German Helles Exportbier (S-189 Yeast) - Beer Recipe - Brewer's Friend

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German Helles Exportbier (S-189 Yeast)

171 calories 16.3 g 12 oz
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Beer Stats
Method: All Grain
Style: German Helles Exportbier
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.718 gallons
Post Boil Size: 6.2 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Jeff
Hop Utilization: 99%
Calories: 171 calories (Per 12oz)
Carbs: 16.3 g (Per 12oz)
URL: https://romancingthebeer.com/
Created: Friday December 17th 2021
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Fermentables
Amount Fermentable Cost PPG °L Bill %
10.50 lb German - Pilsner10.5 lb Pilsner 38 1.6 80.8%
2.25 lb Munich - Light 10L2.25 lb Munich - Light 10L 33 10 17.3%
4 oz Weyermann - Acidulated4 oz Acidulated 27 3.4 1.9%
13 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz BSG - Perle0.5 oz Perle Hops Pellet 7.2 Boil 60 min 12.15 20%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 4.2 Boil 15 min 7.04 40%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 4.2 Boil 5 min 2.83 40%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.11 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
0.30 g Epsom Salt Water Agt Mash 0 min.
1.30 g Gypsum Water Agt Mash 0 min.
3.69 g Calcium Chloride (dihydrate) Water Agt Sparge 1 hr.
0.36 g Epsom Salt Water Agt Mash 1 hr.
1.54 g Gypsum Water Agt Mash 1 hr.
3 ml Lactic acid Water Agt Mash 0 min.
0.53 ml Lactic acid Water Agt Sparge 1 hr.
 
Yeast
Fermentis - Saflager - Swiss Lager Yeast S-189
Amount:
1 Each
Cost:
Attenuation (avg):
84%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
63 °F
Pitch Rate:
1.75 (M cells / ml / ° P) 511 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.2 psi       Temp: 38 °F       CO2 Level: 2.4 Volumes
 
Target Water Profile
Munich (decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
59 2 8 80 44 16
Sulfate / Chloride Ratio: Very full or malty (0.6)
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.06 gal Protein Rest Strike 155 °F 144 °F 15 min
7.92 qt Decoction 212 °F 212 °F 15 min
Temperature -- 158 °F 45 min
5.62 gal Mashout Fly Sparge -- 168 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 62 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.88 19.5  
Mash volume with grains 5.92 23.7  
Grain absorption losses -1.63 -6.5  
Remaining sparge water volume (equipment estimates 5.34 g | 21.4 qt) 4.72 18.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.34 g | 33.4 qt) 7.72 30.9  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume (equipment estimates 6 g | 24 qt) 6.2 24.8  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.2 g | 24.8 qt) 6 24  
Total: 9.59 38.4
Equipment Profile Used: System Default
 
Notes

Part 1 of my Helles Series "Ex-beer-ment": To brew three batches with the same malts, hops and water profile , and change the yeast and compare the tasting notes.

Pitch yeast at 62 deg F, free rise to 65-68 deg. F. Ferment under pressure at 1 bar (+/- 15 psi). At 2/3 final gravity raise temp slowly over 2 days to 70 deg. F. for D rest. under pressure at 1 bar. On day 9, crash to 38 deg. F for min. 24 hours. Transfer to conditioning at 34 deg. F. for min. 6 weeks (or as long as you can wait) under pressure at 15 psi.

Submit to Romancing the Beer Thousand Oaks CA, Feb. 2022

Ave. Score 31<br />

Submit to Winterfest Las Vegas NV, Feb. 2022

Ave. Score 36
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  • Last Updated: 2022-02-21 19:16 UTC