Helles/Saison 1st Double Brew - Beer Recipe - Brewer's Friend

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Helles/Saison 1st Double Brew

162 calories 12.9 g 12 oz
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Beer Stats
Method: All Grain
Style: International Pale Lager
Boil Time: 70 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13.5 gallons
Post Boil Size: 11.8 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Eric lembke
Calories: 162 calories (Per 12oz)
Carbs: 12.9 g (Per 12oz)
Created: Wednesday July 3rd 2019
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Fermentables
Amount Fermentable Cost PPG °L Bill %
18 lb German - Pilsner18 lb Pilsner 38 1.6 92.3%
0.50 lb German - Melanoidin0.5 lb Melanoidin 37 25 2.6%
1 lb German - Vienna1 lb Vienna 37 4 5.1%
19.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Magnum1 oz Magnum Hops Pellet 15 Boil 60 min 24.13 50%
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 4 Whirlpool at 185 °F 0 min 0.89 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 tsp Wyeast - Beer Nutrient Water Agt Boil 10 min.
2 each Whirlfloc Water Agt Boil 10 min.
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
8 g Gypsum Water Agt Mash 1 hr.
1 g Table Salt Water Agt Mash 1 hr.
4 tsp Lactic acid Water Agt Mash 1 hr.
 
Yeast
Omega Yeast Labs - French Saison OYL-026
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Low
Optimum Temp:
65 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 181 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Helles water profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 1 7 40 58 20
RO water for mash
8 g or 2 tsp gypsum
5 g or 1.1 tsp calcium chloride
1 g or 0.2 tsp salt
4 tsp lactic acid
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 gal Rims Infusion -- 153 °F 60 min
11 gal Rims Sparge -- 165 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.83 gal (51.3 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.82 gal (3.3 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 7.31 29.3  
Mash volume with grains 8.87 35.5  
Grain absorption losses -2.44 -9.8  
Remaining sparge water volume (equipment estimates 8.2 g | 32.8 qt) 8.88 35.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.83 g | 51.3 qt) 13.5 54  
Boil off losses -1.75 -7  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 11.04 g | 44.2 qt) 11.8 47.2  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 11.76 g | 47.1 qt) 11 44  
Total: 16.19 64.8
Equipment Profile Used: System Default
 
Notes

Yeast for Helles - WLP 838 Southern German Lager (starter)
or Wyesst 2308 Munich Lager or omega oyl 111
Used Omega oyl111

Yeast for Saison - French Saison Wyeast 3711
Used Omega Oyl026

Boil 0.5 lbs to add to saison. Will increase OG to 1.058
FG 1.007 or 6.64%

Step mash
113 for 7 minutes - acid rest
122 for 20 minutes- protein rest
145 for 10 minutes- beta rest
154 for 20 minutes- alpha rest
168 for 10 minutes- mash out

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  • Last Updated: 2019-08-25 12:58 UTC