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Sitzung Helles

189 calories 20.8 g 12 oz
Beer Stats
Method: All Grain
Style: Munich Helles
Boil Time: 60 min
Batch Size: 7 gallons (fermentor volume)
Pre Boil Size: 8.5 gallons
Post Boil Size: 7.3 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Jonathan Permen of Impalling Alers
Calories: 189 calories (Per 12oz)
Carbs: 20.8 g (Per 12oz)
URL: https://www.homebrewersassociation.org/homebrew-recipe/sitzung-helles-2/
Created Saturday October 19th 2019
1.057
1.016
5.37%
21.3
4.17
5.74
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14.25 lb German - Pilsner14.25 lb Pilsner 38 1.6 94.9%
0.44 lb Weyermann - Munich Type I0.44 lb Munich Type I 38 6 2.9%
0.16 lb Castle Malting - Château Biscuit0.16 lb Château Biscuit 35 17 1.1%
0.16 lb Bestmalz - Melanoidin0.16 lb Melanoidin 35 20 1.1%
15.01 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.85 oz Hallertau Mittelfruh1.85 oz Hallertau Mittelfruh Hops Pellet 3.75 First Wort 60 min 21.3 100%
1.85 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
8.5 gal Infusion 154 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
1 g Epsom Salt Water Agt Mash 0 min.
1 each Gelatin Fining Kegging 0 min.
 
Yeast
Wyeast - Munich Lager 2308
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
48 - 56 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 130 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 27.65 psi       CO2 Level: 2.5 Volumes
 
Target Water Profile
Toronto
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
62.8 11.4 15 75.3 34.6 90
Mash Chemistry and Brewing Water Calculator
 
Notes

Won gold medal in Category #1: Light Lager during the 2012 National Homebrew Competition Final Round in Seattle, WA.

https://www.homebrewersassociation.org/homebrew-recipe/sitzung-helles-2/


  1. Single infusion mash at 154° F (68° C) for 60 minutes.
  2. Primary fermentation for 6 weeks at 48° F (9° C).
  3. Forced CO2 to carbonate (2.5 vol) 1 package gelatin finings (in keg).



Award Winning Recipe
Recipe Photos
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2019-10-19 18:50 UTC
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