KesäHelle(s) - Beer Recipe - Brewer's Friend

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KesäHelle(s)

145 calories 12.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Munich Helles
Boil Time: 90 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 31.09 liters
Post Boil Size: 25.95 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 145 calories (Per 330ml)
Carbs: 12.4 g (Per 330ml)
Created: Monday December 5th 2022
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OG: 1.049 FG: 1.010 ABV: 5.1% IBU: 21

1.048
1.008
5.3%
19.1
3.8
n/a
26.70
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.40 kg Finland - Pilsner Malt4.4 kg Pilsner Malt $ 3.00 / kg
$ 13.20 		37 2 81.5%
1 kg Finland - Vienna Malt1 kg Vienna Malt $ 3.00 / kg
$ 3.00 		36 3 18.5%
5.40 kg / $ 16.20
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
18 g Perle18 g Perle Hops $ 0.10 / g
$ 1.80 		Pellet 8.2 Boil 60 min 16.41 50%
18 g Hallertau Mittelfruh18 g Hallertau Mittelfruh Hops $ 0.10 / g
$ 1.80 		Pellet 3.75 Boil 10 min 2.72 50%
36 g / $ 3.60
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Protafloc $ 1.00 / each
$ 1.00 		Fining Mash 0 min.
$ 1.00
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
$ 5.90 / each
$ 5.90
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 104 B cells required
$ 5.90 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.92 bar       Temp: 6 °C       CO2 Level: 2.47 Volumes
 
Target Water Profile
Lahti vesijohtovesi
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 16 0
Lahdessa lisää 4g Kalsiumsulfaattia. Muualla muuta. Tähän tyyliin sopii parhaiten neutraali (tislattu) vesi.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 L Strike 55 °C 55 °C 20 min
22 L Strike 67 °C 67 °C 20 min
19 L Strike 77 °C 77 °C 20 min
11 L Sparge 77 °C 77 °C --
Starting Mash Thickness: 3.65 L/kg
Starting Grain Temp: 55 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 19.7
Mash volume with grains 23.3
Grain absorption losses -5.4
Remaining sparge water volume (equipment estimates 20.3 L) 17.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 33.7 L) 31.1
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 25 L) 26
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 26 L) 25
Total: 37.4  
Equipment Profile Used: System Default
 
Notes

Note the three- step mashing with rising temperature. This will dramatically deepen the malty / sweet white bread taste without making the beer color more dark. Note 90 min boil for decreasing DMS common for Pilsner malt.

Ferment under 10 Psi pressure appr. 7 days. <- HIGHLY RECOMMENDED for taste clarity requirement!!

If fermented naturally, decrease fermentation temperature to 12C with longer fermentation period (weeks) and add couple of days in room temperature for diacetyl break at the end part of fermentation.

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  • Last Updated: 2022-12-05 12:41 UTC