Lyse Helles - Beer Recipe - Brewer's Friend

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Lyse Helles

141 calories 14.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Munich Helles
Boil Time: 75 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 74% (brew house)
Calories: 141 calories (Per 330ml)
Carbs: 14.3 g (Per 330ml)
Created: Wednesday January 17th 2018
1.046
1.011
4.5%
20.3
3.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.40 kg German - Pilsner4.4 kg Pilsner 38 1.6 93.6%
0.20 kg United Kingdom - Munich0.2 kg Munich 37 6 4.3%
0.05 kg Belgian - Biscuit0.05 kg Biscuit 35 23 1.1%
0.05 kg German - Melanoidin0.05 kg Melanoidin 37 25 1.1%
4.70 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g tettnang 3.740 g tettnang 3.7 Hops Pellet 3.7 First Wort 0 min 20.28 100%
40 g / $ 0.00
 
Yeast
White Labs - Copenhagen Lager Yeast WLP850
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
10 - 14 °C
Starter:
No
Fermentation Temp:
13 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 412 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ice Mountain
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
38 13 22 37 34 127
Ice Mountian water used then added...
to mash
add 2g potassium sulphate
add 6.0ml lactic targeting mash of pH 5.35

to sparge and mash out
add 3.0ml lactic
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14 L 66 Infusion -- 72 °C 60 min
8 L 76 Temperature -- 100 °C 10 min
15 L Sparge -- 77 °C --
Starting Mash Thickness: 2.6 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.6 L/kg 12.2
Mash volume with grains 15.3
Grain absorption losses -4.7
Remaining sparge water volume (equipment estimates 24.7 L) 23.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.3 L) 30
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 24
Going into fermentor 24
Total: 35.6  
Equipment Profile Used: System Default
 
Notes

Spent a bit of time finding the lactic acid and salts and initial calculations were wrong so mash in was 64deg. boiled 1litre of water and added 7min into mash to bring up to 66deg.

mashed out at 78deg. sparged to get 30litres as was splitting the batch with friend so needed a bit more wort. (last minute decision...rarely the best ones..) used a lot of water but did not change acid additions...

OG 1.040.
FG 1.046. split 10litres each and left 4 litres to trub.
Pitched yeast at 3deg and left to warm up.
Pitched 1.046 3deg Sun 21 Jan 9am.

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  • Last Updated: 2018-02-14 03:14 UTC