Helicious Helles - Beer Recipe - Brewer's Friend

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Helicious Helles

135 calories 13.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Munich Dunkel
Boil Time: 60 min
Batch Size: 26.5 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Olalekan Makanjuola
Calories: 135 calories (Per 12oz)
Carbs: 13.8 g (Per 12oz)
Created: Thursday September 26th 2024
1.041
1.010
4.0%
25.9
4.1
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.31 kg Finland - Pilsner Malt4.31 kg Pilsner Malt 37 2 84.5%
0.45 kg Torrified Wheat0.45 kg Torrified Wheat 36 2 8.8%
0.14 kg Finland - Melanoid Malt0.142 kg Melanoid Malt 35 27 2.8%
0.20 kg German - Acidulated Malt0.198 kg Acidulated Malt 27 3.4 3.9%
5.10 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
54 g Tettnanger54 g Tettnanger Hops Pellet 4.5 Boil 60 min 25.89 100%
54 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Yeast Nutrient Other Mash 10 min.
1 g Protofloc Fining Mash 10 min.
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Helsinki water profile
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 Liters
Strike water volume at mash thickness of 3.5 L/kg 17.9
Mash volume with grains 21.2
Grain absorption losses -5.1
Remaining sparge water volume (equipment estimates 20.6 L) 16.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 32.5 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 26.5
Going into fermentor 26.5
Total: 34.5  
Equipment Profile Used: System Default
 
Notes

Wyeast Private Collection 2247 European Lager (4 L starter) (or White Labs 830 & 833)
Medium carbonate water
Specifications:
Yield: 7 gallon batch (26.5 L)

Original Gravity: 1.05

Final Gravity: 1.012

ABV: 5%

IBU: 19.1

Efficiency: 85%

Directions:
Mash in at 130° F (54° C) and hold for 10 minute protein rest. Raise temperature to 148° F (64° C) and hold for 60 minutes. Mash out at 168° F (76°C). Fly sparge at 170° F (77° C). Boil for 90 minutes and then cool as quickly as possible. Ferment at 50° F (10° C) for two to three weeks, then keg and add gelatin to clarify. Lager at 40° F (4°C) for 3-6 weeks.

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  • Last Updated: 2024-09-26 19:56 UTC