Helles Help Us Beer Recipe | All Grain Munich Helles | Brewer's Friend
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Helles Help Us

157 calories 14.9 g 12 oz
Beer Stats
Method: All Grain
Style: Munich Helles
Boil Time: 60 min
Batch Size: 4.5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 157 calories (Per 12oz)
Carbs: 14.9 g (Per 12oz)
Created: Tuesday July 24th 2018
1.048
1.010
4.9%
26.9
5.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb German - Pale Ale8 lb Pale Ale 39 2.3 94.1%
0.13 lb German - CaraFoam0.125 lb CaraFoam 37 1.8 1.5%
0.13 lb German - CaraHell0.125 lb CaraHell 34 11 1.5%
0.13 lb German - CaraMunich I0.125 lb CaraMunich I 34 39 1.5%
0.13 lb German - Melanoidin0.125 lb Melanoidin 37 25 1.5%
8.50 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 First Wort 0 min 19.81 62.5%
0.35 oz Hallertau Mittelfruh0.35 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 30 min 4.84 21.9%
0.25 oz Hallertau Mittelfruh0.25 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 15 min 2.23 15.6%
1.60 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Beta Temperature -- 148 °F 60 min
Alpha Temperature -- 158 °F 30 min
Sparge Temperature -- 169 °F 15 min
Starting Mash Thickness: 1.6 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
0.50 g Table Salt Water Agt Mash 1 hr.
 
Yeast
White Labs - Czech Budejovice Lager Yeast WLP802
Amount:
1 Each
Cost:
Attenuation (custom):
76%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.75 (M cells / ml / ° P) 355 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
userwaterprofile-14400
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 1 5 43 57 30
RO water + 0.5 table salt, 1 epsom salt, 2 gypsum, 3 calcium chloride.

5.55 mash pH, 5.35 boil pH (adjust with lactic or phosphoric).
Mash Chemistry and Brewing Water Calculator
 
Notes

90:10 German Beer rule idea: https://www.homebrewersassociation.org/forum/index.php?topic=24627.msg325294#msg325294

Diacetyl test: https://beerandbrewing.com/make-your-best-helles/

From kai (http://braukaiser.com/wiki/index.php/Edel_Hell):
Propagate about 5 - 6 gram of dense sediment for every liter of wort that will be pitched. This will result in a pitching rate of about 25 Million cells per ml.

(18 l pitched wort will require about 100 g dense yeast sediment)

If this beer is brewed with lactic acid additions to both mash and boil, the pre-boil pH should be lowered to 5.3 - 5.4 through the use of lactic acid. I used about 0.08 ml 88% lactic acid per liter of pre-boil wort (2 ml for a pre boil volume of 25 l) which dropped the pH from 5.55 to 5.35. A lower boil pH softens the bitterness that is extracted from the hops.

Add hops after 10 min boil and boil for another 60 min. The total evaporation should be kept to 10 - 15% of the pre-boil volume. Chill to pitching temperature of 6 C (43 F). Aerate wort well to reach an oxygen level of 10 - 12 mg/l. In a 18 l batch this requires 90s pure O2 through a sintered stone for me.

Take a sample of wort for a Fast Ferment Test. This is very important for monitoring the fermentation.

Allow the beer temperature to rise to 8 C (46-47 F) and let the beer ferment at this temperature for 10 to 14 days. Transfer the beer to a lagering vessel while carrying over some yeast. Raise the temperature to 20 - 22 C (68 - 72 F) for 3-5 days for a maturation rest or until its attenuation is within 1 - 2 % of the attenuation limit determined by the fast ferment test.

Cool the beer to a cold conditioning temperature of 0 C (32 F) and hold it there for 4 - 6 weeks before transfering it to a serving keg or filling it into bottles. The cold conditioning time, if done in cornelius kegs, can also be used to carbonate the beer if that has not already been done during the maturation rest. If the beer is going to be bottle conditioned fresh yeast should be added.

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  • Public: Yup, Shared
  • Last Updated: 2018-08-29 11:43 UTC
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