Helles Barke - Beer Recipe - Brewer's Friend

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Helles Barke

153 calories 13.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Munich Helles
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 1.5 gallons
Pre Boil Gravity: 1.085 (recipe based estimate)
Post Boil Gravity: 1.171 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 85%
Calories: 153 calories (Per 12oz)
Carbs: 13.2 g (Per 12oz)
Created: Tuesday May 4th 2021
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Fermentables
Amount Fermentable Cost PPG °L Bill %
8.80 lb Weyermann - Barke Pilsner Malt8.8 lb Barke Pilsner Malt $ 1.06 / lb
$ 9.33 		37.03 1.75 88%
12.80 oz German - Vienna12.8 oz Vienna 37 4 8%
6.40 oz German - Acidulated Malt6.4 oz Acidulated Malt 27 3.4 4%
160 oz / $ 9.33
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.20 oz Yakima Valley Hops - Perle1.2 oz Perle Hops $ 14.99 / lb
$ 1.12 		Pellet 8 Boil 60 min 20.5 54.5%
1 oz Yakima Valley Hops - Crystal1 oz Crystal Hops $ 14.99 / lb
$ 0.94 		Pellet 4.1 Boil 5 min 1.75 45.5%
2.20 oz / $ 2.06
 
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:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 85 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.47 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3 gal protein rest -- 131 °F 10 min
beta rest -- 144 °F 30 min
-- 160 °F 40 min
1/3 mash Decoction -- 212 °F 10 min
4.5 gal Batch Sparge -- 170 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 50 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.75 15  
Mash volume with grains (equipment estimates 0.55 g | 2.2 qt) 4.55 18.2  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 1.58 g | 6.3 qt) 0.75 3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.83 g | 15.3 qt) 3 12  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 1.5 6  
Top off amount 4 16  
Going into fermentor 5.5 22  
Total: 4.5 18
Equipment Profile Used: System Default
 
Notes

RO water

Maintain fermentation temperature of 47 °F (8.5 °C) for 3.5 weeks or until the completion of primary fermentation, whichever is later. Then, reduce temperature to 38 °F (3.5 °C) gradually by dropping the temperature one degree every 2 days and rest there for 1 week. Perform a similar drop in temperature until you reach 32 °F (0 °C) and lager for 3-4 weeks. Bottle or keg the beer and carbonate to approximately 2.5 volumes.

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  • Last Updated: 2021-05-06 16:56 UTC