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Helles

185 calories 18.4 g 12 oz
Beer Stats
Method: All Grain
Style: Munich Helles
Boil Time: 90 min
Batch Size: 5.5 gallons (ending kettle volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 89% (ending kettle)
Hop Utilization: 84%
Calories: 185 calories (Per 12oz)
Carbs: 18.4 g (Per 12oz)
Created Friday September 4th 2020
1.056
1.013
5.6%
23.1
3.2
5.3
15.12
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Weyermann - Barke Pilsner Malt9 lb Barke Pilsner Malt 1.22 / lb
10.98
37.03 1.75 96%
6 oz German - Acidulated Malt6 oz Acidulated Malt 2.25 / lb
0.84
27 3.4 4%
9.37 lbs / 11.82
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Hallertau Mittelfruh2 oz Hallertau Mittelfruh Hops 1.65 / oz
3.30
Pellet 3.75 Boil at 203 °F 60 min 23.05 100%
2 oz / 3.30
 
Mash Guidelines
Amount Description Type Temp Time
5 gal Infusion is broken Batch Sparge 133 °F 10 min
3 gal Sparge -- --
Starting Mash Thickness: 1.5 qt/lb
 
Yeast
White Labs - German Lager Yeast WLP830
Amount:
1 Each
Cost:
Attenuation (custom):
76.5%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
Yes
Fermentation Temp:
46 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 575 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
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

133 -> 145 -> 166 -> 170 -> sparge

Dough-in for protein rest at 136degF. pH after 5 or so mins was exactly 5.2, so the 5gal:9#:6oz ratio of water:base:acidulated works great. This batch has no brewing salt additions.

10 mins at 136 -> 10 mins at 143 -> 20 mins at 148 -> 15 mins at 162 -> pull decoction (10 mins) [25ish min total 162 rest]

Boil 90 mins
2oz of hallertau mittelfruh @60

Forget about whirlfloc and fermaid

Panic and boil 6g fermaid k in 1quart water, add to wort while chilling, praise spaghetti monster that you got the fermaid k in since you didn't add any brewing salts

Transferred wort at 61 deg to active yeast cake from previous batch. Immediately transferred to fermentation chamber which is set at 54degF which should hopefully keep fermentation temp around 47 or 48 to avoid diacetyl production.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-10-11 22:42 UTC
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