort, boil, aroma) -0.14 -0.5  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.5 22  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.5 g | 22 qt) 5 20  
Total: 9.13 36.5
Equipment Profile Used: System Default
 
Notes

Pitch WLP830 @ 42-44F and start fermenting for 7 days @ 44F; then slowly raise temperature to low 50's. After 9-10 days rest @62F for 10-14 days. Cold crash to 32F to lager 4 weeks. After 24 hour cold crash, gelatin fine.

Submit to the Romancing the Beers BJCP event Feb 2019

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  • Last Updated: 2021-10-13 15:14 UTC