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Camden Hells Clone v5 38L 2-Kegs

141 calories 14.3 g 330 ml
Beer Stats
Method: All Grain
Style: German Pilsner (Pils)
Boil Time: 70 min
Batch Size: 43 liters (ending kettle volume)
Pre Boil Size: 46 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 80% (ending kettle)
Rating:
5.00 (1 Review)

Calories: 141 calories (Per 330ml)
Carbs: 14.3 g (Per 330ml)
Created Monday May 27th 2019
1.046
1.011
4.5%
39.2
7.4
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
7.50 kg Bestmalz - BEST Pilsen7.5 kg BEST Pilsen 37 3.57 94.3%
250 g Bestmalz - BEST Acidulated250 g BEST Acidulated 35.9 6 3.1%
200 g German - Melanoidin200 g Melanoidin 37 65.22 2.5%
7,950 g / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Hallertau Tradition (Germany)25 g Hallertau Tradition (Germany) Hops Pellet 6.6 Boil 70 min 10.74 15.2%
25 g Perle25 g Perle Hops Pellet 7.8 Boil 70 min 12.7 15.2%
30 g Hallertau Tradition (Germany)30 g Hallertau Tradition (Germany) Hops Pellet 6.6 Boil 15 min 6.19 18.2%
25 g Perle25 g Perle Hops Pellet 7.8 Boil 15 min 6.1 15.2%
25 g Hallertau Tradition (Germany)25 g Hallertau Tradition (Germany) Hops Pellet 6.6 Boil 3 min 1.29 15.2%
35 g Perle35 g Perle Hops Pellet 7.8 Boil 3 min 2.14 21.2%
165 g / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19.4 L Step 1 Infusion 45 °C 45 °C 15 min
Step 2 Infusion 55 °C 55 °C 15 min
Step 3 Infusion 63 °C 65 °C 30 min
Step 4 Infusion 70 °C 70 °C 10 min
Mash Out Infusion 75 °C 75 °C 10 min
20 L Sparge Fly Sparge 75 °C 75 °C 35 min
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 18 °C
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Gypsum Water Agt Mash 0 min.
2 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 0 min.
1.23 g sodium metabisulphate Other Mash 0 min.
2.05 g Yeast Nutrient Other Boil 15 min.
1.02 each Whirlfloc Fining Boil 15 min.
 
Yeast
White Labs - Munich Helles Yeast WLP860
Amount:
1.33 Each
Cost:
Attenuation (custom):
73%
Flocculation:
Medium
Optimum Temp:
9 - 11 °C
Starter:
Yes
Fermentation Temp:
10 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 738 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.44 bar       Temp: 12 °C       CO2 Level: 2.6 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
72.4 7 23 41.8 81.9 18.7
Mash Chemistry and Brewing Water Calculator
 
Notes

Treat water with the MSB before brewing to remove chlorine/chloramine. 0.5g per 25L

Make a 2L yeast starter a few days in advance and cold crash before brew day

for the decoction mash remove a large pan (approx 4kg) of grain and being to the boil then return during the heating cycle between steps 55-60-70. Alternatively step mash or single infusion at 63C

Pitch the yeast at 8-9C and ferment at 9-10C for 10-14 days or until the fermentation slows to almost nothing

Make sure you do a diacetyl rest for 3-4 days at 18c to clean up the flavours

Cool down to 10 to add gelatine

Cold crash a 0C for 7-10 days then transfer to keg


Brewed with wyeast 2308 or White labs WLP860

Recipe Photos
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  • Public: Yup, Shared
  • Last Updated: 2023-02-27 15:13 UTC
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Fishy 01/30/2022 at 07:00pm
5 of 5

Blind taste test against real Camden hells. Almost impossible to tell them apart


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