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German Helles Exportbier (S-189 Yeast)

Method: All Grain
Style: German Helles Exportbier
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.718 gallons
Post Boil Size: 6.2 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Jeff
Hop Utilization: 99%
Calories: 171 calories (Per 12oz)
Carbs: 16.3 g (Per 12oz)
URL: https://romancingthebeer.com/

Created: Friday December 17th 2021

Original Gravity:

1.052

Final Gravity:

1.011

ABV (standard):

5.3%

IBU (tinseth):

22.0

SRM (morey):

5.5

Mash pH

5.4

Cost $

n/a

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Brew Log History

Target 63°F
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Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
10.50 lb	German - Pilsner10.5 lb Pilsner	38	1.6	80.8%
2.25 lb	Munich - Light 10L2.25 lb Munich - Light 10L	33	10	17.3%
4 oz	Weyermann - Acidulated4 oz Acidulated	27	3.4	1.9%
13 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.50 oz	BSG - Perle0.5 oz Perle Hops	Pellet	7.2	Boil	60 min	12.15	20%
1 oz	Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops	Pellet	4.2	Boil	15 min	7.04	40%
1 oz	Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops	Pellet	4.2	Boil	5 min	2.83	40%
2.50 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.50 oz	BSG - Perle (Pellet)	12.15	20%
2 oz	Hallertau Mittelfruh (Pellet)	9.87	80%
2.50 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
5.06 gal	Protein Rest	Strike	155 °F	144 °F	15 min
7.92 qt		Decoction	212 °F	212 °F	15 min
		Temperature	--	158 °F	45 min
5.62 gal	Mashout	Fly Sparge	--	168 °F	10 min
Starting Mash Thickness: 1.5 qt/lb Starting Grain Temp: 62 °F

Other Ingredients

Amount	Name	Type	Use	Time
3.11 g	Calcium Chloride (dihydrate)	Water Agt	Mash	--
0.30 g	Epsom Salt	Water Agt	Mash	--
1.30 g	Gypsum	Water Agt	Mash	--
3.69 g	Calcium Chloride (dihydrate)	Water Agt	Sparge	1 hr.
0.36 g	Epsom Salt	Water Agt	Mash	1 hr.
1.54 g	Gypsum	Water Agt	Mash	1 hr.
3 ml	Lactic acid	Water Agt	Mash	--
0.53 ml	Lactic acid	Water Agt	Sparge	1 hr.

Yeast

Fermentis - Saflager - Swiss Lager Yeast S-189

Amount:	1 Each	Cost:
Attenuation (avg):	84%	Flocculation:	High
Optimum Temp:	48 - 72 °F	Starter:	No
Fermentation Temp:	63 °F	Pitch Rate:	1.75 (M cells / ml / ° P) 511 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 10.2 psi Temp: 38 °F CO₂ Level: 2.4 Volumes

Target Water Profile

Munich (decarbonated)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
59	2	8	80	44	16
Sulfate / Chloride Ratio: Very full or malty (0.6)
Mash Chemistry and Brewing Water Calculator

Notes

Part 1 of my Helles Series "Ex-beer-ment": To brew three batches with the same malts, hops and water profile , and change the yeast and compare the tasting notes.

Pitch yeast at 62 deg F, free rise to 65-68 deg. F. Ferment under pressure at 1 bar (+/- 15 psi). At 2/3 final gravity raise temp slowly over 2 days to 70 deg. F. for D rest. under pressure at 1 bar. On day 9, crash to 38 deg. F for min. 24 hours. Transfer to conditioning at 34 deg. F. for min. 6 weeks (or as long as you can wait) under pressure at 15 psi.

Submit to Romancing the Beer Thousand Oaks CA, Feb. 2022

Ave. Score 31<br />

Submit to Winterfest Las Vegas NV, Feb. 2022

Ave. Score 36

Last Updated and Sharing

577

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Brews

Public: Yup, Shared
Last Updated: 2022-02-21 19:16 UTC

System Default

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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German Helles Exportbier (S-189 Yeast)

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