Hella Strong Helles - Beer Recipe - Brewer's Friend

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Hella Strong Helles

224 calories 25.4 g 12 oz
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Beer Stats
Method: All Grain
Style: German Helles Exportbier
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.2 gallons
Post Boil Size: 5.63 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 224 calories (Per 12oz)
Carbs: 25.4 g (Per 12oz)
Created: Saturday November 2nd 2024
1.067
1.020
6.2%
15.5
5.6
n/a
71.21
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb German - Floor-Malted Bohemian Pilsner12 lb Floor-Malted Bohemian Pilsner $ 2.65 / lb
$ 31.80 		38 1.8 85.7%
8 oz German - CaraFoam8 oz CaraFoam $ 0.13 / oz
$ 1.04 		37 1.8 3.6%
4 oz German - Melanoidin4 oz Melanoidin $ 0.13 / oz
$ 0.52 		37 25 1.8%
4 oz German - Acidulated Malt4 oz Acidulated Malt $ 0.15 / oz
$ 0.60 		27 3.4 1.8%
1 lb Munich Malt1 lb Munich Malt $ 2.25 / lb
$ 2.25 		36.8 7.87 7.1%
224 oz / $ 36.21
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops $ 3.50 / oz
$ 3.50 		Pellet 2.3 Boil 60 min 7.77 50%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops $ 3.50 / oz
$ 3.50 		Pellet 2.3 Boil 60 min 7.77 50%
2 oz / $ 7.00
 
Yeast
White Labs - Munich Helles Yeast WLP860
Amount:
2 Each
Cost:
$ 14.00 / each
$ 28.00
Attenuation (avg):
70%
Flocculation:
Medium
Optimum Temp:
48 - 52 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 119 B cells required
$ 28.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
4g Gypsum, 2g Epsom, 2g NaCl, 4g CaCl2
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9 gal -- -- --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.25 21  
Mash volume with grains 6.37 25.5  
Grain absorption losses -1.75 -7  
Remaining sparge water volume (equipment estimates 4.58 g | 18.3 qt) 3.95 15.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.83 g | 31.3 qt) 7.2 28.8  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.63 22.5  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.63 g | 22.5 qt) 5.5 22  
Total: 9.2 36.8
Equipment Profile Used: System Default
 
Notes

Mash Notes:
Two step mash. 1st step at 146 F for 30 mins, 2nd step at 158 for 45 mins. Mashout at 170 F. Mash pH should be around 5.2.

Water Additions:
4g Gypsum, 2g Epsom, 2g NaCl, 4g CaCl2

Fermentation Profile:
start fermentation temp at 48F
2nd week raise to 52 F
beer needs to have a diacetyl rest at 60 F for 2-3 days while fermenting (should start at 60 F at 1.025)
then cold crash for a few days
transfer to secondary after cold crash to leave behind particulates

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  • Last Updated: 2024-11-03 19:10 UTC