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German Helles

Method: All Grain
Style: Munich Helles
Boil Time: 60 min
Batch Size: 9 gallons (fermentor volume)
Pre Boil Size: 9.5 gallons
Post Boil Size: 8 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 82% (brew house)
Source: Kevin
Calories: 195 calories (Per 12oz)
Carbs: 19.6 g (Per 12oz)

Created: Wednesday July 14th 2021

Original Gravity:

1.059

Final Gravity:

1.014

ABV (standard):

5.8%

IBU (tinseth):

19.3

SRM (morey):

3.9

Mash pH

5.5

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
15 lb	German - Pilsner15 lb Pilsner	38	1.6	88.2%
2 lb	Munich2 lb Munich	37	6	11.8%
17 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1.50 oz	Spalter Select (Germany)1.5 oz Spalter Select (Germany) Hops	Pellet	4.5	Boil	60 min	13.56	50%
1.50 oz	Hallertau Hersbrucker1.5 oz Hallertau Hersbrucker Hops	Pellet	2.5	Boil	30 min	5.79	50%
3 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1.50 oz	Spalter Select (Germany) (Pellet)	13.56	50%
1.50 oz	Hallertau Hersbrucker (Pellet)	5.79	50%
3 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
6 gal		Infusion	161 °F	153 °F	60 min
Starting Mash Thickness: 1.5 qt/lb Starting Grain Temp: 70 °F

Other Ingredients

Amount	Name	Type	Use
4 g	Calcium Chloride (dihydrate)	Water Agt	Mash
2.70 ml	Lactic acid	Water Agt	Mash
1.50 ml	Lactic acid	Water Agt	Sparge
1 g	Gypsum	Water Agt	Mash

Yeast

Wyeast - Bohemian Lager 2124

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Medium
Optimum Temp:	48 - 58 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 173 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 2.25 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
50	2	8	70	30	15
All minerals in the mash, none in the sparge. 5.25 mash pH Added another 1.5 ml of lactic to the boil kettle.
Mash Chemistry and Brewing Water Calculator

Notes

** This recipe is scaled to make 9 gallons of beer in a 10 gallon pot. I start with 9.5 gallons, boil it down to 8.5 gallons. I ferment in two 5 gallon corny kegs. Each Corny keg already has 1.25 gallons of preboiled, treated, chilled water. I brew the beer above gravity, bitterness, etc. knowing I will dilute it back down when I add it to the fermenter that already contains water. This allows me to brew 9 gallons of finished beer from one brew session. I usually only use this strategy when making lagers as it is nice to finish with more beer from the longer process and I can also fit 4 corny kegs in my fermentation freezer.

I point this out because the volumes and amounts will likely look strange if you are trying to brew it. I would recommend going off of the percentages and scaling it to your system/volumes.

Last Updated and Sharing

285

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Brews

Public: Yup, Shared
Last Updated: 2021-07-28 20:59 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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