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228 calories 22.7 g 12 oz
Beer Stats
Method: Partial Mash
Style: Helles Bock
Boil Time: 75 min
Batch Size: 4.5 gallons (fermentor volume)
Pre Boil Size: 4.5 gallons
Pre Boil Gravity: 1.023 (recipe based estimate)
Post Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 228 calories (Per 12oz)
Carbs: 22.7 g (Per 12oz)
Created Tuesday January 17th 2023
Amount Fermentable Cost PPG °L Bill %
2.70 lb Briess - DME Pilsen Light2.7 lb DME Pilsen Light - (late boil kettle addition) 45 2 29.3%
2.50 lb Briess - LME Munich2.5 lb LME Munich - (late boil kettle addition) 34.5 8 27.2%
3.50 lb Weyermann - Vienna Malt3.5 lb Vienna Malt 37 3.5 38%
6 oz Briess - Carapils Malt6 oz Carapils Malt 34.5 1.5 4.1%
2 oz Weyermann - Pale Wheat2 oz Pale Wheat 36 2 1.4%
9.20 lbs / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Yakima Chief Hops - German Magnum0.5 oz German Magnum Hops Pellet 13.5 Boil 50 min 34.6 50%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 0 min 50%
1 oz / 0.00
Mash Guidelines
Amount Description Type Temp Time
3.5 gal Steeping 152 °F 60 min
Mashout Temperature 168 °F --
0.5 gal Rinse Sparge 170 °F --
1 gal Top Off 212 °F --
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 10 min.
0.50 tsp Yeast Nutrient Water Agt Boil 10 min.
Wyeast - Bavarian Lager 2206
1 Each
Attenuation (avg):
Optimum Temp:
46 - 58 °F
Fermentation Temp:
Pitch Rate:
0.35 (M cells / ml / ° P) 100 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Method: co2       Amount: 27.18 psi       Temp: 68 °F       CO2 Level: 2.47 Volumes
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Water adjustments
(for 6.25 gals)
3g gypsum
2.4g calcium chloride

adjust for 3.5gals as follows
1.68g gypsum
1.34g calcium chloride
Mash Chemistry and Brewing Water Calculator

Yeast starter (2 days prior to brew day)
add 4 oz Pilsen DME to 2 quarts spring water with 1/2 tsp yeast nutrient and boil for 15 mins.
Chill to 70 and pitch yeast, aerate using stir plate

Using LME to DME conversion for extract amounts, since recipe called for 3.3 lbs Pilsen LME and 2.5 lbs Munich LME (and I want to add ~half at early and late times in the boil)

3.3 lbs LME = 2.7 lbs DME
2.5 lbs LME = 2 lbs DME (Keystone does not have Munich DME, so weigh out the LME)

Steep grains (4 lbs total) in 3.5 gallons distilled water with minerals as noted in Water Chemistry section for 60mins at target temp; raise to mashout temp, and sparge as noted. Add boiling top-off water and bring to boil, adding hops/extras per schedule.

Chill to 52F. Pitch yeast, aerate, and place in temp-controlled mini-frig to ferment

** Save 2 quarts wort to sanitized growler (that can have a cork/airlock added), save 1 tsp yeast slurry to separate sanitized container. Refrig both.

When main fermentation has substantially slowed, take saved wort and pitch yeast to it, allowing to ferment vigorously. Then, add back to main fermentation and allow it to complete at 52F.

Perform a diacetyl rest (raise temp to 62F) for 2 days.

Then lager (35F) for 7-8 weeks.

Xfer to sanitized keg, carbonate, and bottle.

Last Updated and Sharing
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  • Public: Yup, Shared
  • Last Updated: 2023-02-06 16:06 UTC
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