CAM HELLES & SKIES - Beer Recipe - Brewer's Friend

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CAM HELLES & SKIES

229 calories 19 g 12 oz
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Beer Stats
Method: All Grain
Style: Helles Bock
Boil Time: 90 min
Batch Size: 22.71 liters (fermentor volume)
Pre Boil Size: 28.74 liters
Post Boil Size: 25.21 liters
Pre Boil Gravity: 1.061 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 78%
Calories: 229 calories (Per 12oz)
Carbs: 19 g (Per 12oz)
Created: Monday March 17th 2025
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Maibock 2.0

by Nils P

OG: 1.069 FG: 1.016 ABV: 7.0% IBU: 28

1.070
1.011
7.7%
27.4
6.3
5.4
631.85
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.72 kg Avangard - Pilsner2.72 kg Pilsner $ 38.80 / kg
$ 105.54 		37.3 1.7 40%
1.36 kg Weyermann - Munich Type I1.36 kg Munich Type I $ 49.14 / kg
$ 66.83 		38 6 20%
2.72 kg Weyermann - Vienna Malt2.72 kg Vienna Malt $ 53.45 / kg
$ 145.38 		37 3.5 40%
6.80 kg / $ 317.75
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
93 g Hallertau Mittelfruh93 g Hallertau Mittelfruh Hops $ 37.07 / oz
$ 121.61 		Pellet 2.7 Boil 60 min 19.76 66.4%
47 g Hallertau Mittelfruh47 g Hallertau Mittelfruh Hops $ 37.07 / oz
$ 61.46 		Pellet 2.7 Boil 30 min 7.68 33.6%
140 g / $ 183.06
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Yeast Nutrient Other Boil 10 min.
2 g Whirlfloc Fining Boil 10 min.
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.50 g Gypsum Water Agt Mash 1 hr.
5.20 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
$ 131.03 / each
$ 131.03
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
12 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 136 B cells required
$ 131.03 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.86 bar       Temp: 3 °C       CO2 Level: 2.65 Volumes
 
Target Water Profile
CASA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 0 5 65 70 10
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Strike 67 °C 67 °C 60 min
11 L Sparge 75 °C 75 °C 10 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 20.4
Mash volume with grains 24.9
Grain absorption losses -6.8
Remaining sparge water volume (equipment estimates 19.3 L) 16
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 32 L) 28.7
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.7
Post boil Volume (equipment estimates 22.7 L) 25.2
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 25.2 L) 22.7
Total: 36.4  
Equipment Profile Used: System Default
 
Notes

Calienta el mosto en tu intercambiador de calor hasta que la temperatura de inoculación sea de 11°C y luego, mide la gravedad e inocula la levadura. Mi gravedad inicial fue de 1.070. Deja que la temperatura suba libremente hasta 13°C y manténla durante la fermentación. Una vez que estés a 4 puntos de gravedad específica de tu FG objetivo, que para esta cerveza es 1.015 con una gravedad final de 1.011, deja que la temperatura suba libremente hasta al menos 15.5°C, pero preferiblemente más cerca de 22°C para el resto de diacetilo. Después de 48 horas, reduce la temperatura 4 grados al día hasta llegar a 1°C. Una vez que alcances 1°C, mantenla allí durante al menos 24 horas, transfiérela al tanque brite, carbonátala a 2.5 volúmenes, trasvasa a barril y luego déjala reposar durante al menos 12 semanas. Después de 12 semanas, ¡a disfrutarla!

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  • Last Updated: 2025-03-17 17:40 UTC