Helles Everyone - Beer Recipe - Brewer's Friend

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Helles Everyone

178 calories 18.1 g 12 oz
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Beer Stats
Method: All Grain
Style: German Helles Exportbier
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 4.25 gallons
Post Boil Size: 3 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 72% (brew house)
Source: dharkhades
Calories: 178 calories (Per 12oz)
Carbs: 18.1 g (Per 12oz)
Created: Wednesday July 31st 2019
1.054
1.013
5.4%
28.9
4.7
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Finland - Pilsner Malt6 lb Pilsner Malt 37 2 97.9%
2 oz German - Acidulated Malt2 oz Acidulated Malt 27 3.4 2%
0.10 oz American - Black Barley0.1 oz Black Barley 27 530 0.1%
98.10 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.40 oz Magnum0.4 oz Magnum Hops Pellet 12.9 Boil 45 min 28.91 100%
0.40 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Gypsum Water Agt Mash 2 hr.
0.60 g Calcium Chloride (anhydrous) Water Agt Mash 2 hr.
0.90 g Epsom Salt Water Agt Mash 2 hr.
0.50 g Table Salt Water Agt Mash 2 hr.
4 g Gypsum Water Agt Sparge 1 hr.
0.80 g Calcium Chloride (anhydrous) Water Agt Sparge 1 hr.
1.20 g Epsom Salt Water Agt Sparge 1 hr.
0.70 g Table Salt Water Agt Sparge 1 hr.
1 tsp Irish Moss Fining Boil 1 min.
 
Yeast
Wyeast - Bohemian Lager 2124
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
48 - 58 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 53 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Dortmund Modified (Bru'n Water)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
230 15 40 130 330 235
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.25 gal Infusion -- 153 °F 60 min
3 gal Sparge -- 172 °F 60 min
Starting Mash Thickness: 1.47 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.47 qt/lb 2.25 9  
Mash volume with grains 2.74 11  
Grain absorption losses -0.77 -3.1  
Remaining sparge water volume (equipment estimates 3.28 g | 13.1 qt) 3.01 12.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.52 g | 18.1 qt) 4.25 17  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 3 12  
Going into fermentor 3 12  
Total: 5.27 21.1
Equipment Profile Used: System Default
 
Notes

Viking Malt Roasted Rye (550°L) used for color adjustment only.

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  • Public: Yup, Shared
  • Last Updated: 2019-08-31 19:36 UTC