SMOKED HELLES - Beer Recipe - Brewer's Friend

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SMOKED HELLES

236 calories 22.7 g 0.5 L
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Beer Stats
Method: All Grain
Style: International Pale Lager
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 5.6 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 236 calories (Per 0.5L)
Carbs: 22.7 g (Per 0.5L)
Created: Friday June 12th 2020
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1.051
1.011
5.2%
28.5
5.1
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb German - Bohemian Pilsner7 lb Bohemian Pilsner 38 1.9 71.8%
1.50 lb Briess - Cherry Wood Smoked Malt1.5 lb Cherry Wood Smoked Malt 37 5 15.4%
0.50 lb German - CaraFoam0.5 lb CaraFoam 37 1.8 5.1%
0.50 lb German - Acidulated Malt0.5 lb Acidulated Malt 27 3.4 5.1%
0.25 lb German - Melanoidin0.25 lb Melanoidin 37 25 2.6%
9.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.35 oz Magnum0.35 oz Magnum Hops Pellet 15 Boil 60 min 22.24 20%
0.70 oz Hallertau Mittelfruh0.7 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 10 min 4.03 40%
0.70 oz Hallertau Mittelfruh0.7 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 5 min 2.22 40%
1.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
1.50 g Gypsum Water Agt Mash 0 min.
 
Yeast
Escarpment Labs - Isar Lager
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
Med-High
Optimum Temp:
50 - 59 °F
Starter:
No
Fermentation Temp:
55 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 358 B cells required
$ 0.00 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1 gal Steeping -- 140 °F 15 min
2 gal Infusion -- 152 °F 75 min
4 gal Batch Sparge -- 172 °F 30 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.66 14.6  
Mash volume with grains 4.44 17.7  
Grain absorption losses -1.22 -4.9  
Remaining sparge water volume (equipment estimates 5.13 g | 20.5 qt) 5.31 21.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.32 g | 29.3 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.6 22.4  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.6 g | 22.4 qt) 5 20  
Total: 8.97 35.9
Equipment Profile Used: System Default
 
Notes

mill the grains and mash in at 50c. Rest for 10 minutes.
Scoop out about one-third of the mash (from the thickest part) and, in a separate pot, bring it to boil. Boil for 5 minutes, then return it to the main mash to raise the overall temperature to about 62c. Rest 20 minutes.
Take about one-third of the mash again, bring it to a boil, and return it to the main mash to bring the overall temperature to about 70c. Rest 20 minutes.
Finally, take about one-third of the mash again, bring to boil, and return it to the main mash to bring the overall temperature to about 76c. Rest 10 min and mash out.
Sparge and top up as necessary to obtain 6.5 gallons of wort - or more (depending on evaporation rate).
Boil 90 min

After boil, chill wort to 10c, aerate and pitch yeast.
Ferment at 10c for about 2 weeks. Raise temp to 13c.
Over 3 days lower temp to 0c and lager for 30 days.
Package 2.3 vol.

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  • Last Updated: 2020-06-17 14:01 UTC