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Camden Hells Clone v9 40L 2-Kegs

151 calories 14.6 g 12 oz
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Beer Stats
Method: All Grain
Style: German Pilsner (Pils)
Boil Time: 60 min
Batch Size: 42.5 liters (ending kettle volume)
Pre Boil Size: 46 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 81% (ending kettle)
Rating:
5.00 (1 Review)

Calories: 151 calories (Per 12oz)
Carbs: 14.6 g (Per 12oz)
Created: Monday May 27th 2019
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OG: 1.045 FG: 1.008 ABV: 4.9% IBU: 40

1.046
1.010
4.7%
41.7
7.6
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
7,250 g Bestmalz - BEST Pilsen7250 g BEST Pilsen 37 3.57 93.5%
250 g German - Melanoidin250 g Melanoidin 37 65.22 3.2%
250 g German - Carapils250 g Carapils 35 1.97 3.2%
7,750 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Perle40 g Perle Hops Pellet 7.1 Boil 60 min 18.21 23.5%
40 g Hallertau Tradition (Germany)40 g Hallertau Tradition (Germany) Hops Pellet 5.5 Boil 60 min 14.11 23.5%
20 g Hallertau Tradition (Germany)20 g Hallertau Tradition (Germany) Hops Pellet 5 Boil 15 min 3.18 11.8%
20 g Perle20 g Perle Hops Pellet 8.2 Boil 15 min 5.22 11.8%
20 g Hallertau Tradition (Germany)20 g Hallertau Tradition (Germany) Hops Pellet 5.5 Boil 1 min 0.3 11.8%
30 g Perle30 g Perle Hops Pellet 8.2 Boil 1 min 0.68 17.6%
170 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 g sodium metabisulphate Other Mash 0 min.
2.05 g Yeast Nutrient Other Boil 15 min.
1 each Whirlfloc Fining Boil 15 min.
5 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
5 g Lactic acid Water Agt Mash 0 min.
 
Yeast
White Labs - German Lager Yeast WLP830
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
10 - 13 °C
Starter:
Yes
Fermentation Temp:
10 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 729 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.44 bar       Temp: 12 °C       CO2 Level: 2.6 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
72.4 7 23 41.8 81.9 18.7
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Step 1 Protein / Beta-glucan rest Infusion 53 °C -- 10 min
Step 2 Beta-amylase rest Infusion 63 °C 63 °C 40 min
Step 3 Alpha-amylase rest (body & malt depth) Infusion 74 °C 73 °C 20 min
Mash Out Infusion 78 °C 78 °C 10 min
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 49.05 L. Suggest reducing initial water volume to 45.4 L and adding 3.65 L sparge/top-off.  
Strike water volume at mash thickness of 2.5 L/kg 19.4
Mash volume with grains 24.5
Grain absorption losses -7.8
Remaining sparge water volume 35.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 49.1 L) 46
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.9
Post boil volume (equipment estimates 39.5 L) 42.5
Estimated amount in fermentor 42.5
Total: 54.7  
Equipment Profile Used: System Default
 
Notes

Treat water with the MSB before brewing to remove chlorine/chloramine. 0.5g per 25L

Make a 5L yeast starter a few days in advance and cold crash before brew day

Decoction mash is optional

For the decoction mash remove a large pan (approx 4kg) of grain and being to the boil then return during the heating cycle between steps

Pitch the yeast at 8-9C and ferment at 9-10C for 10-14 days or until the fermentation slows to almost nothing

Make sure you do a diacetyl rest for 3-4 days at 18c to clean up the flavours

Cool down to 10 to add gelatine

Cold crash a 0C for 7-10 days then transfer to keg

Leave it for at least 2 weeks to carbonate and smooth out before drinking.


Brewed with wyeast 2308 or White labs WLP860. Make sure you do a starter and give it a real boost of yeast to get a quick and clean fermentation.

Blind taste tests 3 out of 4 preferred this to real Camden hells and only 1 picked out the original as their preferred beer. You can tell a slight difference but it’s marginal and most people actually prefer this beer I’ve just tweeked the hops a little over time to get it even nicer.

Give it a try

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  • Last Updated: 2026-04-01 08:13 UTC