Helles No - Beer Recipe - Brewer's Friend

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Helles No

53 calories 4.5 g 330 ml
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 800 liters (fermentor volume)
Pre Boil Size: 800 liters
Post Boil Size: 7.5 liters
Pre Boil Gravity: 1.018 (recipe based estimate)
Post Boil Gravity: 2.906 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 53 calories (Per 330ml)
Carbs: 4.5 g (Per 330ml)
Created: Sunday November 1st 2020
1.018
1.003
2.0%
9.1
8.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
30 kg United Kingdom - Wheat30 kg Wheat 37 2 37.5%
6 kg Crisp Malting - Dextrin Malt6 kg Dextrin Malt 36.8 1.8 7.5%
26 kg Simpsons - Golden Naked Oats26 kg Golden Naked Oats 27 7 32.5%
6 kg Rice Hulls6 kg Rice Hulls 0 0 7.5%
6 kg United Kingdom - Crystal 140L6 kg Crystal 140L 33 140 7.5%
6 kg Torrified Wheat6 kg Torrified Wheat 36 2 7.5%
80 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
213.33 g Challenger213.33 g Challenger Hops Leaf/Whole 8.5 Boil 60 min 6.98 25%
320 g Saaz320 g Saaz Hops Leaf/Whole 3.5 Boil 15 min 2.14 37.5%
320 g Saaz320 g Saaz Hops Leaf/Whole 3.5 Boil 0 min 37.5%
853.33 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1,066.67 g Coriander Seed Spice Mash 5 min.
320 g Orange peel Spice Mash 5 min.
1,066.67 g Coriander Seed Spice Mash 2 days
320 g Orange peel Spice Mash 2 days
17.07 g Brewers Clarex Fining Mash 0 min.
 
Yeast
Fermentis - Safbrew - Wheat Beer Yeast WB-06
Amount:
106.67 Each
Cost:
Attenuation (avg):
86%
Flocculation:
Low
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 1282 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
234.7 L Strike 72 °C 72 °C 30 min
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Mash tun capacity exceeded. Volume required: 252.8 L 200
Strike water volume at mash thickness of 2.5 L/kg 200
Mash volume with grains (equipment estimates -539.7 L) 252.8
Grain absorption losses -80
Remaining sparge water volume 680.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 17.5 L) 800
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -4.3
Post boil Volume 7.5
Top off amount 792.5
Going into fermentor 800
Total: 880.9  
Equipment Profile Used: System Default
 
Notes

1.Strike Temperature 89ºC - 100ºC approx. to achieve a Mash 2.Temperature of 82ºC ± 1.0ºC
3.Mash Stand time 30 minutes before commencing run-off
4.Sparge temperature 85ºC approx.
5.Total boil time 60 min
6.Collection temperature 19ºC -24ºC
7.Maximum fermentation temperature 22ºC (Fermentation time 24 hours approx.)
8.Dry Hop during fermentation and rowse with Co2
9.When gravity approaching 1015º, cool rapidly (as possible) down to 7ºC to 8ºC - Drop trub frequently and remove hops
10.Check PG after 12 hours of cooling, if gravity drops apply further cooling.
11.Hold in FV for 48 hours and cool down to 1ºC to 2ºC
12.Transfer to CT
13.Maturation time 5 days at 1ºC -2ºC
14.Force Carbonate to 2.6 Vols

Minimise Oxygen during Each Stage

Add Potassium Sorbate at CT/ Packaging 2.3 Per 4.5 Litres

Course filter for hop particles.

Do not Sterile Filter

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  • Last Updated: 2021-03-05 15:09 UTC