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Helles 23

Method: All Grain
Style: Munich Helles
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 29 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Me/Dornbusch
No Chill: 20 minute extended hop boil time
Calories: 151 calories (Per 330ml)
Carbs: 16.8 g (Per 330ml)

Created: Sunday September 3rd 2023

Original Gravity:

1.049

Final Gravity:

1.014

ABV (standard):

4.6%

IBU (tinseth):

19.5

SRM (morey):

3.2

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2.10 kg	Weyermann - Extra Pale Premium Pilsner Malt2.1 kg Extra Pale Premium Pilsner Malt	38	1.5	41.2%
2.10 kg	Weyermann - Pilsner2.1 kg Pilsner	36	1.5	41.2%
900 g	Weyermann - Carapils900 g Carapils	34.5	2.1	17.6%
5.10 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
7 g	Hallertau Tradition (Germany)7 g Hallertau Tradition (Germany) Hops	Pellet	5.5	Boil	60 min	4.96	12.5%
1 g	Irish Moss and Nutrient1 g Irish Moss and Nutrient Hops	Leaf/Whole	0	Boil	15 min		1.8%
15 g	Hallertau Tradition (Germany)15 g Hallertau Tradition (Germany) Hops	Pellet	5.5	Boil	10 min	7.75	26.8%
33 g	Saaz33 g Saaz Hops	Pellet	2.7	Boil	1 min	6.8	58.9%
56 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
22 g	Hallertau Tradition (Germany) (Pellet)	12.71	39.3%
1 g	Irish Moss and Nutrient (Leaf/Whole)		1.8%
33 g	Saaz (Pellet) 33 g Saaz (Pellet) Hops	6.8	58.9%
56 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
	protein rest	Infusion	--	50 °C	10 min
	mash 1	Infusion	--	63 °C	30 min
	mash 2	Infusion	--	69 °C	20 min
	Mash out		--	77 °C	10 min
Starting Mash Thickness: 3 L/kg

Yeast

White Labs - German Lager X Yeast WLP835

Amount:	2 Each	Cost:
Attenuation (custom):	70%	Flocculation:	Medium
Optimum Temp:	10 - 12 °C	Starter:	No
Fermentation Temp:	10 °C	Pitch Rate:	1.0 (M cells / ml / ° P) 279 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 3.25 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
1g Gypsum 1g Epsom salts 4.5g Cal Chloride 30L RO water Mash 18.5L Sparge 16L Mash water 3ml of acid (20-25%)
Mash Chemistry and Brewing Water Calculator

Notes

Brewed 21/10/23

Pre-boil 1.042 (Target OG 1.041)
OG 1.049 (Estimate)
FG1.014

Mash pH 5.50 (added extra 2ml during mash)

Pre-boil pH 5.50 so added (3ml to bring down to 5.30)

Made 600ml starter from extra wort

Pitched 22/10/23

Fermented at 11°C for one week and slowly increased temp to 15°C over second week.

4/11/23 1.014 (tasting great, malty sweetness with spicy hoppy, light bitter finish).

Lagered at 8°C

25/11/23 Bottled at 2.4 vol of CO2. (tasting great, Raised temp to 10°C to bottle condition).

1st place Babbs January Lager Comp, 2024. 41 points

Kegged beer has Acetaldehyde after being left on the yeast for too long. Bottled beers not affected (bottled several weeks earlier). Should have dumped yeast before lagering..

Award Winning Recipe

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2024-02-07 22:12 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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