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Hella Strong Helles

Method: All Grain
Style: German Helles Exportbier
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.2 gallons
Post Boil Size: 5.63 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 224 calories (Per 12oz)
Carbs: 25.4 g (Per 12oz)

Created: Saturday November 2nd 2024

Original Gravity:

1.067

Final Gravity:

1.020

ABV (standard):

6.2%

IBU (tinseth):

15.5

SRM (morey):

5.6

Mash pH

n/a

Cost $

71.21

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
12 lb	German - Floor-Malted Bohemian Pilsner12 lb Floor-Malted Bohemian Pilsner	$ 2.65 / lb $ 31.80	38	1.8	85.7%
8 oz	German - CaraFoam8 oz CaraFoam	$ 0.13 / oz $ 1.04	37	1.8	3.6%
4 oz	German - Melanoidin4 oz Melanoidin	$ 0.13 / oz $ 0.52	37	25	1.8%
4 oz	German - Acidulated Malt4 oz Acidulated Malt	$ 0.15 / oz $ 0.60	27	3.4	1.8%
1 lb	Munich Malt1 lb Munich Malt	$ 2.25 / lb $ 2.25	36.8	7.87	7.1%
224 oz / $ 36.21

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
1 oz	Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops	$ 3.50 / oz $ 3.50	Pellet	2.3	Boil	60 min	7.77	50%
1 oz	Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops	$ 3.50 / oz $ 3.50	Pellet	2.3	Boil	60 min	7.77	50%
2 oz / $ 7.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
2 oz	Hallertau Mittelfruh (Pellet)	$ 3.50 / oz $ 7.00	15.54	100%
2 oz / $ 7.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
9 gal			--	--	--
Starting Mash Thickness: 1.5 qt/lb

Yeast

White Labs - Munich Helles Yeast WLP860

Amount:	2 Each	Cost:	$ 14.00 / each $ 28.00
Attenuation (avg):	70%	Flocculation:	Medium
Optimum Temp:	48 - 52 °F	Starter:	Yes
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 119 B cells required

$ 28.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.65 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
4g Gypsum, 2g Epsom, 2g NaCl, 4g CaCl2
Mash Chemistry and Brewing Water Calculator

Notes

Mash Notes:
Two step mash. 1st step at 146 F for 30 mins, 2nd step at 158 for 45 mins. Mashout at 170 F. Mash pH should be around 5.2.

Water Additions:
4g Gypsum, 2g Epsom, 2g NaCl, 4g CaCl2

Fermentation Profile:
start fermentation temp at 48F
2nd week raise to 52 F
beer needs to have a diacetyl rest at 60 F for 2-3 days while fermenting (should start at 60 F at 1.025)
then cold crash for a few days
transfer to secondary after cold crash to leave behind particulates

Last Updated and Sharing

Views

Brews

Public: Yup, Shared
Last Updated: 2024-11-03 19:10 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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