Go to Helles II - Beer Recipe - Brewer's Friend

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Go to Helles II

155 calories 11.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Munich Helles
Boil Time: 80 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.81 gallons
Post Boil Size: 5.56 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Scott Garrison
Calories: 155 calories (Per 12oz)
Carbs: 11.1 g (Per 12oz)
Created: Saturday May 22nd 2021
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Rasen Mähen

by Rothrock Brewing Company

OG: 1.049 FG: 1.011 ABV: 5.0% IBU: 17

1.048
1.005
5.7%
17.3
3.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 lb German - Pilsner8.5 lb Pilsner 38 1.6 87.2%
1 lb Weyermann - Munich Type I1 lb Munich Type I 38 6 10.3%
4 oz German - Acidulated Malt4 oz Acidulated Malt 27 3.4 2.6%
9.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Magnum0.25 oz Magnum Hops Pellet 12.7 Boil 60 min 12.64 25%
0.50 oz Tettnanger0.5 oz Tettnanger Hops Pellet 2.1 Boil 40 min 3.67 50%
0.25 oz Tettnanger0.25 oz Tettnanger Hops Pellet 2.1 Boil 15 min 1.04 25%
1 oz / $ 0.00
 
Yeast
Wyeast - Bavarian Lager 2206
Amount:
0.44 Each
Cost:
Attenuation (custom):
90%
Flocculation:
Med-High
Optimum Temp:
46 - 58 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 87 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 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
Strike water volume at mash thickness of 1.5 qt/lb 3.66 14.6  
Mash volume with grains 4.44 17.7  
Grain absorption losses -1.22 -4.9  
Remaining sparge water volume (equipment estimates 5.35 g | 21.4 qt) 5.62 22.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.54 g | 30.2 qt) 7.81 31.2  
Boil off losses -2 -8  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.56 22.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.56 g | 22.2 qt) 5.5 22  
Total: 9.28 37.1
Equipment Profile Used: System Default
 
Notes

Brewed May 22, 2021

Started water to boil while grinding the grains. Decided on a single infusion of 152°F

Proceeded according to standard practice, mashed for 1 hour. Collected 5.5 gallons at 12 Brix (1.048). Added 1.25 gal of spring water for boil. This came out much too low regarding efficiency. Next time go back to decoction, efficiencies are much better.

Ended at 1.048. Fermented at 50°F for 3 weeks and then stepped up by 2-4 degrees per day for diacetyl rest until 68°F. Landed at 1.005. Racked on June 21. Cold crashed

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  • Last Updated: 2021-06-22 00:21 UTC