Smoked Helles (scaled) - Beer Recipe - Brewer's Friend

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Smoked Helles (scaled)

157 calories 14.9 g 12 oz
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Beer Stats
Method: BIAB
Style: Classic Style Smoked Beer
Boil Time: 75 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 8.5 gallons
Post Boil Size: 1.1 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.284 (recipe based estimate)
Efficiency: 70% (brew house)
Source: HBA recipe
Calories: 157 calories (Per 12oz)
Carbs: 14.9 g (Per 12oz)
Created: Tuesday October 1st 2019
1.048
1.010
5.0%
25.0
3.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.45 lb German - Pilsner9.45 lb Pilsner 38 1.6 80%
2.36 lb German - Smoked Malt2.36 lb Smoked Malt 37 3 20%
11.81 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.48 oz Hallertau Tradition (Germany)1.48 oz Hallertau Tradition (Germany) Hops Pellet 5 Boil 60 min 24.37 83.1%
0.30 oz Yakima Chief Hops - German Hallertau0.3 oz German Hallertau Hops Leaf/Whole 3.6 Boil 5 min 0.64 16.9%
1.78 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.59 tsp Wyeast - Beer Nutrient Water Agt Mash 10 min.
 
Yeast
Wyeast - Bavarian Lager 2206
Amount:
2 Each
Cost:
Attenuation (custom):
77%
Flocculation:
Med-High
Optimum Temp:
46 - 58 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 103 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.37 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 149 °F 30 min
Temperature -- 155 °F 20 min
Temperature -- 170 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 4.77 g | 19.1 qt) 10.23 40.9  
Mash volume with grains (equipment estimates 5.71 g | 22.9 qt) 11.17 44.7  
Grain absorption losses -1.48 -5.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.04 g | 12.2 qt) 8.5 34  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 1.1 4.4  
Top off amount 5.4 21.6  
Volume into fermentor 6.5 26  
Total: 10.23 40.9
Equipment Profile Used: System Default
 
Notes

Target 55 ppm Calcium, 87 ppm Chloride, and 43 ppm sulfate using Calcium Chloride and Gypsum.

Mash at 149° F for 30 minutes. Pull decoction and boil for 10 minutes. Return decoction to main mash to raise to 155° F for 15 minutes. Pull second decoction and boil 15 minutes. Add second decoction back to main mash to raise temp to 170° F. 90 minute boil. After chilling, reserve 2 quarts of wort and use to naturally carbonate beer.

Pitch yeast at 48° F. Aerate for 2 minutes with O2. Ferment under pressure at 48° F. When nearly at terminal gravity ramp temperature up 4° F a day to 60° F for diacetyl rest. Transfer to keg with speiss to naturally carbonate.

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  • Last Updated: 2019-10-01 15:44 UTC