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2026 helles

Method: All Grain
Style: International Pale Lager
Boil Time: 90 min
Batch Size: 6.1 gallons (fermentor volume)
Pre Boil Size: 8.07 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Marvin Androschuk
Hop Utilization: 93%
Calories: 174 calories (Per 350ml)
Carbs: 14.8 g (Per 350ml)

Created: Sunday May 24th 2026

Summer Lager

by Robb Keller

OG: 1.055 FG: 1.009 ABV: 6.0% IBU: 18

Original Gravity:

1.054

Final Gravity:

1.009

ABV (standard):

5.9%

IBU (tinseth):

15.6

SRM (morey):

4.4

Mash pH

5.2

Cost $

28.43

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
11.02 lb	Red shed - Lowe 2 Row11.02 lb Lowe 2 Row		36	2.4	83.4%
2.20 lb	Briess - Carapils Malt2.2 lb Carapils Malt	$ 6.50 / kg $ 6.49	34.5	1.5	16.6%
13.22 lbs / $ 6.49

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
1 oz	Artisan - Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops	$ 3.00 / oz $ 3.00	Pellet	4	Boil	60 min	12.27	50%
0.50 oz	Artisan - Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops	$ 3.00 / oz $ 1.50	Pellet	4	Boil	15 min	3.04	25%
0.50 oz	Artisan - Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops	$ 3.00 / oz $ 1.50	Pellet	4	Boil	1 min	0.26	25%
2 oz / $ 6.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
2 oz	Artisan - Hallertau Mittelfruh (Pellet)	$ 3.00 / oz $ 6.00	15.57	100%
2 oz / $ 6.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
4.4 gal	Strike	162 °F	153 °F	60 min
3.5 gal	Sparge	167 °F	--	--
Starting Mash Thickness: 1.75 qt/lb Starting Grain Temp: 68 °F

Other Ingredients

Amount	Name	Type	Use	Time
0.05 oz	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
4 tbsp	Gypsum	Water Agt	Mash	1 hr.
0.05 oz	Citric acid	Water Agt	Mash	1 hr.
1 each	Whirfloc tablet	Water Agt	Boil	15 min.

Yeast

Fermentis - Saflager - German Lager Yeast S-23

Amount:	2 Each	Cost:	$ 8.00 / each $ 16.00
Attenuation (avg):	82%	Flocculation:	High
Optimum Temp:	48 - 72 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	1.5 (M cells / ml / ° P) 462 B cells required

$ 16.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.25 Volumes

Target Water Profile

Pilsen (Light Lager)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
7	3	2	5	5	25
Mash Chemistry and Brewing Water Calculator

Notes

In BK make 30 liters strike and spare water to 162F add water salts etc transfer 17 liters to MT. Dough In malt mix and check PH 5.1
50 minutes at 150F, check starch conversion OK. increase HLT temp to 176F and continue vourwouf until mash out temp. 170
Transfer all sparge water on top of mash in MT. Using ball valve on bottom connection on the BK transfer clear wort to BK. Collected 7 gallons @ 1.044 SG. Bring to boil and hold for 20 minutes, add first boiling hop pellets to spider and at 15 minutes left add whirlfloc and 2nd hop addition. at flame out add last hop addition and whirlpool for 15. Configure cooling exchanger with ball valve inbetween heat exchanger and coniclal fermenter and start transfer with no water in exchanger, fill with hot wort for 5 minutes to sterilize and then turn on cold water to chill and transfer wort to conical. Oxygenate wort .25 liter/hour for 2 minutes, Engage chiller to cool wort (Note while chilling observe the blow off hose to not let starsan go to far up the hose because of the cooling/shrinking wort) from 75 to 55 F and pitch 2 packs of yeast. Once feremtation is started I will apply the spundling gear to ferment at
Plan to use the fast lagering method by altering the temp at specific gravity milestones and closed transfer at kegging.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2026-05-25 02:35 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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