Hoppin Helles - Beer Recipe - Brewer's Friend

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Hoppin Helles

156 calories 15 g 330 ml
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Beer Stats
Method: All Grain
Style: Munich Helles
Boil Time: 90 min
Batch Size: 20.8 liters (fermentor volume)
Pre Boil Size: 22.7 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Milkman
Calories: 156 calories (Per 330ml)
Carbs: 15 g (Per 330ml)
Created: Sunday February 28th 2016
1.051
1.011
5.2%
21.8
3.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg German - Pilsner3.5 kg Pilsner 38 1.6 77.8%
0.50 kg German - Carapils0.5 kg Carapils 35 1.3 11.1%
0.50 kg German - Munich Light0.5 kg Munich Light 37 6 11.1%
4.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Mandarina Bavaria15 g Mandarina Bavaria Hops Pellet 7.3 Boil 60 min 13.77 25.9%
10 g Mandarina Bavaria10 g Mandarina Bavaria Hops Pellet 7.3 Boil 30 min 7.06 17.2%
5 g Mandarina Bavaria5 g Mandarina Bavaria Hops Pellet 7.3 Aroma 5 min 0.92 8.6%
28 g Mandarina Bavaria28 g Mandarina Bavaria Hops Pellet 7.3 Dry Hop 5 days 48.3%
58 g / $ 0.00
 
Yeast
White Labs - German Lager Yeast WLP830
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
10 - 13 °C
Starter:
Yes
Fermentation Temp:
10 °C
Pitch Rate:
2.0 (M cells / ml / ° P) 525 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: DME      
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11.3 L Protien rest Infusion -- 56 °C 10 min
7.3 L Saccrification rest B enzymes Infusion -- 63 °C 40 min
5.7 L Saccrification rest A enzymes Infusion -- 70 °C 30 min
mash out Infusion -- 75 °C 10 min
Starting Mash Thickness: 2.7 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 12.2
Mash volume with grains 15.1
Grain absorption losses -4.5
Remaining sparge water volume (equipment estimates 22.8 L) 16
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.5 L) 22.7
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 20.8
Going into fermentor 20.8
Total: 28.1  
Equipment Profile Used: System Default
 
Notes

Note:
This is a 3 Stage Infusion Mash.The German name is Hochkurz meaning high temp low time I added a protein rest for the special malt. The Pilsner malt is my base malt it will make a nice light crisp color and taste. The Carapils will add to the head retention of the beer and I added a .5 kg Munich light to offset the Hop notes with a nice light malty taste and a little darker EBC.
To achieve Mash Temps add boiling Water
All Mash times are in Minutes.I have extended the beta sacrification rest to 40 min for a more crisp beer less sweeter beer.
I will use 1 Standard vile of WLP830 Yeast and doing a yeast starter 2 days prior to brew day fermenting between 11 and 12 celcius. The hops will add a nice citrus fruit and Melon smell. I'm going to dry hop in secondary for a better melon citrus aroma.I am boiling for 90 minutes to help with protein break down and head retention. I will be carbonating with DME to keep to Reinheitsgebot. I will be starting with 6 gallons calculating for a 1 gallon boil off. Leaving me with 5 gallons or 20 liters for fermentation.The water profile I have chosen is a light lager Pilsner works well with a German Helles.

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  • Last Updated: 2016-04-11 08:10 UTC
  • Snapshot Created: 2016-02-28 10:02 UTC