Heileman’s Special Export - Beer Recipe - Brewer's Friend

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Heileman’s Special Export

199 calories 16.9 g 12 oz
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Beer Stats
Method: BIAB
Style: German Helles Exportbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.6 gallons
Post Boil Size: 6.1 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 70% (brew house)
Source: BrewmasterJohn
Calories: 199 calories (Per 12oz)
Carbs: 16.9 g (Per 12oz)
Created: Thursday February 11th 2021
1.061
1.010
6.7%
23.8
7.5
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.10 lb US - Pale 2-Row8.1 lb Pale 2-Row 37 1.8 60.9%
1.60 lb Munich - Light 10L1.6 lb Munich - Light 10L 33 10 12%
1.60 lb American - Caramel / Crystal 10L1.6 lb Caramel / Crystal 10L 35 10 12%
11 oz American - Carapils (Dextrine Malt)11 oz Carapils (Dextrine Malt) 33 1.8 5.2%
5 oz German - Vienna5 oz Vienna 37 4 2.3%
1 lb Torrified Wheat1 lb Torrified Wheat 36 2 7.5%
13.30 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
17 g Perle17 g Perle Hops Pellet 5 Boil 60 min 10.46 33.3%
17 g Tettnang17 g Tettnang Hops Pellet 5 Boil 60 min 10.46 33.3%
17 g Hallertau Mittelfruh17 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 10 min 2.85 33.3%
51 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4.50 g Baking Soda Water Agt Mash 1 hr.
4 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
1.50 g Epsom Salt Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
54.10 ml Phosphoric acid Water Agt Mash 1 hr.
0.50 tsp Yeast Nutrient Other Boil 10 min.
1 tsp Irish Moss Fining Boil 5 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
63 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 109 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.45 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Acidify all brewing water to a pH of 5.5 (at room temperature) using phosphoric acid and a pH meter

The mash pH for base malts is 5.8-6.0: add crystal/caramel malts and dark grains AFTER the mash is finished.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9.2 gal Infusion 156 °F 150 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.98 g | 35.9 qt) 9.51 38.1  
Mash volume with grains (equipment estimates 10.04 g | 40.2 qt) 10.58 42.3  
Grain absorption losses -1.66 -6.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.07 g | 28.3 qt) 7.6 30.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.1 24.4  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 6.1 g | 24.4 qt) 5.5 22  
Total: 9.51 38.1
Equipment Profile Used: System Default
"Heileman’s Special Export" German Helles Exportbier beer recipe by BrewmasterJohn. BIAB, ABV 6.65%, IBU 23.77, SRM 7.49, Fermentables: (Pale 2-Row, Munich - Light 10L, Caramel / Crystal 10L, Carapils (Dextrine Malt), Vienna, Torrified Wheat) Hops: (Perle, Tettnang, Hallertau Mittelfruh) Other: (Baking Soda, Calcium Chloride (anhydrous), Epsom Salt, Gypsum, Phosphoric acid, Yeast Nutrient, Irish Moss)
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  • Last Updated: 2023-08-31 17:13 UTC