What The Helles! (Perle & Aurora) - Beer Recipe - Brewer's Friend

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What The Helles! (Perle & Aurora)

169 calories 19.2 g 12 oz
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Beer Stats
Method: BIAB
Style: Munich Helles
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Justin McClenahan
Calories: 169 calories (Per 12oz)
Carbs: 19.2 g (Per 12oz)
Created: Saturday December 29th 2018
1.051
1.015
4.8%
25.1
9.4
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb German - Pilsner8 lb Pilsner 38 1.6 81%
1.50 lb German - Vienna1.5 lb Vienna 37 4 15.2%
6 oz German - Melanoidin6 oz Melanoidin 37 25 3.8%
9.87 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.30 oz Styrian Aurora0.3 oz Styrian Aurora Hops Pellet 8 First Wort 90 min 10.68 16.7%
0.50 oz Perle0.5 oz Perle Hops Pellet 4.9 Boil 20 min 5.61 27.8%
0.50 oz Styrian Aurora0.5 oz Styrian Aurora Hops Pellet 8 Whirlpool at 212 °F 20 min 5.45 27.8%
0.50 oz Perle0.5 oz Perle Hops Pellet 4.9 Whirlpool at 212 °F 20 min 3.34 27.8%
1.80 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
2.03 ml Phosphoric acid Water Agt Mash 1 hr.
1 each Whirlfloc Fining Boil 15 min.
0.29 ml Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
White Labs - Munich Helles Yeast WLP860
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Medium
Optimum Temp:
48 - 52 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 394 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.47 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
44 1 7 41 58 20
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Protein Rest Temperature -- 122 °F 30 min
Saccharification Rest Infusion -- 154 °F 30 min
3 gal Fly Sparge Sparge -- 170 °F 15 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.26 g | 37.1 qt) 8.48 33.9  
Mash volume with grains (equipment estimates 10.05 g | 40.2 qt) 9.27 37.1  
Grain absorption losses -1.23 -4.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.78 g | 31.1 qt) 7 28  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 5.5 22  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Top off amount 0.04 0.2  
Volume into fermentor 5.5 22  
Total: 8.48 33.9
Equipment Profile Used: System Default
 
Notes

Original Recipe: https://www.homebrewersassociation.org/homebrew-recipe/what-the-helles/

Start with RO water, adding minerals to achieve water profile: Ca = 44, Mg = 1, Na = 7, SO4 = 58, Cl = 41, and HCO3 = 20. Note: Acidulated malt was used to adjust RO water pH. Other liquid acid additions can be used in the mineral additions (phosphoric for example) in place of Acidulated malt if desired.

Double infusion mash. Protien rest at 122° F for 30 minutes. Saccharification rest at 154° F for 30 minutes. No mash out.

Sparge, collect runnings and boil for 90 minutes. Conduct a 20 minute whirlpool after knockout, adding hop additions.

Primary fermentation: Chill to 50° F and pitch starter yeast. Allow to free climb to 54° F. Diacetyl rest at 66° F for 3-days. After the diacetyl rest is complete transfer to secondary or dump yeast and slowly reduce temperature to 38° F. Lager for 30 days

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  • Last Updated: 2019-12-28 19:24 UTC