Helmut Cool Beer Recipe | All Grain German Pilsner (Pils) | Brewer's Friend
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Helmut Cool

145 calories 12.4 g 330 ml
Beer Stats
Method: All Grain
Style: German Pilsner (Pils)
Boil Time: 90 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 30.3 liters
Post Boil Size: 24 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 72% (brew house)
Source: #blackmonty
Hop Utilization: 98%
Calories: 145 calories (Per 330ml)
Carbs: 12.4 g (Per 330ml)
URL: https://beerandbrewing.com/traffic-jam-on-the-autobahn-recipe/
Created: Tuesday March 29th 2022
1.048
1.008
5.3%
26.7
6.3
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.05 kg The Swaen - Munich Light3.05 kg Munich Light 35.3 5.5 68.5%
1.40 kg The Swaen - Swaen Pilsner1.4 kg Swaen Pilsner 38 2 31.5%
4.45 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Hallertau Mittelfruh30 g Hallertau Mittelfruh Hops Pellet 3.75 Boil at 100 °C 60 min 15.54 51.7%
28 g Hallertau Mittelfruh28 g Hallertau Mittelfruh Hops Pellet 3.75 Boil at 100 °C 30 min 11.15 48.3%
58 g / 0.00
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 83 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 128.7 g       Temp: 20 °C       CO2 Level: 2.47 Volumes
 
Target Water Profile
Munich (decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 20 4 75 52 29
Mash Chemistry and Brewing Water Calculator
 
Notes

A 10-minute protein rest at 50°C
A 30-minute beta amylase rest at 65°C
A 30-minute alpha amylase rest at 71°C
Mash out: a 10-minute rest at 78°C
or
those who prefer a single infusion mash should aim for a mash temperature of 67°C.

Boil for 90 minutes, following the hops schedule.

yeast: Saflager W34/70

Fermentation at 18°C (sic!) for 12-14 days, (SaflagerW-34/70 works 9-22 °C, ideal 12-15 °C), bottle and cold crash at 2-3 °C for 4 weeks.

Recipe Picture
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2022-08-08 18:47 UTC
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