Into the Helles Storm - Beer Recipe - Brewer's Friend

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Into the Helles Storm

166 calories 14.6 g 12 oz
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Beer Stats
Method: Extract
Style: Munich Helles
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.086 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Hop Utilization: 94%
Calories: 166 calories (Per 12oz)
Carbs: 14.6 g (Per 12oz)
Created: Friday April 4th 2025
1.051
1.009
5.6%
12.1
4.5
n/a
39.46
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 lb Briess - LME Pilsen Light6.5 lb LME Pilsen Light $ 3.75 / lb
$ 24.38 		35 2.5 86.7%
0.50 lb Briess - LME Munich0.5 lb LME Munich $ 3.97 / lb
$ 1.99 		34.5 8 6.7%
7 lbs / $ 26.36
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.50 lb Briess - Bonlander Munich Malt 10L0.5 lb Bonlander Munich Malt 10L $ 2.49 / lb
$ 1.25 		36 10 6.7%
$ 1.25
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Hallertau Tradition (Germany)0.75 oz Hallertau Tradition (Germany) Hops $ 3.09 / oz
$ 2.32 		Pellet 5 Boil 60 min 9.71 60%
0.50 oz Hallertau Tradition (Germany)0.5 oz Hallertau Tradition (Germany) Hops $ 3.09 / oz
$ 1.55 		Pellet 5 Boil 10 min 2.35 40%
1.25 oz / $ 3.86
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
$ 7.99 / each
$ 7.99
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
50 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 84 B cells required
$ 7.99 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 4.1 oz       Temp: 68 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.02 g | 24.1 qt) 2.47 9.9  
Mash volume with grains (equipment estimates 6.02 g | 24.1 qt) 2.51 10  
Grain absorption losses (steeping) -0.06 -0.3  
Volume increase from sugar/extract (early additions) 0.59 2.4  
Pre boil volume (equipment estimates 6.55 g | 26.2 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil volume 5 20  
Going into fermentor 5 20  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 2.47 9.9
Equipment Profile Used: System Default
 
Notes

Can substitute with a small amount of steeping Munich malt for complexity instead of Munich LME.

Wyeast 2124 (Bohemian Lager) or SafLager W-34/70 (Ferment at 50-55°F for best result

  1. Heat 2.5 gallons of water to about 160°F.
  2. Stir in the malt extract syrup until fully dissolved.
  3. Bring to a boil and follow the hop schedule above.
  4. After 60 minutes, remove from heat and cool wort to 50-55°F as quickly as possible.
  5. Transfer to fermenter and top up with cold water to reach 5 gallons.
  6. Pitch yeast and ferment at 50-55°F for 2-3 weeks.
  7. Lager the beer at 34-40°F for another 3-4 weeks to refine the flavor.
  8. Bottle or keg, carbonate to 2.5 volumes of CO2, and enjoy!
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  • Last Updated: 2025-04-08 10:01 UTC