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German Helles

172 calories 17.8 g 12 oz
Beer Stats
Method: All Grain
Style: Munich Helles
Boil Time: 60 min
Batch Size: 9 gallons (fermentor volume)
Pre Boil Size: 9.5 gallons
Post Boil Size: 8 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 82% (brew house)
Source: Kevin
Calories: 172 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)
Created Friday July 3rd 2020
1.052
1.013
5.1%
21.9
4.3
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb German - Pilsner13 lb Pilsner 38 1.6 86.7%
0.25 lb German - CaraHell0.25 lb CaraHell 34 11 1.7%
1.50 lb German - Munich Light1.5 lb Munich Light 37 6 10%
0.25 lb Belgian - Aromatic0.25 lb Aromatic 33 38 1.7%
15 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Hallertau Hersbrucker1.5 oz Hallertau Hersbrucker Hops Pellet 3.2 Boil 60 min 10.24 33.3%
2 oz Hallertau Hersbrucker2 oz Hallertau Hersbrucker Hops Pellet 3.2 Boil 20 min 8.27 44.4%
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 3.2 Boil 15 min 3.39 22.2%
4.50 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
6 gal Infusion 153 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
5.50 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
2 ml Lactic acid Water Agt Mash 0 min.
1.50 ml Lactic acid Water Agt Sparge 0 min.
0.50 g sodium metabisulfite Water Agt Mash 0 min.
 
Yeast
Wyeast - Bohemian Lager 2124
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
48 - 58 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 153 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 2 12 85 0 15
All minerals in the mash, none in the sparge.
5.25 mash pH



Mash Chemistry and Brewing Water Calculator
 
Notes


** This recipe is scaled to make 9 gallons of beer in a 10 gallon pot. I start with 9.5 gallons, boil it down to 8.5 gallons. I ferment in two 5 gallon corny kegs. Each Corny keg already has 1.25 gallons of preboiled, treated, chilled water. I brew the beer above gravity, bitterness, etc. knowing I will dilute it back down when I add it to the fermenter that already contains water. This allows me to brew 9 gallons of finished beer from one brew session. I usually only use this strategy when making lagers as it is nice to finish with more beer from the longer process and I can also fit 4 corny kegs in my fermentation freezer.

  • I point this out because the volumes and amounts will likely look strange if you are trying to brew it. I would recommend going off of the percentages and scaling it to your system/volumes.
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2020-07-03 19:18 UTC
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