Smoked Helles Lager - Beer Recipe - Brewer's Friend

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Smoked Helles Lager

222 calories 23.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Other Smoked Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 10 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Michael J. Gabel, Sr.
Hop Utilization: 98%
Calories: 222 calories (Per 12oz)
Carbs: 23.1 g (Per 12oz)
Created: Friday January 22nd 2021
1.067
1.017
6.9%
17.4
5.0
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.90 lb German - Pilsner10.9 lb Pilsner 38 1.6 78.4%
3 lb Briess - Cherry Wood Smoked Malt3 lb Cherry Wood Smoked Malt 37 5 21.6%
13.90 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Perle0.25 oz Perle Hops Pellet 8.2 First Wort 0 min 8.35 13.2%
0.15 oz Perle0.15 oz Perle Hops Pellet 8.2 Boil 40 min 4 7.9%
0.50 oz Hersbrucker0.5 oz Hersbrucker Hops Pellet 4 Boil 10 min 2.68 26.3%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Hop Stand 0 min 2.38 52.6%
1.90 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 oz Amylase Enzyme Other Mash 0 min.
 
Yeast
Wyeast - Bavarian Lager 2206
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
46 - 58 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 119 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 27.65 psi       Temp: 68 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Boyertown Water Autority
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.21 20.9  
Mash volume with grains 6.32 25.3  
Grain absorption losses -1.74 -7  
Remaining sparge water volume (equipment estimates 3.85 g | 15.4 qt) 6.78 27.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.07 g | 28.3 qt) 10 40  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume (equipment estimates 5.54 g | 22.2 qt) 6 24  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.96 g | 23.9 qt) 5.5 22  
Total: 11.99 48
Equipment Profile Used: System Default
 
Notes
  1. Mash in with 5.5 Gallons of water, at a strike temperature of 165F, for 1 hour.
  2. Add 1.5 Gallons of water, at approximately 149F and allow to mash for 8-12 hours.
  3. Mash out with 3 Gallons of water, at approximately 149F. Transferring approximately 8 Gallons to the kettle. Making certain to add the 1/4oz of Perle Hops Pellets.
  4. Boil wort for approximately 60 minutes, following the remaining hops and other ingredients schedules.
  5. Reduce temperature to approximately 60F.
  6. Transfer to primary fermentation vessel, and pitch yeast.
  7. Remain in primary fermentation approximately 2-3 weeks.
  8. Transfer to secondary fermentation vessel and lager at 38F for approximately 6 weeks.
    • For added flavoring bake a chunk of cherry wood in the oven for approximately 30 minutes and cool. Then place in secondary fermentation vessel at the time of transfer.
  9. Transfer to serving vessel and carbonate to 2.3-2.7 vols.
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  • Last Updated: 2021-01-22 20:12 UTC