Simple German Helles - Beer Recipe - Brewer's Friend

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Simple German Helles

168 calories 16.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Munich Helles
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Jack Deharpport
Calories: 168 calories (Per 12oz)
Carbs: 16.9 g (Per 12oz)
Created: Friday April 5th 2019
1.051
1.012
5.2%
19.7
4.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb American - Pale 2-Row8 lb Pale 2-Row 37 1.8 80%
1 lb American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt) 33 1.8 10%
1 lb Briess - Bonlander Munich Malt 10L1 lb Bonlander Munich Malt 10L 35.9 10 10%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Spalt1 oz Spalt Hops Pellet 4.5 Boil 60 min 19.74 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 15 min.
3 g Gypsum Water Agt Mash 0 min.
5 g Calcium Chloride Water Agt Mash 0 min.
 
Yeast
Wyeast - Bavarian Lager 2206
Amount:
3 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
46 - 58 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.5 (M cells / ml / ° P) 358 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-
80 5 10 90 70 0
If you have soft water you should add some CaCl and some CaSO4 to add some depth. If you already have water with some hardness then add as little CaCl as possible to give you a SO4/Cl Ratio less than or equal to 1
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Dough in at 130 for 10 mins Temperature -- 134 °F 10 min
Beta Amylase Rest Temperature -- 148 °F 30 min
Alpha Amylase Rest Temperature -- 158 °F 30 min
Mash Out Temperature -- 171 °F 10 min
Starting Mash Thickness: 3 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 3 qt/lb 7.5 30  
Mash volume with grains 8.3 33.2  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 0.54 g | 2.2 qt) 1.5 6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.54 g | 26.2 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 9 36
Equipment Profile Used: System Default
 
Notes

THIS IS A DOUBLE DECOCTION MASH RECIPE!

To do a decoction mash properly you will want to remove 1 quart of thick mash per pound of grain (in this case 10 quarts). The decoctions are timed for after the dough-in and after the Beta Amylase Rest. Then you increase the heat to mash out and transfer to the boil kettle to add the hops.

You can use any hops you have lying around because they won't impart much aroma, if any, but aim for 20 IBU. If you want to be authentic about it use a German hops varietal like Spalt.

The yeast you use can vary, but try to use a German lager yeast, and none of that hefeweizen phenol crap, this is a helles bier, not a banana beer.


Variations on a theme --
Take this decoction recipe and use it to brew all of your favorite European Lagers!

If you want to make a festbier, take this recipe and add another 2.5 pounds of 2 row and half pound of munich.

For a Marzen , add 2 lbs 20 degree L munich instead of 1 lb 10 degree L, and add C40 instead of CaraPils.

For a pilsner, sub munich for acidulated malt and hop with 3 oz Saaz 10 minutes before boil ends. Also, add more CaSO4 and less CaCl

For a dunkel, use C40 instead of Carapils and use 3/4 pound chocolate malt instead of munich

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  • Last Updated: 2019-04-05 22:18 UTC