Christmas Helles Bock - Beer Recipe - Brewer's Friend

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Christmas Helles Bock

196 calories 16.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Helles Bock
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.75 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Miles & Nick
Calories: 196 calories (Per 12oz)
Carbs: 16.7 g (Per 12oz)
Created: Saturday November 4th 2023
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Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Weyermann - Barke Pilsner Malt9 lb Barke Pilsner Malt 37.03 1.75 64.3%
3 lb American - Vienna3 lb Vienna 35 4 21.4%
1.50 lb Weyermann - Munich Type II (Dark)1.5 lb Munich Type II (Dark) 37 10 10.7%
0.25 lb Belgian - Biscuit0.25 lb Biscuit 35 23 1.8%
0.25 lb German - Melanoidin0.25 lb Melanoidin 37 25 1.8%
14 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Barth-Haas - Mandarina Bavaria1 oz Mandarina Bavaria Hops Pellet 6.7 Boil 45 min 22.65 50%
1 oz Barth-Haas - Mandarina Bavaria1 oz Mandarina Bavaria Hops Pellet 6.7 Boil 15 min 12.24 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.50 g Gypsum Water Agt Mash 0 min.
3.50 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
2.50 g Baking Soda Water Agt Mash 0 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
3 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 107 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
BrewRO Reverse Osmosis
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 1.75 qt/lb 6.13 24.5  
Mash volume with grains 7.25 29  
Grain absorption losses -1.75 -7  
Remaining sparge water volume (equipment estimates 2.95 g | 11.8 qt) 3.63 14.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7.75 31  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.75 39
Equipment Profile Used: System Default
 
Notes

Recipe adapted from:

Direct fire Hochkurz mash: 145ºF for 40 minutes. 158ºF for 20 minutes. Mash out at 168ºF for 10 minutes. Batch sparge, drain 100% then add sparge water at 180ºF, should even out at ~168ºF. Use a 4 L stir plate starter, decanted before pitch. Oxygenate w/ pure O2 for 90 seconds. Pitch yeast at 48ºF, set regulator to 50ºF. Then follow this schedule: 2 days after pitch set regulator to 55ºF/12.5ºC 4 days after pitch set regulator to 60ºF/15.5ºC 6 days after pitch set regulator to 65ºF/18.5ºC 12 days after pitch set regulator to 32ºF/0ºC. 13 days after add gelatin 14 days after pitch transfer to keg and carb.

https://www.homebrewersassociation.org/homebrew-recipe/malty-boye-helles-bock/

Doughed in with just shy of 7 gallons (~6.8 gallons) @ 145F.

Let stand for 10, then circulated for 5. Then pulled the grain basket drained it and resubmerged.

Then stirred it up, let it sit for 5, recirculated for 10, then pulled the basket again. Did this 3 times @ 145, then bumped to 155 did this twice, then brought up to 168 then pulled basket for the mash out.

Sparged 2 gallons over the grain basket.

Pre boil volume was just shy of 7.5 gallons.

Boiled on 95% power for 90 minutes.

OG: 1.058 Hyrdo 1.056 Refrac

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  • Last Updated: 2023-11-05 19:34 UTC