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German Helles Export

163 calories 17.4 g 330 ml
Beer Stats
Method: BIAB
Style: German Helles Exportbier
Boil Time: 80 min
Batch Size: 12 liters (fermentor volume)
Pre Boil Size: 15.765 liters
Post Boil Size: 11.5 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 82% (brew house)
Calories: 163 calories (Per 330ml)
Carbs: 17.4 g (Per 330ml)
Created Saturday December 24th 2022
1.053
1.014
5.2%
27.6
4.1
5.4
8.12
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg Weyermann - Barke Pilsner Malt2 kg Barke Pilsner Malt 3.10 € / kg
6.20 €
37.03 1.75 79.7%
250 g Weyermann - Barke Munich Malt250 g Barke Munich Malt 3.25 € / kg
0.81 €
37 8 10%
136.44 g DE - Barke Vienna136.441 g Barke Vienna 2.98 € / kg
0.41 €
37 3.37 5.4%
121.74 g Weyermann - Carapils121.744 g Carapils 2.99 € / kg
0.36 €
34.5 2.1 4.9%
2,508.19 g / 7.78 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Hallertau Mittelfruh25 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 21.56 47.2%
14 g Hallertau Mittelfruh14 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 15 min 5.99 26.4%
14 g Hallertau Mittelfruh14 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 0 min 26.4%
53 g / 0.00 €
 
Mash Guidelines
Amount Description Type Temp Time
9.5 L Infusion 52 °C 15 min
Temperature 63 °C 40 min
Temperature 66 °C 50 min
6.3 L Sparge 100 °C --
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Irish Moss 0.11 € / g
0.23 €
Fining Boil 15 min.
2.50 g Nutrisal 0.04 € / g
0.11 €
Other Boil 15 min.
0.20 g Epsom Salt Water Agt Mash 1 hr.
0.60 g Gypsum Water Agt Mash 1 hr.
3.68 ml Lactic acid Water Agt Mash 1 hr.
0.34 €
 
Yeast
White Labs - Southern German Lager Yeast WLP838
Amount:
100 Milliliters
Cost:
Attenuation (avg):
72%
Flocculation:
Med-High
Optimum Temp:
10 - 13 °C
Starter:
No
Fermentation Temp:
11 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 236 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 73.8 g       Temp: 20 °C       CO2 Level: 2.4 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Notes

ferment for a week at 11C and then raise to 13C for another week and after that lager for 6 weeks

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2022-12-24 12:17 UTC
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