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Sierra Nevada 30th Anniversary Helles-Bock

288 calories 31.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Maibock/Helles Bock
Boil Time: 90 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13.5 gallons
Post Boil Size: 12 gallons
Pre Boil Gravity: 1.076 (recipe based estimate)
Post Boil Gravity: 1.086 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 288 calories (Per 12oz)
Carbs: 31.3 g (Per 12oz)
Created: Monday March 11th 2019
1.086
1.024
8.2%
39.2
6.9
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
18 lb Belgian - Pilsner18 lb Pilsner 37 1.6 50%
16 lb German - Bohemian Pilsner16 lb Bohemian Pilsner 38 1.9 44.4%
1 lb Canadian - Honey Malt1 lb Honey Malt 37 25 2.8%
1 lb Dingemans - Aromatic Malt1 lb Aromatic Malt 37 19 2.8%
36 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Hallertau Tradition (Germany)2 oz Hallertau Tradition (Germany) Hops Pellet 5 Boil 60 min 13.65 20.9%
3.44 oz Hallertau Tradition (Germany)3.44 oz Hallertau Tradition (Germany) Hops Pellet 5 Boil 40 min 20.6 35.9%
1.15 oz Tettnanger1.15 oz Tettnanger Hops Pellet 4.5 Boil 15 min 3.5 12%
1.15 oz Tettnanger1.15 oz Tettnanger Hops Pellet 4.5 Boil 5 min 1.41 12%
0.92 oz Hallertau Tradition (Germany)0.92 oz Hallertau Tradition (Germany) Hops Pellet 5 Dry Hop Day 21 9.6%
0.92 oz Crystal0.92 oz Crystal Hops Pellet 4.3 Dry Hop Day 21 9.6%
9.58 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
11 g Gypsum Water Agt Mash 1 hr.
3 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
White Labs - Cry Havoc WLP862
Amount:
2 Each
Cost:
Attenuation (avg):
68%
Flocculation:
Med-Low
Optimum Temp:
68 - 74 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 301 B cells required
White Labs - Pilsner Lager Yeast WLP800
Amount:
2 Each
Cost:
Attenuation (avg):
74.5%
Flocculation:
Med-High
Optimum Temp:
50 - 55 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 301 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Munich (decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 20 4 75 52 29
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18.3 gal Infusion -- 152 °F 60 min
11.2 gal Strike 166 °F 152 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.54 gal (54.16 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.54 gal (6.16 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 14.13 gal (56.52 qt). Suggest reducing strike water volume to 9.12 gal (36.48 qt) and adding 2.13 gal (8.52 qt) sparge/top-off. 11.25 45  
Strike water volume at mash thickness of 1.25 qt/lb 11.25 45  
Mash volume with grains 14.13 56.5  
Grain absorption losses -4.5 -18  
Remaining sparge water volume (equipment estimates 7.04 g | 28.2 qt) 7 28  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.54 g | 54.2 qt) 13.5 54  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.29 -1.2  
Post boil Volume (equipment estimates 11 g | 44 qt) 12 48  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 12 g | 48 qt) 11 44  
Total: 18.25 73
Equipment Profile Used: System Default
 
Notes

Mash at 152F for 60 Min. Batch or Fly Sparge. (My Pre Boil Gravity was 1.058)

Boil 90 Minutes adding Hops at times listed.

Pitch WLP862 yeast after cooling and ferment at 63F

After 5 Days Pitch Second yeast starter of WLP800 and set Fermenter to 53-55F until D-rest. Gravity reading at D-rest was 1.025.

When final Gravity is reached transfer to secondary and lager for 3 weeks.

Add Dry Hop additions and continue lagering for 3 more weeks to finish.

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  • Last Updated: 2024-04-25 17:39 UTC