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Christmas Helles Bock

Method: All Grain
Style: Helles Bock
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.75 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Miles & Nick
Calories: 196 calories (Per 12oz)
Carbs: 16.7 g (Per 12oz)

Created: Saturday November 4th 2023

Original Gravity:

1.060

Final Gravity:

1.010

ABV (standard):

6.6%

IBU (tinseth):

34.9

SRM (morey):

7.2

Mash pH

5.7

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
9 lb	Weyermann - Barke Pilsner Malt9 lb Barke Pilsner Malt	37.03	1.75	64.3%
3 lb	American - Vienna3 lb Vienna	35	4	21.4%
1.50 lb	Weyermann - Munich Type II (Dark)1.5 lb Munich Type II (Dark)	37	10	10.7%
0.25 lb	Belgian - Biscuit0.25 lb Biscuit	35	23	1.8%
0.25 lb	German - Melanoidin0.25 lb Melanoidin	37	25	1.8%
14 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Barth-Haas - Mandarina Bavaria1 oz Mandarina Bavaria Hops	Pellet	6.7	Boil	45 min	22.65	50%
1 oz	Barth-Haas - Mandarina Bavaria1 oz Mandarina Bavaria Hops	Pellet	6.7	Boil	15 min	12.24	50%
2 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
2 oz	Barth-Haas - Mandarina Bavaria (Pellet)		34.89	100%
2 oz / $ 0.00

Other Ingredients

Amount	Name	Type	Use	Time
3.50 g	Gypsum	Water Agt	Mash	--
3.50 g	Calcium Chloride (anhydrous)	Water Agt	Mash	--
2.50 g	Baking Soda	Water Agt	Mash	--

Yeast

Fermentis - Saflager - German Lager Yeast W-34/70

Amount:	3 Each	Cost:
Attenuation (avg):	83%	Flocculation:	High
Optimum Temp:	48 - 72 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 107 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.65 Volumes

Target Water Profile

BrewRO Reverse Osmosis

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

Recipe adapted from:

Direct fire Hochkurz mash: 145ºF for 40 minutes. 158ºF for 20 minutes. Mash out at 168ºF for 10 minutes. Batch sparge, drain 100% then add sparge water at 180ºF, should even out at ~168ºF. Use a 4 L stir plate starter, decanted before pitch. Oxygenate w/ pure O2 for 90 seconds. Pitch yeast at 48ºF, set regulator to 50ºF. Then follow this schedule: 2 days after pitch set regulator to 55ºF/12.5ºC 4 days after pitch set regulator to 60ºF/15.5ºC 6 days after pitch set regulator to 65ºF/18.5ºC 12 days after pitch set regulator to 32ºF/0ºC. 13 days after add gelatin 14 days after pitch transfer to keg and carb.

https://www.homebrewersassociation.org/homebrew-recipe/malty-boye-helles-bock/

Doughed in with just shy of 7 gallons (~6.8 gallons) @ 145F.

Let stand for 10, then circulated for 5. Then pulled the grain basket drained it and resubmerged.

Then stirred it up, let it sit for 5, recirculated for 10, then pulled the basket again. Did this 3 times @ 145, then bumped to 155 did this twice, then brought up to 168 then pulled basket for the mash out.

Sparged 2 gallons over the grain basket.

Pre boil volume was just shy of 7.5 gallons.

Boiled on 95% power for 90 minutes.

OG: 1.058 Hyrdo 1.056 Refrac

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2023-11-05 19:34 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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