German Helles - Beer Recipe - Brewer's Friend

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German Helles

195 calories 19.6 g 12 oz
Beer Stats
Method: All Grain
Style: Munich Helles
Boil Time: 60 min
Batch Size: 9 gallons (fermentor volume)
Pre Boil Size: 9.5 gallons
Post Boil Size: 8 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 82% (brew house)
Source: Kevin
Calories: 195 calories (Per 12oz)
Carbs: 19.6 g (Per 12oz)
Created: Wednesday July 14th 2021
1.059
1.014
5.8%
19.3
3.9
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb German - Pilsner15 lb Pilsner 38 1.6 88.2%
2 lb Munich2 lb Munich 37 6 11.8%
17 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Spalter Select (Germany)1.5 oz Spalter Select (Germany) Hops Pellet 4.5 Boil 60 min 13.56 50%
1.50 oz Hallertau Hersbrucker1.5 oz Hallertau Hersbrucker Hops Pellet 2.5 Boil 30 min 5.79 50%
3 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
2.70 ml Lactic acid Water Agt Mash 0 min.
1.50 ml Lactic acid Water Agt Sparge 0 min.
1 g Gypsum Water Agt Mash 0 min.
 
Yeast
Wyeast - Bohemian Lager 2124
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
48 - 58 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 173 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 2 8 70 30 15
All minerals in the mash, none in the sparge.
5.25 mash pH

Added another 1.5 ml of lactic to the boil kettle.



Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal Infusion 161 °F 153 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6.38 25.5  
Mash volume with grains (equipment estimates 6.74 g | 26.9 qt) 7.74 30.9  
Grain absorption losses -2.13 -8.5  
Remaining sparge water volume (equipment estimates 5.61 g | 22.5 qt) 5.5 22  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 9.61 g | 38.5 qt) 9.5 38  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 8 32  
Top off amount 1 4  
Going into fermentor 9 36  
Total: 11.88 47.5
Equipment Profile Used: System Default
 
Notes


** This recipe is scaled to make 9 gallons of beer in a 10 gallon pot. I start with 9.5 gallons, boil it down to 8.5 gallons. I ferment in two 5 gallon corny kegs. Each Corny keg already has 1.25 gallons of preboiled, treated, chilled water. I brew the beer above gravity, bitterness, etc. knowing I will dilute it back down when I add it to the fermenter that already contains water. This allows me to brew 9 gallons of finished beer from one brew session. I usually only use this strategy when making lagers as it is nice to finish with more beer from the longer process and I can also fit 4 corny kegs in my fermentation freezer.

  • I point this out because the volumes and amounts will likely look strange if you are trying to brew it. I would recommend going off of the percentages and scaling it to your system/volumes.
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  • Last Updated: 2021-07-28 20:59 UTC