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HELLES BOCK

Method: All Grain
Style: Helles Bock
Boil Time: 90 min
Batch Size: 6.25 gallons (fermentor volume)
Pre Boil Size: 7.75 gallons
Post Boil Size: 6.25 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 76% (brew house)
Source: M Sweebe
Hop Utilization: 98%
Calories: 224 calories (Per 12oz)
Carbs: 25.4 g (Per 12oz)

Created: Saturday February 22nd 2020

Original Gravity:

1.067

Final Gravity:

1.020

ABV (standard):

6.2%

IBU (tinseth):

34.3

SRM (morey):

6.9

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
12 lb	German - Pilsner12 lb Pilsner	38	1.6	81.4%
1.75 lb	German - CaraHell1.75 lb CaraHell	34	11	11.9%
1 lb	Aromatic Malt1 lb Aromatic Malt	35	20	6.8%
14.75 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.80 oz	Northern Brewer0.8 oz Northern Brewer Hops	Pellet	8.2	Boil	90 min	20.18	24.8%
1.10 oz	Hallertau Mittelfruh1.1 oz Hallertau Mittelfruh Hops	Pellet	3.8	First Wort	15 min	14.14	34.2%
1.32 oz	Hallertau Mittelfruh1.32 oz Hallertau Mittelfruh Hops	Pellet	3.8	Aroma	0 min		41%
3.22 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.80 oz	Northern Brewer (Pellet)	20.18	24.8%
2.42 oz	Hallertau Mittelfruh (Pellet)	14.14	75.2%
3.22 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
18.75 qt	PROTEIN REST	Infusion	128 °F	122 °F	30 min
11.1 qt	STARCH CONVERSION	Infusion	212 °F	152 °F	60 min
Starting Mash Thickness: 1.27 qt/lb Starting Grain Temp: 68 °F

Other Ingredients

Amount	Name	Cost	Type	Use	Time
5 tsp	Five Star Chemicals - 5.2 pH Stabilizer		Water Agt	Mash	90 min.
1 each	Whirlfloc tablet		Fining	Boil	15 min.

Yeast

Wyeast - Gambrinus Style Lager 2002-PC

Amount:	1 Each	Cost:
Attenuation (custom):	69%	Flocculation:	Med-High
Optimum Temp:	46 - 56 °F	Starter:	No
Fermentation Temp:	50 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 136 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 14.44 psi Temp: 40 °F CO₂ Level: 2.7 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
MUNICIPAL WATER SUPPLY RAN THROUGH A GE UNDER COUNTER FILTRATION SYSTEM TREAT WITH 5 STAR PH STABILIZER.
Mash Chemistry and Brewing Water Calculator

Notes

CRUSH GRAIN AND ADD TO BREW POT WITH 18.75 QUARTS OF 128 DEGREE WATER TREATED WITH 5 STAR PH STABILIZER. TEMERATURE SHOULD STABALIZE AT 122 DEGREES. HOLD FOR A 30 MINUTE PROTEIN REST. ADD 11.1 QUARTS OF BOILINQ WATER AND HEAT TO ACHIEVE 152 DEGREES AND HOLD FOR A 60 MINUTE STARCH CONVERSION REST. ADD HEAT AND RAISE TEMPERATURE TO 168 DEGREES FOR MASH OUT. SPARGE TO COLLECT 7.75 GALLONS OF WORT. BRING TO A BOIL AND FOLLOW HOP AND OTHER INGREDIENT SCHEDULE. BOIL 90 MINUTES. COOL TO 68 DEGREES AND TRANSFER TO FERMENTER. TOTAL VOLUME SHOULD BE 6.25 GALLONS, ADJUST IF NECCESSARY. PITCH YEAST. ONCE FERMENTATION IS VISIBLE, LOWER TEMPERATURE TO 50 DEGREES. AFTER 1 WEEK, RACK TO SECONDARY. AFTER 3 MORE WEEKS BOTTLE OR KEG.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2022-02-15 22:54 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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