Jalapeño Helles - Beer Recipe - Brewer's Friend

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Jalapeño Helles

149 calories 12.3 g 12 oz
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Beer Stats
Method: BIAB
Style: Munich Helles
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 7.23 gallons
Post Boil Size: 5.73 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (brew house)
Source: CHB
Hop Utilization: 99%
Calories: 149 calories (Per 12oz)
Carbs: 12.3 g (Per 12oz)
Created: Monday November 30th 2020
1.046
1.007
5.2%
19.8
3.1
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Weyermann - Pilsner9 lb Pilsner 36 1.5 92.3%
0.50 lb Bestmalz - BEST Chit Malt0.5 lb BEST Chit Malt 23 1.4 5.1%
0.25 lb Bestmalz - BEST Acidulated0.25 lb BEST Acidulated 35.9 2.81 2.6%
9.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz Saaz1.25 oz Saaz Hops Pellet 3.5 Boil 60 min 17.72 62.5%
0.75 oz Saaz0.75 oz Saaz Hops Pellet 3.5 Boil 5 min 2.12 37.5%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Ascorbic Acid Water Agt Mash 0 min.
1 tsp Diammonium Phosphate Water Agt Boil 15 min.
1 each Whirlfloc Water Agt Boil 15 min.
110 g Jalapeno Peppers (Halved) Water Agt Boil 5 min.
0.08 oz Amoretti Hot Pepper Extract Flavor Kegging 0 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
2 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
50 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 80 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 12.08 psi       Temp: 38 °F       CO2 Level: 2.58 Volumes
 
Target Water Profile
Commack - Filtered
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
13 2 10 10 1 42
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.7 gal BIAB Infusion 148 °F 148 °F 30 min
Temperature 170 °F 170 °F 10 min
1 gal Sparge 160 °F 160 °F 3 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.29 g | 33.2 qt) 8.7 34.8  
Mash volume with grains (equipment estimates 9.07 g | 36.3 qt) 9.48 37.9  
Grain absorption losses -1.22 -4.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.83 g | 27.3 qt) 7.23 28.9  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.25 g | 21 qt) 5.73 22.9  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 5.73 g | 22.9 qt) 5.25 21  
Total: 8.7 34.8
Equipment Profile Used: System Default
 
Notes

Ferment schedule:
-3 days at 50°F
-3-days at 55°F
-2 days at 60°F
-2 days at 65°F
-Check gravity and rest for 2 days if needed then repeat if necessary
-2 day diacetyl rest at 68°F

Tincture:
Roast the seeds of 4 Jalapeño peppers at 275F for 15 minutes, allow to cool and put them in a mason jar with just enough vodka to cover them, and let it sit for 2 weeks. Add tincture right before kegging.

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  • Last Updated: 2022-03-02 20:24 UTC