Saaz and HM Helles Exportbier - Beer Recipe - Brewer's Friend

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Saaz and HM Helles Exportbier

177 calories 16.6 g 12 L
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Beer Stats
Method: All Grain
Style: German Helles Exportbier
Boil Time: 60 min
Batch Size: 40 liters (fermentor volume)
Pre Boil Size: 19 liters
Post Boil Size: 18 liters
Pre Boil Gravity: 1.113 (recipe based estimate)
Post Boil Gravity: 1.119 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Geoff Joyce
No Chill: 45 minute extended hop boil time
Calories: 177 calories (Per 12L)
Carbs: 16.6 g (Per 12L)
Created: Thursday February 1st 2024
1.054
1.011
5.6%
28.4
6.6
3.7
35.72
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg Voyager Craft Malt - Veloria Schooner4.5 kg Veloria Schooner $ 2.47 / kg
$ 11.12 		35.9 3.2 43.9%
750 g Rolled Oats750 g Rolled Oats 33 2.2 7.3%
4.50 kg Voyager Craft Malt - Vienna Schooner4.5 kg Vienna Schooner $ 2.47 / kg
$ 11.12 		36 4.3 43.9%
0.50 kg Voyager Craft Malt - Biscuit0.5 kg Biscuit $ 5.37 / kg
$ 2.69 		36.3 13.7 4.9%
10.25 kg / $ 24.92
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
55 g Hersbrucker55 g Hersbrucker Hops Pellet 4 Boil 60 min 8.61 27.5%
55 g Saaz55 g Saaz Hops Pellet 3.5 Boil 60 min 7.53 27.5%
20 g Saaz20 g Saaz Hops Pellet 3.5 Boil 45 min 2.7 10%
20 g Hersbrucker20 g Hersbrucker Hops Pellet 4 Boil 45 min 3.09 10%
25 g Saaz25 g Saaz Hops Pellet 3.5 Boil 5 min 3.01 12.5%
25 g Hersbrucker25 g Hersbrucker Hops Pellet 4 Boil 5 min 3.43 12.5%
200 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc $ 0.55 / each
$ 0.55 		Other Boil 10 min.
1 tsp Diammonium Phosphate (DAP) $ 0.06 / g
$ 0.26 		Other Boil 10 min.
$ 0.81
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
2 Each
Cost:
$ 5.00 / each
$ 10.00
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
25 - 40 °C
Starter:
No
Fermentation Temp:
30 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 187 B cells required
$ 10.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: BrownSugar       Amount: 144 g       Temp: 3 °C       CO2 Level: 3 Volumes
 
Target Water Profile
Townsville
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
12 4 17 20 1 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Water volume may be more dependent on hop boil over possibility. Volume will be as close to max as possible. Temperature 63 °C 57 °C 10 min
2.Rest (Maltose) — 62 °C — 30 min Temperature 57 °C 62 °C 30 min
3.Rest (Saccharification) — 72 °C — 35 min Temperature 62 °C 72 °C 35 min
Mash out Top Off 72 °C 78 °C 1 min
4 L Vorlauf until clear Vorlauf 3 °C -- --
10 L Batch Sparge -- -- --
Starting Mash Thickness: 2 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2 L/kg 20.5
Mash volume with grains (equipment estimates 5.3 L) 27.3
Grain absorption losses -10.3
Remaining sparge water volume (equipment estimates 15.4 L) 9.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.7 L) 19
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -1
Post boil Volume 18
Top off amount 22
Going into fermentor 40
Total: 30.2  
Equipment Profile Used: System Default
 
Notes

In the climate i live in, Townsville Qld Australia, Voss Kviek is the best option for me to go with as i don't have a great way of controlling the fermentation temp.

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  • Last Updated: 2024-09-10 23:47 UTC