Helles (return to the earth) - Beer Recipe - Brewer's Friend

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Helles (return to the earth)

160 calories 15.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Munich Helles
Boil Time: 90 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 9.9 °P (recipe based estimate)
Post Boil Gravity: 12.1 °P (recipe based estimate)
Efficiency: 90% (brew house)
Calories: 160 calories (Per 12oz)
Carbs: 15.9 g (Per 12oz)
Created: Wednesday June 7th 2023
12.1 °P
2.8 °P
4.9%
22.2
3.1
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Weyermann - Barke Pilsner Malt9 lb Barke Pilsner Malt 37.03 1.75 94.7%
0.50 lb Weyermann - Munich Type I0.5 lb Munich Type I 38 6 5.3%
9.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 90 min 6.44 16.7%
1.50 oz Hallertau Mittelfruh1.5 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 10 min 6.55 50%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 30 min 9.25 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
2 g Salt Water Agt Mash 1 hr.
2 ml Phosphoric acid Water Agt Mash 1 hr.
1 g Chalk Water Agt Mash 1 hr.
 
Yeast
Omega Yeast Labs - German Bock OYL-111
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
48 - 55 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 446 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 11.24 psi       Temp: 36 °F       CO2 Level: 2.6 Volumes
 
Target Water Profile
logies distilled wawa
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
45.8 5.2 20.6 82 49.6 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 qt Strike 157.8 °F 150 °F 45 min
3 qt Decoction 147 °F 160 °F 20 min
3 qt Decoction 160 °F 170 °F 20 min
Sparge -- -- --
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 66 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 2.97 11.9  
Mash volume with grains 3.73 14.9  
Grain absorption losses -1.19 -4.8  
Remaining sparge water volume (equipment estimates 7.33 g | 29.3 qt) 6.47 25.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.86 g | 35.5 qt) 8 32  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 6.5 26  
Going into fermentor 6.5 26  
Total: 9.44 37.8
Equipment Profile Used: System Default
 
Notes
  • Add around 1-2mL of H3PO4 at 90 minutes to get pre boil pH at or below 5.2. KO pH target of 5.
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  • Public: Yup, Shared
  • Last Updated: 2024-05-27 17:14 UTC