See you in Helles Clone - Beer Recipe - Brewer's Friend

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See you in Helles Clone

157 calories 14.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Munich Helles
Boil Time: 30 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.56 gallons
Post Boil Size: 7 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 99%
Calories: 157 calories (Per 12oz)
Carbs: 14.9 g (Per 12oz)
Created: Monday August 12th 2024
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Rasen Mähen

by Rothrock Brewing Company

OG: 1.049 FG: 1.011 ABV: 5.0% IBU: 17

1.048
1.010
4.9%
16.1
3.1
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.75 lb German - Pilsner10.75 lb Pilsner 38 1.6 100%
10.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Crystal1 oz Crystal Hops Pellet 4.3 Boil 30 min 10.92 58.8%
0.70 oz Tettnanger0.7 oz Tettnanger Hops Pellet 4.5 Boil 15 min 5.17 41.2%
1.70 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
14 each Fermcap Fining Boil 1 hr.
1 each Whirlfloc Water Agt Boil 15 min.
0.50 tsp Yeast Nutrient Other Boil 15 min.
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
1.13 ml Lactic acid Water Agt Mash 1 hr.
0.01 ml Lactic acid Water Agt Sparge 1 hr.
2 g Magnesium Chloride Water Agt Mash 1 hr.
 
Yeast
White Labs - German Lager Yeast WLP830
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 406 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.77 gal Strike 168 °F 152 °F 60 min
Temperature 152 °F 168 °F 10 min
8 gal Fly Sparge 175 °F 175 °F 30 min
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 72 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.7 18.8  
Mash volume with grains 5.56 22.3  
Grain absorption losses -1.34 -5.4  
Remaining sparge water volume (equipment estimates 3.7 g | 14.8 qt) 4.45 17.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.81 g | 27.3 qt) 7.56 30.2  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.3  
Post boil Volume (equipment estimates 6 g | 24 qt) 7 28  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 7 g | 28 qt) 6 24  
Total: 9.15 36.6
Equipment Profile Used: System Default
 
Notes

Chill wort to 52F and pitch starter. Ferment for 5-10 days or until 50% attenuation. Raise temp 5 degrees every 12 hrs to hit 65F for a diacetyl rest. Allow beer to stay at this temp until 100% attenuation (4-10 days). Transfer to secondary, remove blowoff tube and pressurize to 5 psi. Ramp temp down 5F every 12 hours , repressurizing every temp change, until it reaches 34F. Condition at 34F for 2 - 6 weeks. Add gelatin at 50F to speed process up to 1 week.

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  • Last Updated: 2024-08-26 02:51 UTC