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Octoberfest Helles

Method: All Grain
Style: Munich Helles
Boil Time: 90 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 31 liters
Post Boil Size: 24 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 66% (brew house)
Source: Rob
Calories: 143 calories (Per 330ml)
Carbs: 13 g (Per 330ml)

Created: Monday November 23rd 2020

Original Gravity:

1.047

Final Gravity:

1.009

ABV (standard):

5.0%

IBU (tinseth):

22.9

SRM (morey):

5.1

Mash pH

5.3

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
1.50 kg	Munich1.5 kg Munich	37	6	31.3%
3 kg	German - Bohemian Pilsner3 kg Bohemian Pilsner	38	1.9	62.5%
300 g	German - Carapils300 g German - Carapils	35	1.3	6.2%
4.80 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
25 g	Saaz25 g Saaz Hops	Leaf/Whole	4.5	Boil	55 min	13.64	23.8%
30 g	Hallertau Hersbrucker30 g Hallertau Hersbrucker Hops	Leaf/Whole	1.8	Boil	20 min	4.05	28.6%
25 g	Hallertau Hersbrucker25 g Hallertau Hersbrucker Hops	Leaf/Whole	1.8	Boil	7 min	1.5	23.8%
25 g	Saaz25 g Saaz Hops	Leaf/Whole	4.5	Boil	7 min	3.75	23.8%
105 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
50 g	Saaz (Leaf/Whole) 50 g Saaz (Leaf/Whole) Hops	17.39	47.6%
55 g	Hallertau Hersbrucker (Leaf/Whole)	5.55	52.4%
105 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
34 L	Sparge	--	65 °C	--
5 L	Sparge	--	76 °C	--
Starting Mash Thickness: 6 L/kg

Other Ingredients

Amount	Name	Cost	Type	Use	Time
13 ml	Lactic acid		Water Agt	Mash	1 hr.

Yeast

Fermentis - Saflager - German Lager Yeast S-23

Amount:	1 Each	Cost:
Attenuation (custom):	78%	Flocculation:	High
Optimum Temp:	9 - 22 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 86 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.25 Volumes

Target Water Profile

Pilsner/Helles

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
115	5	16	30	30	12
39l water
Mash Chemistry and Brewing Water Calculator

Notes

13ml Lactic Acid to be added night before.
Helles Mash schedule
Gravity pre boil 1.038
Approx 31 litres at start of boil
80 min boil
25 litres post boil
Whirlpooled and cooled to 24 degrees
2 x sachets saflager 23 rehydrated in 260ml of wort/water @ 23 degrees, stirred into a cream and added whilst racking wort into the fermenter
21 litres of wort in fermenter @ 1.047
left outside to cool and then put in fermentation chamber @ 10.5 degrees.

Needs a 80 min boil to rid the DMS
Lots of yeast
Shake fermenter vigorously before pitching yeast
Start fermenting at 10 degrees, (cool wort to 10 degrees before pitching)
Increase temp to approx 15 degrees after 3-4 weeks (for 36 -48 hours) for a diacetyl rest
Rack into secondary and "lager" at around 2-5 degrees for 6 weeks to clean up,
Carb and bottle (keg) as required

Last Updated and Sharing

320

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Brews

Public: Yup, Shared
Last Updated: 2021-03-12 14:54 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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