Belle's Helles - Beer Recipe - Brewer's Friend

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Belle's Helles

169 calories 18.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Munich Helles
Boil Time: 90 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13.5 gallons
Efficiency: 73% (brew house)
Source: DrPaulsen
Calories: 169 calories (Per 12oz)
Carbs: 18.4 g (Per 12oz)
Created: Tuesday December 25th 2012
1.051
1.014
4.9%
17.9
4.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
17 lb German - Pilsner17 lb Pilsner 38 1.6 82.9%
2 lb German - Vienna2 lb Vienna 37 4 9.8%
1 lb German - Munich Light1 lb Munich Light 37 6 4.9%
8 oz German - Melanoidin8 oz Melanoidin 37 25 2.4%
20.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Hallertau Mittelfruh2 oz Hallertau Mittelfruh Hops Pellet 4.5 Boil 90 min 17.88 100%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 tsp Calcium Chloride Water Agt Boil 90 min.
2 tsp Gypsum Water Agt Boil 90 min.
2 each Whirlfloc Fining Boil 10 min.
1 tsp Wyeast Nutrient Fining Boil 10 min.
12 each Oxygen Other Primary 0 min.
 
Yeast
White Labs - German Bock Lager Yeast WLP833
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
48 - 55 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.5 (M cells / ml / ° P) 789 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 12 54 202 111 16
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
36 Dough-In Protein Rest Infusion -- 135 °F 1 min
Beta / Saccharafiction Rest Temperature -- 149 °F 30 min
Alpha / Dextrin Rest Temperature -- 160 °F 40 min
Mash Out Temperature -- 170 °F 5 min
Sparge Fly Sparge -- 170 °F 45 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.33 gal (53.3 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.33 gal (5.3 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.75 qt/lb 8.97 35.9  
Mash volume with grains 10.61 42.4  
Grain absorption losses -2.56 -10.3  
Remaining sparge water volume (equipment estimates 7.17 g | 28.7 qt) 7.34 29.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.33 g | 53.3 qt) 13.5 54  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 16.31 65.3
Equipment Profile Used: System Default
 
Notes

Won 1st place in the combined Light Lagers & Pilsners category at the 2010 Granite City homebrew contest. Results may be found at the link, below.

https://www.facebook.com/notes/granite-city-food-brewery/gcfb-homebrew-contest-winners-congratulations/107914039254067


Collect 13.5 gal at 160F, to hit 13.75 gal at boiling (0.98/0.96 = 0.98 density ratio at 160 F vs 212 F). Boil down to 12.25 gallons.

Fill Levels
Start : 13.5 gal = 3.25"
(13.75 gal = 2.95")
Finish : 12.25 gal = 4.6"

Pre-boil OG should be around 1.044 for a 76% extraction efficiency.

Start Vol = 13.25 (68F)
Stop Vol = 11.75 (68F)
Ratio = 1.13
Gravity= 44 * 1.13 = 49

Boil from 13.75 down to 12.25 gallons. It will shrink to 11.75 gal. Leaving behind 0.5 gal in the Whirlpool & 0.25 gal in the CFC will give 11 gallons total (5.5 gallons into each fermentor).

Pitch 775 Billion cells (for 11 gallons)
~800 mL of slurry (1B cell/mL, 50% yeast)
~200 gm of propagated yeast slurry
~409 gm of harvested yeast slurry (2B cells/gm)

-Try to measure out 300 gm of slurry per fermentor (600 total), assuming a 50% factor of safety.



Award Winning Recipe
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  • Last Updated: 2013-04-02 05:02 UTC