Helles Lager - Beer Recipe - Brewer's Friend

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Helles Lager

158 calories 15.6 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: 6.75 gallons
Efficiency: 70% (brew house)
Source: Larry
Rating:
5.00 (1 Review)

Calories: 158 calories (Per 12oz)
Carbs: 15.6 g (Per 12oz)
Created: Sunday March 4th 2012
1.048
1.011
4.9%
20.3
3.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 lb German - Pilsner8.5 lb Pilsner 38 1.6 85%
1 lb German - Vienna1 lb Vienna 37 4 10%
0.50 lb German - Carapils0.5 lb Carapils 35 1.3 5%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Northern Brewer - Hallertau1.5 oz Hallertau Hops Leaf/Whole 3.9 Boil 60 min 20.26 100%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 oz Yeast Nutrient Other Boil 15 min.
0.25 oz Irish Moss Fining Boil 15 min.
 
Yeast
White Labs - German Lager Yeast WLP830
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
Yes
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Keg       Amount: 10 psi      
 
Target Water Profile
Light profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
25 2 25 25 25 25
Low mineral profile is called for in this beer.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 152 °F 90 min
Sparge -- 170 °F 20 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.38 17.5  
Mash volume with grains 5.18 20.7  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 4.93 g | 19.7 qt) 3.88 15.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.81 g | 31.2 qt) 6.75 27  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.25 33
Equipment Profile Used: System Default
 
Notes

Ferment for 3 weeks in the primary, before racking, pull it out of the fridge and let it warm to room temperature for 2 days (dialectal rest). Rack it, and leave it around 36F for 4-6 weeks for the lagering phase.

I then keg it, force carbonate, and after about 3 months it is ready to drink. The beer tastes strange when it is green. It really needs the extra time to settle down. Be patient with it, but it is worth it!

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  • Last Updated: 2013-06-13 05:51 UTC