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HELLES BOCK

224 calories 25.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Helles Bock
Boil Time: 90 min
Batch Size: 6.25 gallons (fermentor volume)
Pre Boil Size: 7.75 gallons
Post Boil Size: 6.25 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 76% (brew house)
Source: M Sweebe
Hop Utilization: 98%
Calories: 224 calories (Per 12oz)
Carbs: 25.4 g (Per 12oz)
Created: Saturday February 22nd 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb German - Pilsner12 lb Pilsner 38 1.6 81.4%
1.75 lb German - CaraHell1.75 lb CaraHell 34 11 11.9%
1 lb Aromatic Malt1 lb Aromatic Malt 35 20 6.8%
14.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.80 oz Northern Brewer0.8 oz Northern Brewer Hops Pellet 8.2 Boil 90 min 20.18 24.8%
1.10 oz Hallertau Mittelfruh1.1 oz Hallertau Mittelfruh Hops Pellet 3.8 First Wort 15 min 14.14 34.2%
1.32 oz Hallertau Mittelfruh1.32 oz Hallertau Mittelfruh Hops Pellet 3.8 Aroma 0 min 41%
3.22 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 tsp Five Star Chemicals - 5.2 pH Stabilizer Water Agt Mash 90 min.
1 each Whirlfloc tablet Fining Boil 15 min.
 
Yeast
Wyeast - Gambrinus Style Lager 2002-PC
Amount:
1 Each
Cost:
Attenuation (custom):
69%
Flocculation:
Med-High
Optimum Temp:
46 - 56 °F
Starter:
No
Fermentation Temp:
50 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 136 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 14.44 psi       Temp: 40 °F       CO2 Level: 2.7 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
MUNICIPAL WATER SUPPLY RAN THROUGH A GE UNDER COUNTER FILTRATION SYSTEM TREAT WITH 5 STAR PH STABILIZER.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18.75 qt PROTEIN REST Infusion 128 °F 122 °F 30 min
11.1 qt STARCH CONVERSION Infusion 212 °F 152 °F 60 min
Starting Mash Thickness: 1.27 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.27 qt/lb 4.68 18.7  
Mash volume with grains 5.86 23.5  
Grain absorption losses -1.84 -7.4  
Remaining sparge water volume (equipment estimates 6.03 g | 24.1 qt) 5.16 20.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.62 g | 34.5 qt) 7.75 31  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.12 -0.5  
Post boil Volume 6.25 25  
Going into fermentor 6.25 25  
Total: 9.84 39.4
Equipment Profile Used: System Default
 
Notes

CRUSH GRAIN AND ADD TO BREW POT WITH 18.75 QUARTS OF 128 DEGREE WATER TREATED WITH 5 STAR PH STABILIZER. TEMERATURE SHOULD STABALIZE AT 122 DEGREES. HOLD FOR A 30 MINUTE PROTEIN REST. ADD 11.1 QUARTS OF BOILINQ WATER AND HEAT TO ACHIEVE 152 DEGREES AND HOLD FOR A 60 MINUTE STARCH CONVERSION REST. ADD HEAT AND RAISE TEMPERATURE TO 168 DEGREES FOR MASH OUT. SPARGE TO COLLECT 7.75 GALLONS OF WORT. BRING TO A BOIL AND FOLLOW HOP AND OTHER INGREDIENT SCHEDULE. BOIL 90 MINUTES. COOL TO 68 DEGREES AND TRANSFER TO FERMENTER. TOTAL VOLUME SHOULD BE 6.25 GALLONS, ADJUST IF NECCESSARY. PITCH YEAST. ONCE FERMENTATION IS VISIBLE, LOWER TEMPERATURE TO 50 DEGREES. AFTER 1 WEEK, RACK TO SECONDARY. AFTER 3 MORE WEEKS BOTTLE OR KEG.

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  • Last Updated: 2022-02-15 22:54 UTC