House Helles - Beer Recipe - Brewer's Friend

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House Helles

172 calories 14.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Munich Helles
Boil Time: 90 min
Batch Size: 13 gallons (ending kettle volume)
Pre Boil Size: 14.5 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 80% (ending kettle)
Source: HBA
Calories: 172 calories (Per 12oz)
Carbs: 14.1 g (Per 12oz)
Created: Thursday April 25th 2019
1.053
1.008
5.9%
30.3
4.6
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
19.25 lb American - Pilsner19.25 lb Pilsner 37 1.8 81.9%
3 lb American - Vienna3 lb Vienna 35 4 12.8%
12 oz German - Melanoidin12 oz Melanoidin 37 25 3.2%
8 oz German - Acidulated Malt8 oz Acidulated Malt 27 3.4 2.1%
23.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Hallertau Blanc0.75 oz Hallertau Blanc Hops Pellet 10 Boil 60 min 11.23 16.7%
0.75 oz Hallertau Mittelfruh0.75 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 4.21 16.7%
1 oz Hallertau Blanc1 oz Hallertau Blanc Hops Pellet 10 Boil 20 min 9.07 22.2%
1 oz Hallertau Blanc1 oz Hallertau Blanc Hops Pellet 10 Whirlpool 0 min 5.76 22.2%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Whirlpool 0 min 22.2%
4.50 oz / $ 0.00
 
Yeast
White Labs - Southern German Lager Yeast WLP838
Amount:
2 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Med-High
Optimum Temp:
50 - 55 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 226 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
18698
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
44 1 7 41 58 20
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 15.34 gal (61.38 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 3.34 gal (13.38 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.3 qt/lb 7.64 30.6  
Mash volume with grains 9.52 38.1  
Grain absorption losses -2.94 -11.8  
Remaining sparge water volume 10.05 40.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 15.34 g | 61.4 qt) 14.5 58  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil volume (equipment estimates 12.16 g | 48.6 qt) 13 52  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Estimated amount in fermentor 12.93 51.7  
Total: 17.69 70.8
Equipment Profile Used: System Default
 
Notes

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: 2019-04-25 01:55 UTC