Smoked Helles - Beer Recipe - Brewer's Friend

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Smoked Helles

167 calories 16.1 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: 14.57 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 69% (ending kettle)
Source: Dustin
Calories: 167 calories (Per 12oz)
Carbs: 16.1 g (Per 12oz)
Created: Sunday January 19th 2025
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Munich Helles 2021

by ad103458

OG: 1.062 FG: 1.014 ABV: 6.2% IBU: 21

1.051
1.011
5.2%
19.1
4.3
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Weyermann - Pilsner10 lb Pilsner 36 1.5 41%
5.80 lb Weyermann - Barke Pilsner Malt5.8 lb Barke Pilsner Malt 37.03 1.75 23.8%
2.40 lb Weyermann - Munich Type I2.4 lb Munich Type I 38 6 9.8%
6.20 lb Weyermann - Beech Smoked Barley6.2 lb Beech Smoked Barley 35 2.7 25.4%
24.40 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.10 oz Hallertau Mittelfruh1.1 oz Hallertau Mittelfruh Hops Pellet 3.3 First Wort 0 min 7.28 30.6%
2 oz Hallertau Mittelfruh2 oz Hallertau Mittelfruh Hops Pellet 3.3 Boil 60 min 11.25 55.6%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 3.3 Boil 5 min 0.56 13.9%
3.60 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) 201 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: 14.39 gal (57.54 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 2.39 gal (9.54 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 9.15 36.6  
Mash volume with grains 11.1 44.4  
Grain absorption losses -3.05 -12.2  
Remaining sparge water volume 8.72 34.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 14.39 g | 57.5 qt) 14.57 58.3  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.14 -0.5  
Post boil volume (equipment estimates 12.19 g | 48.7 qt) 12 48  
Estimated amount in fermentor 12 48  
Total: 17.87 71.5
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: 2025-01-28 04:11 UTC