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Helles

139 calories 12.1 g 330 ml
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Beer Stats
Method: All Grain
Style: German Pils
Boil Time: 60 min
Batch Size: 29 liters (ending kettle volume)
Pre Boil Size: 33 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 66% (ending kettle)
Calories: 139 calories (Per 330ml)
Carbs: 12.1 g (Per 330ml)
Created: Thursday February 25th 2016
1.046
1.008
5.0%
20.7
8.2
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.70 kg German - Pilsner5.7 kg Pilsner 38 1.6 89.1%
0.70 kg German - CaraMunich II0.7 kg CaraMunich II 34 46 10.9%
6.40 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
11 g Magnum11 g Magnum Hops Pellet 10 Boil 60 min 10.52 33.3%
11 g Magnum11 g Magnum Hops Pellet 10 Boil 30 min 8.08 33.3%
11 g Magnum11 g Magnum Hops Pellet 10 Boil 5 min 2.1 33.3%
33 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
9 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
The Yeast Bay - Sigmund's Voss Kveik
Amount:
1 Each
Cost:
Attenuation (custom):
81%
Flocculation:
High
Optimum Temp:
21 - 38 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.5 (M cells / ml / ° P) 497 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Ca Mg Na Cl SO4 RA
9.0 2.0 4.0 12.0 4.01 -83.0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
27 L Infusion -- 65 °C 60 min
Starting Mash Thickness: 4 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 25.6
Mash volume with grains 29.8
Grain absorption losses -6.4
Remaining sparge water volume 14.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 34.9 L) 33
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil volume (equipment estimates 27.1 L) 29
Estimated amount in fermentor 29
Total: 40.3  
Equipment Profile Used: System Default
 
Notes

Treat 31L with campden tablet & remove 8L

Strike: 23L @ 70c

7ml 60% lactic

No Salt additions

Mash calculated @ 5.33 ph

8 top up

60 minute mash
15 minute boil
Chill to pitching temp (21c)

0.5ml Amyloglucosidase added to Fermentasaurus with pressure kit & spunding set to 10psi for first 48hrs. 30psi thereafter. Tilt hydrometer

Rack when FG plateaus





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  • Last Updated: 2019-02-20 17:25 UTC