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Heileman’s Special Export

Method: BIAB
Style: German Helles Exportbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.6 gallons
Post Boil Size: 6.1 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 70% (brew house)
Source: BrewmasterJohn
Calories: 199 calories (Per 12oz)
Carbs: 16.9 g (Per 12oz)

Created: Thursday February 11th 2021

Original Gravity:

1.061

Final Gravity:

1.010

ABV (standard):

6.7%

IBU (tinseth):

23.8

SRM (mosher):

7.5

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
8.10 lb	US - Pale 2-Row8.1 lb Pale 2-Row	37	1.8	60.9%
1.60 lb	Munich - Light 10L1.6 lb Munich - Light 10L	33	10	12%
1.60 lb	American - Caramel / Crystal 10L1.6 lb Caramel / Crystal 10L	35	10	12%
11 oz	American - Carapils (Dextrine Malt)11 oz Carapils (Dextrine Malt)	33	1.8	5.2%
5 oz	German - Vienna5 oz Vienna	37	4	2.3%
1 lb	Torrified Wheat1 lb Torrified Wheat	36	2	7.5%
13.30 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
17 g	Perle17 g Perle Hops	Pellet	5	Boil	60 min	10.46	33.3%
17 g	Tettnang17 g Tettnang Hops	Pellet	5	Boil	60 min	10.46	33.3%
17 g	Hallertau Mittelfruh17 g Hallertau Mittelfruh Hops	Pellet	3.75	Boil	10 min	2.85	33.3%
51 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
17 g	Perle (Pellet) 17 g Perle (Pellet) Hops	10.46	33.3%
17 g	Tettnang (Pellet) 17 g Tettnang (Pellet) Hops	10.46	33.3%
17 g	Hallertau Mittelfruh (Pellet)	2.85	33.3%
51 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
9.2 gal		Infusion	156 °F	150 °F	60 min

Other Ingredients

Amount	Name	Type	Use	Time
4.50 g	Baking Soda	Water Agt	Mash	1 hr.
4 g	Calcium Chloride (anhydrous)	Water Agt	Mash	1 hr.
1.50 g	Epsom Salt	Water Agt	Mash	1 hr.
4 g	Gypsum	Water Agt	Mash	1 hr.
54.10 ml	Phosphoric acid	Water Agt	Mash	1 hr.
0.50 tsp	Yeast Nutrient	Other	Boil	10 min.
1 tsp	Irish Moss	Fining	Boil	5 min.

Yeast

Fermentis - Safale - American Ale Yeast US-05

Amount:	1 Each	Cost:
Attenuation (avg):	81%	Flocculation:	Medium
Optimum Temp:	54 - 77 °F	Starter:	No
Fermentation Temp:	63 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 109 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 2.45 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100
Acidify all brewing water to a pH of 5.5 (at room temperature) using phosphoric acid and a pH meter The mash pH for base malts is 5.8-6.0: add crystal/caramel malts and dark grains AFTER the mash is finished.
Mash Chemistry and Brewing Water Calculator

Last Updated and Sharing

600

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Brews

Public: Yup, Shared
Last Updated: 2023-08-31 17:13 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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