Octoberfest Helles - Beer Recipe - Brewer's Friend

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Octoberfest Helles

143 calories 13 g 330 ml
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Beer Stats
Method: All Grain
Style: Munich Helles
Boil Time: 90 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 31 liters
Post Boil Size: 24 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 66% (brew house)
Source: Rob
Calories: 143 calories (Per 330ml)
Carbs: 13 g (Per 330ml)
Created: Monday November 23rd 2020
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1.047
1.009
5.0%
22.9
5.1
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 kg Munich1.5 kg Munich 37 6 31.3%
3 kg German - Bohemian Pilsner3 kg Bohemian Pilsner 38 1.9 62.5%
300 g German - Carapils300 g German - Carapils 35 1.3 6.2%
4.80 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Saaz25 g Saaz Hops Leaf/Whole 4.5 Boil 55 min 13.64 23.8%
30 g Hallertau Hersbrucker30 g Hallertau Hersbrucker Hops Leaf/Whole 1.8 Boil 20 min 4.05 28.6%
25 g Hallertau Hersbrucker25 g Hallertau Hersbrucker Hops Leaf/Whole 1.8 Boil 7 min 1.5 23.8%
25 g Saaz25 g Saaz Hops Leaf/Whole 4.5 Boil 7 min 3.75 23.8%
105 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
13 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast S-23
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 86 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Pilsner/Helles
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
115 5 16 30 30 12
39l water
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
34 L Sparge -- 65 °C --
5 L Sparge -- 76 °C --
Starting Mash Thickness: 6 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 6 L/kg 28.8
Mash volume with grains 32
Grain absorption losses -4.8
Remaining sparge water volume (equipment estimates 7 L) 7.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.1 L) 31
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume (equipment estimates 21 L) 24
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 24 L) 21
Total: 36.7  
Equipment Profile Used: System Default
 
Notes

13ml Lactic Acid to be added night before.
Helles Mash schedule
Gravity pre boil 1.038
Approx 31 litres at start of boil
80 min boil
25 litres post boil
Whirlpooled and cooled to 24 degrees
2 x sachets saflager 23 rehydrated in 260ml of wort/water @ 23 degrees, stirred into a cream and added whilst racking wort into the fermenter
21 litres of wort in fermenter @ 1.047
left outside to cool and then put in fermentation chamber @ 10.5 degrees.


Needs a 80 min boil to rid the DMS
Lots of yeast
Shake fermenter vigorously before pitching yeast
Start fermenting at 10 degrees, (cool wort to 10 degrees before pitching)
Increase temp to approx 15 degrees after 3-4 weeks (for 36 -48 hours) for a diacetyl rest
Rack into secondary and "lager" at around 2-5 degrees for 6 weeks to clean up,
Carb and bottle (keg) as required

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  • Last Updated: 2021-03-12 14:54 UTC