Camden Hells Clone v7 40L 2-Kegs - Beer Recipe - Brewer's Friend

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Camden Hells Clone v7 40L 2-Kegs

150 calories 14.7 g 330 ml
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Beer Stats
Method: All Grain
Style: German Pilsner (Pils)
Boil Time: 70 min
Batch Size: 42.5 liters (ending kettle volume)
Pre Boil Size: 46 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 79% (ending kettle)
Rating:
5.00 (1 Review)

Calories: 150 calories (Per 330ml)
Carbs: 14.7 g (Per 330ml)
Created: Monday May 27th 2019
1.049
1.011
5.0%
42.2
7.7
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
8.20 kg Bestmalz - BEST Pilsen8.2 kg BEST Pilsen 37 3.57 95.3%
200 g German - Melanoidin200 g Melanoidin 37 65.22 2.3%
200 g German - Carapils200 g Carapils 35 1.97 2.3%
8,600 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Hallertau Tradition (Germany)35 g Hallertau Tradition (Germany) Hops Pellet 6.6 Boil 70 min 14.83 21.9%
25 g Perle25 g Perle Hops Pellet 7.8 Boil 70 min 12.52 15.6%
20 g Hallertau Tradition (Germany)20 g Hallertau Tradition (Germany) Hops Pellet 6.6 Boil 15 min 4.07 12.5%
25 g Perle25 g Perle Hops Pellet 7.8 Boil 15 min 6.01 15.6%
20 g Hallertau Tradition (Germany)20 g Hallertau Tradition (Germany) Hops Pellet 6.6 Whirlpool 0 min 1.55 12.5%
35 g Perle35 g Perle Hops Pellet 7.8 Whirlpool 0 min 3.21 21.9%
160 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Gypsum Water Agt Mash 0 min.
2 g Epsom Salt Water Agt Mash 0 min.
1.23 g sodium metabisulphate Other Mash 0 min.
2.05 g Yeast Nutrient Other Boil 15 min.
1.02 each Whirlfloc Fining Boil 15 min.
2 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
10 g Lactic acid Water Agt Mash 0 min.
 
Yeast
Wyeast - Bavarian Lager 2206
Amount:
1.33 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
8 - 14 °C
Starter:
Yes
Fermentation Temp:
10 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 775 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
18 L Mash in Infusion -- 56 °C 15 min
Step 1 Infusion 56 °C 56 °C 15 min
Step 2 Infusion 60 °C 60 °C 15 min
Step 3 Infusion 65 °C 65 °C 30 min
Mash Out Infusion 75 °C 75 °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: 49.68 L. Suggest reducing initial water volume to 45.4 L and adding 4.28 L sparge/top-off.  
Strike water volume at mash thickness of 2.5 L/kg 21.5
Mash volume with grains 27.2
Grain absorption losses -8.6
Remaining sparge water volume 34
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 49.7 L) 46
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil volume (equipment estimates 38.8 L) 42.5
Hops absorption losses (whirlpool, hop stand) -0.3
Estimated amount in fermentor 42.2
Total: 55.5  
Equipment Profile Used: System Default
 
Notes

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

Make a 2L 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: 2024-04-19 07:51 UTC