Smoked Helles - Beer Recipe - Brewer's Friend

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Smoked Helles

164 calories 16 g 12 oz
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Beer Stats
Method: All Grain
Style: Munich Helles
Boil Time: 90 min
Batch Size: 12 gallons (ending kettle volume)
Pre Boil Size: 14.55 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 69% (ending kettle)
Source: Dustin
Calories: 164 calories (Per 12oz)
Carbs: 16 g (Per 12oz)
Created: Sunday January 19th 2025
1.050
1.011
5.1%
17.9
4.0
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11.50 lb Weyermann - Pilsner11.5 lb Pilsner 36 1.5 48.3%
8 lb Weyermann - Barke Pilsner Malt8 lb Barke Pilsner Malt 37.03 1.75 33.6%
2.40 lb Weyermann - Munich Type I2.4 lb Munich Type I 38 6 10.1%
1.90 lb Weyermann - Beech Smoked Barley1.9 lb Beech Smoked Barley 35 2.7 8%
23.80 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 First Wort 0 min 7.57 32.3%
1.60 oz Hallertau Mittelfruh1.6 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 10.29 51.6%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 0 min 16.1%
3.10 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp wln1000 Water Agt Boil 10 min.
1 each Whirlfloc tablet Water Agt Mash 5 min.
 
Yeast
White Labs - Southern German Lager Yeast WLP838
Amount:
10 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Med-High
Optimum Temp:
50 - 55 °F
Starter:
No
Fermentation Temp:
50 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 197 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.37 Volumes
 
Target Water Profile
RO
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
62 9 22 80 50 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.59 gal Strike 164 °F 147 °F 30 min
Temperature -- 154 °F 30 min
Temperature -- 167 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 14.37 gal (57.47 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 2.37 gal (9.47 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 8.93 35.7  
Mash volume with grains 10.83 43.3  
Grain absorption losses -2.98 -11.9  
Remaining sparge water volume 8.85 35.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 14.37 g | 57.5 qt) 14.55 58.2  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.12 -0.5  
Post boil volume (equipment estimates 12.18 g | 48.7 qt) 12 48  
Estimated amount in fermentor 12 48  
Total: 17.78 71.1
Equipment Profile Used: System Default
 
Notes

5.4 mash pH, Acidify post boil to 5.1 pH

perform primary at 50 F until fermentation starts to taper. Slowly ramp up to 63 for diacetyl rest and let at 63 for a few days. Slowly chill down to 48 before kegging and storing in fridge, then moving to lager fridge.

lager 4-8 weeks at 29-30 F

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  • Last Updated: 2025-01-19 04:23 UTC