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Helles Export

Method: All Grain
Style: German Helles Exportbier
Boil Time: 90 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 27.72 liters
Post Boil Size: 19 liters
Pre Boil Gravity: 8.8 °P (recipe based estimate)
Post Boil Gravity: 12.6 °P (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 154 calories (Per 330ml)
Carbs: 12.9 g (Per 330ml)

Created: Sunday May 18th 2025

Original Gravity:

12.6 °P

Final Gravity:

2.1 °P

ABV (standard):

5.6%

IBU (tinseth):

24.5

EBC (ebcmorey):

6.3

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	Cost	PPG	EBC	Bill %
4.60 kg	Weyermann - Pilsner4.6 kg Pilsner		36	2.51	100%
4.60 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
20 g	Hopsteiner - Hallertauer Tradition20 g Hallertauer Tradition Hops	Pellet	5	Boil	70 min	15.8	50%
10 g	Hopsteiner - Hallertauer Tradition10 g Hallertauer Tradition Hops	Pellet	5	Boil	30 min	5.88	25%
10 g	Hopsteiner - Hallertauer Tradition10 g Hallertauer Tradition Hops	Pellet	5	Boil	10 min	2.77	25%
40 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
40 g	Hopsteiner - Hallertauer Tradition (Pellet)		24.45	100%
40 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
16.1 L	Strike	68 °C	63 °C	5 min
	Temperature	63 °C	63 °C	45 min
	Temperature	63 °C	68 °C	5 min
	Temperature	68 °C	68 °C	15 min
	Temperature	68 °C	72 °C	4 min
	Temperature	72 °C	72 °C	60 min
	Temperature	72 °C	76 °C	4 min
17 L	Batch Sparge	76 °C	76 °C	10 min
Starting Mash Thickness: 3.5 L/kg Starting Grain Temp: 20 °C

Other Ingredients

Amount	Name	Cost	Type	Use	Time
2 ml	Lactic acid		Water Agt	Mash	1 hr.
4 g	Calcium Chloride (dihydrate)		Water Agt	Mash	1 hr.

Yeast

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

Amount:	2 Each	Cost:
Attenuation (avg):	83%	Flocculation:	High
Optimum Temp:	9 - 22 °C	Starter:	Yes
Fermentation Temp:	10 °C	Pitch Rate:	2.0 (M cells / ml / ° P) 479 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 0.6 bar CO₂ Level: 5 g/l

Target Water Profile

treated

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
32.9	0	0	58.3	0	0.2
Mash Chemistry and Brewing Water Calculator

Notes

adjust pH to 5,1 at the end of boil. if you're an "ichiban shibori" believer (or want to save time and water) don't sparge. fwiw the sparge water temp doesn't matter. it's recommended to condition yeast in separate unhopped wort and then pitch that liquid yeast. zinc is important for yeast, 5mg in a solution for in the fermenter would suffice. cold-condition near zero. also yes lactic acid isn't reinheitsgebot compliant.

updated sep 2025

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2026-02-25 23:19 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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