Helles Bock - Beer Recipe - Brewer's Friend

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Helles Bock

213 calories 18.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Maibock/Helles Bock
Boil Time: 60 min
Batch Size: 5.5 gallons (ending kettle volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 73% (ending kettle)
Source: Peter Innocenti
Rating:
4.00 (1 Review)

Calories: 213 calories (Per 12oz)
Carbs: 18.2 g (Per 12oz)
Created: Saturday April 25th 2020
1.065
1.011
7.1%
21.8
6.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb German - Pilsner8 lb Pilsner 38 1.6 61.5%
3 lb German - Vienna3 lb Vienna 37 4 23.1%
1.50 lb German - Munich Light1.5 lb Munich Light 37 6 11.5%
0.25 lb Belgian - Biscuit0.25 lb Biscuit 35 23 1.9%
0.25 lb German - Melanoidin0.25 lb Melanoidin 37 25 1.9%
13 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Hallertau Blanc0.5 oz Hallertau Blanc Hops Pellet 10 Boil 60 min 15.87 33.3%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Boil 15 min 2.76 33.3%
0.50 oz Hallertau Blanc0.5 oz Hallertau Blanc Hops Pellet 10 Boil 5 min 3.16 33.3%
1.50 oz / $ 0.00
 
Yeast
White Labs - German Lager Yeast WLP830
Amount:
1 Each
Cost:
Attenuation (custom):
82%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 497 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.6 gal Strike 150 °F 145 °F 60 min
6.6 gal 145 °F 158 °F 20 min
6.6 gal 158 °F 168 °F 10 min
0.54 gal Sparge -- -- --
Starting Mash Thickness: 2.03 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2.03 qt/lb 6.6 26.4  
Mash volume with grains 7.64 30.6  
Grain absorption losses -1.63 -6.5  
Remaining sparge water volume 1.28 5.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.06 g | 28.2 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil volume (equipment estimates 4.44 g | 17.8 qt) 5.5 22  
Estimated amount in fermentor 5.5 22  
Total: 7.88 31.5
Equipment Profile Used: System Default
 
Notes

Mash: 145ºF for 40 minutes. 158ºF for 20 minutes. Mash out at 168ºF for 10 minutes. Batch sparge. Pitch yeast at 48ºF, set regulator to 50ºF. Then follow this schedule: 2 days after pitch set regulator to 55ºF/12.5ºC 4 days after pitch set regulator to 60ºF/15.5ºC 6 days after pitch set regulator to 65ºF/18.5ºC 12 days after pitch set regulator to 32ºF/0ºC. 14 days after pitch transfer to keg and carb.

**Substituted Hallertau Blanc & Saaz for all Sterling hops in the original recipe.**

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  • Last Updated: 2020-05-12 00:17 UTC