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Humility Helles

242 calories 28.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Helles Bock
Boil Time: 70 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 242 calories (Per 12oz)
Carbs: 28.5 g (Per 12oz)
Created: Tuesday March 31st 2020
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1.072
1.023
6.5%
26.5
6.0
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb German - Pilsner12 lb Pilsner 38 1.6 84.2%
4 oz German - Acidulated Malt4 oz Acidulated Malt 27 3.4 1.8%
2 lb German - CaraHell2 lb CaraHell 34 11 14%
14.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.5 Boil at 203 °F 60 min 14.96 50%
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.5 Boil at 203 °F 30 min 11.5 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Water Agt Mash 10 min.
3 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
 
Yeast
White Labs - WLP1983 Charlie
Amount:
1 Each
Cost:
Attenuation (avg):
68%
Flocculation:
Low
Optimum Temp:
68 - 74 °F
Starter:
No
Fermentation Temp:
60 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 128 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 27.18 psi       Temp: 68 °F       CO2 Level: 2.47 Volumes
 
Target Water Profile
RO Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
http://braukaiser.com/wiki/index.php/Various_water_recipes#very_soft_water
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Temperature 160 °F -- 60 min
2.5 gal Sparge 170 °F -- 10 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.34 21.4  
Mash volume with grains 6.48 25.9  
Grain absorption losses -1.78 -7.1  
Remaining sparge water volume (equipment estimates 4.01 g | 16.1 qt) 4.69 18.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.33 g | 29.3 qt) 8 32  
Boil off losses -1.75 -7  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 10.03 40.1
Equipment Profile Used: System Default
 
Notes

Ferment in primary for 1 week. After 1 week transfer to a keg and perform diacetyl rest for 2 days. Begin lagering.

Refer to Bierstadt course for mash temps and times. This beer was very thin and could use some better head retention.

Something like this should get close -
2.0 gal 140 deg F water to hit 133 deg F for protein rest (10 min)
2.0 gal 170 deg F water to hit 145 deg F for beta amylase (30-40 min)
2.0 gal boiling water to hit 166 deg F for alpha/dextrinization (30-45 min) add 1/2 gal at a time until mash hits 166, measure volume

follow with sparge

Hallertau Blanc has significantly more AA than traditional noble hops (10 AA). Consider more hops @60min or more additions throughout the boil if using a more traditional variant. Tettnanger, Spalt, Saaz and Hersbrucker would surely all be great.

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  • Last Updated: 2020-05-06 22:11 UTC