Helles Yeah - Fast Lager - Beer Recipe - Brewer's Friend

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Helles Yeah - Fast Lager

156 calories 13.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Munich Helles
Boil Time: 90 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 14.5 gallons
Post Boil Size: 12.6 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 76% (brew house)
Source: Dorsthaus
Calories: 156 calories (Per 12oz)
Carbs: 13.4 g (Per 12oz)
Created: Tuesday February 2nd 2021
1.048
1.008
5.3%
18.6
4.1
n/a
58.83
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
17 lb German - Bohemian Pilsner17 lb Bohemian Pilsner $ 1.45 / lb
$ 24.65 		38 1.9 91.9%
1.50 lb Briess - Caramel Malt - 10L1.5 lb Caramel Malt - 10L $ 1.45 / lb
$ 2.18 		35.4 10 8.1%
18.50 lbs / $ 26.83
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.50 oz Hallertau Mittelfruh2.5 oz Hallertau Mittelfruh Hops $ 2.00 / oz
$ 5.00 		Pellet 4 Boil 60 min 18.57 50%
2 oz Saaz2 oz Saaz Hops $ 2.00 / oz
$ 4.00 		Pellet 3.5 Boil 0 min 40%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops $ 2.00 / oz
$ 1.00 		Pellet 4 Boil 0 min 10%
5 oz / $ 10.00
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
4 Each
Cost:
$ 5.50 / each
$ 22.00
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
57 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 174 B cells required
$ 22.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 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
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.44 gal (53.75 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.44 gal (5.75 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 6.94 27.8  
Mash volume with grains 8.42 33.7  
Grain absorption losses -2.31 -9.3  
Remaining sparge water volume (equipment estimates 9.06 g | 36.3 qt) 10.13 40.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.44 g | 53.8 qt) 14.5 58  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil Volume (equipment estimates 11 g | 44 qt) 12.6 50.4  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 12.6 g | 50.4 qt) 11 44  
Total: 17.06 68.3
Equipment Profile Used: System Default
 
Notes


Add 5.7 grams pink salt and (80 grams of premixed anhydrous) of calcium chloride to mash water. Use 10 gallons RO/DI & 10 gallons Filtered Tap.

Reverse dough in @ 95 with 17 gallons of water in kettle. Let rest 15 mins. Transfer 9 gallons thin mash to mash tuns (temper tuns with heat pads). Bring kettle to 158 and hold for 15 mins while stirring. Bring thick mash to boil for 30 mins. Transfer to tuns and bring to 149. Hold for 15 mins. Transfer 6 gallons of thin mash to kettle. Boil for 20 mins. Return to tuns to bring to 167 hold for 15 mins. Vorlauf then lauter.

Add 2.5tsp irish moss & yeast nutrient 15 mins before flame out.

Saflager 34/70 - While chilling wort, warm 440g RO/DI in microwave for 45 secs and add 4 packs of yeast to 78-84 degrees. Let rest for 20 mins while stirring into a slurry. Pitch then 2 mins of O2.

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  • Last Updated: 2021-12-02 02:23 UTC