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SMOKED HELLES

Method: All Grain
Style: International Pale Lager
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 5.6 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 236 calories (Per 0.5L)
Carbs: 22.7 g (Per 0.5L)

Created: Friday June 12th 2020

Original Gravity:

1.051

Final Gravity:

1.011

ABV (standard):

5.2%

IBU (tinseth):

28.5

SRM (morey):

5.1

Mash pH

5.2

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
7 lb	German - Bohemian Pilsner7 lb Bohemian Pilsner	38	1.9	71.8%
1.50 lb	Briess - Cherry Wood Smoked Malt1.5 lb Cherry Wood Smoked Malt	37	5	15.4%
0.50 lb	German - CaraFoam0.5 lb CaraFoam	37	1.8	5.1%
0.50 lb	German - Acidulated Malt0.5 lb Acidulated Malt	27	3.4	5.1%
0.25 lb	German - Melanoidin0.25 lb Melanoidin	37	25	2.6%
9.75 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.35 oz	Magnum0.35 oz Magnum Hops	Pellet	15	Boil	60 min	22.24	20%
0.70 oz	Hallertau Mittelfruh0.7 oz Hallertau Mittelfruh Hops	Pellet	3.75	Boil	10 min	4.03	40%
0.70 oz	Hallertau Mittelfruh0.7 oz Hallertau Mittelfruh Hops	Pellet	3.75	Boil	5 min	2.22	40%
1.75 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.35 oz	Magnum (Pellet)	22.24	20%
1.40 oz	Hallertau Mittelfruh (Pellet)	6.25	80%
1.75 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
1 gal	Steeping	--	140 °F	15 min
2 gal	Infusion	--	152 °F	75 min
4 gal	Batch Sparge	--	172 °F	30 min
Starting Mash Thickness: 1.5 qt/lb

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1.50 g	Calcium Chloride (anhydrous)		Water Agt	Mash	0 min.
1.50 g	Gypsum		Water Agt	Mash	0 min.

Yeast

Escarpment Labs - Isar Lager

Amount:	1 Each	Cost:
Attenuation (avg):	77%	Flocculation:	Med-High
Optimum Temp:	50 - 59 °F	Starter:	No
Fermentation Temp:	55 °F	Pitch Rate:	1.5 (M cells / ml / ° P) 358 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.25 Volumes

Target Water Profile

Pilsen (Light Lager)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
7	3	2	5	5	25
Mash Chemistry and Brewing Water Calculator

Notes

mill the grains and mash in at 50c. Rest for 10 minutes.
Scoop out about one-third of the mash (from the thickest part) and, in a separate pot, bring it to boil. Boil for 5 minutes, then return it to the main mash to raise the overall temperature to about 62c. Rest 20 minutes.
Take about one-third of the mash again, bring it to a boil, and return it to the main mash to bring the overall temperature to about 70c. Rest 20 minutes.
Finally, take about one-third of the mash again, bring to boil, and return it to the main mash to bring the overall temperature to about 76c. Rest 10 min and mash out.
Sparge and top up as necessary to obtain 6.5 gallons of wort - or more (depending on evaporation rate).
Boil 90 min

After boil, chill wort to 10c, aerate and pitch yeast.
Ferment at 10c for about 2 weeks. Raise temp to 13c.
Over 3 days lower temp to 0c and lager for 30 days.
Package 2.3 vol.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2020-06-17 14:01 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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