Smoked Helles 5.5 gal - Beer Recipe - Brewer's Friend

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Smoked Helles 5.5 gal

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: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.38 gallons
Post Boil Size: 6.48 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 74% (brew house)
Source: Dustin
Calories: 167 calories (Per 12oz)
Carbs: 16.1 g (Per 12oz)
Created: Monday April 21st 2025
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Fermentables
Amount Fermentable Cost PPG °L Bill %
4.27 lb Weyermann - Pilsner4.27 lb Pilsner 36 1.5 40.9%
2.48 lb Weyermann - Barke Pilsner Malt2.48 lb Barke Pilsner Malt 37.03 1.75 23.8%
1.03 lb Weyermann - Munich Type I1.03 lb Munich Type I 38 6 9.9%
2.65 lb Weyermann - Beech Smoked Barley2.65 lb Beech Smoked Barley 35 2.7 25.4%
10.43 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.59 oz Hallertau Mittelfruh0.59 oz Hallertau Mittelfruh Hops Pellet 2.8 First Wort 0 min 7.05 28.1%
0.85 oz Hallertau Mittelfruh0.85 oz Hallertau Mittelfruh Hops Pellet 2.3 Boil 60 min 7.09 40.5%
0.39 oz Hallertau Mittelfruh0.39 oz Hallertau Mittelfruh Hops Pellet 2.8 Boil 60 min 3.96 18.6%
0.27 oz Hallertau Mittelfruh0.27 oz Hallertau Mittelfruh Hops Pellet 2.8 Boil 5 min 0.55 12.9%
2.10 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.46 tsp wln1000 Water Agt Boil 10 min.
0.46 each Whirlfloc tablet Water Agt Mash 5 min.
 
Yeast
White Labs - Southern German Lager Yeast WLP838
Amount:
4.58 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) 92 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
5.75 gal Strike 160 °F 142 °F 40 min
Temperature -- 152 °F 40 min
2.89 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 2.2 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2.2 qt/lb 5.74 22.9  
Mash volume with grains 6.57 26.3  
Grain absorption losses -1.3 -5.2  
Remaining sparge water volume (equipment estimates 3.65 g | 14.6 qt) 3.2 12.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.83 g | 31.3 qt) 7.38 29.5  
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) 6.48 25.9  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.48 g | 25.9 qt) 5.5 22  
Total: 8.93 35.7
Equipment Profile Used: System Default
 
Notes

5.4 mash pH, Acidify post boil to 5.1 pH

Add 2 ml acid at flameout

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: 2025-04-26 01:55 UTC