Desch Lab Helles - Beer Recipe - Brewer's Friend

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Desch Lab Helles

165 calories 17.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Munich Helles
Boil Time: 90 min
Batch Size: 6.8 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 6.8 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 165 calories (Per 12oz)
Carbs: 17.5 g (Per 12oz)
Created: Saturday October 26th 2019
1.050
1.013
4.8%
18.0
3.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb German - Floor-Malted Bohemian Pilsner11 lb Floor-Malted Bohemian Pilsner 38 1.8 91.7%
0.75 lb German - Munich Light0.75 lb Munich Light 37 6 6.3%
0.25 lb German - Acidulated Malt0.25 lb Acidulated Malt 27 3.4 2.1%
12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Tettnanger1.5 oz Tettnanger Hops Pellet 3.2 Boil 90 min 15.36 42.9%
2 oz Hallertau Hersbrucker2 oz Hallertau Hersbrucker Hops Pellet 2.4 Whirlpool 10 min 2.64 57.1%
3.50 oz / $ 0.00
 
Yeast
White Labs - Southern German Lager Yeast WLP838
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Med-High
Optimum Temp:
50 - 55 °F
Starter:
Yes
Fermentation Temp:
48 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 478 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dme       Amount: 8.6 oz       Temp: 68 °F       CO2 Level: 2.47 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
4.5 gal Temperature -- 145 °F 20 min
Temperature -- 162 °F 40 min
Temperature -- 170 °F 10 min
1.2 gal Sparge -- 200 °F 20 min
4.5 gal Strike 166 °F 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 50 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.5 18  
Mash volume with grains (equipment estimates 5.39 g | 21.5 qt) 5.46 21.8  
Grain absorption losses -1.5 -6  
Remaining sparge water volume (equipment estimates 6.36 g | 25.4 qt) 5.25 21  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 9.11 g | 36.4 qt) 8 32  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 6.8 27.2  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Top off amount 0.08 0.3  
Going into fermentor 6.8 27.2  
Total: 9.75 39
Equipment Profile Used: System Default
 
Notes

Used filtered but non RO/DI water.

Mashed at 145 for 30 minutes and raised to 162 till mashout.
Sparged until 8 gallons in boil pot.

Mash pH 4.6

After 90 minutes, ~7 gallons into fermentor at 60 degrees. Pitched yeast. Chilled to 50 degrees.

O.G. 1.051

Ferment at 50 for two weeks, increasing to 54. Raised temp to 64 for 5 days. Chilled to 50.

Specific gravity 1.014 at yeast dump.

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  • Last Updated: 2019-12-28 15:05 UTC