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Smoked Helles

Method: All Grain
Style: Munich Helles
Boil Time: 90 min
Batch Size: 12 gallons (ending kettle volume)
Pre Boil Size: 14.55 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 69% (ending kettle)
Source: Dustin
Calories: 164 calories (Per 12oz)
Carbs: 16 g (Per 12oz)

Created: Sunday January 19th 2025

Original Gravity:

1.050

Final Gravity:

1.011

ABV (standard):

5.1%

IBU (tinseth):

17.9

SRM (morey):

4.0

Mash pH

5.8

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
11.50 lb	Weyermann - Pilsner11.5 lb Pilsner	36	1.5	48.3%
8 lb	Weyermann - Barke Pilsner Malt8 lb Barke Pilsner Malt	37.03	1.75	33.6%
2.40 lb	Weyermann - Munich Type I2.4 lb Munich Type I	38	6	10.1%
1.90 lb	Weyermann - Beech Smoked Barley1.9 lb Beech Smoked Barley	35	2.7	8%
23.80 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops	Pellet	3.75	First Wort	0 min	7.57	32.3%
1.60 oz	Hallertau Mittelfruh1.6 oz Hallertau Mittelfruh Hops	Pellet	3.75	Boil	60 min	10.29	51.6%
0.50 oz	Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops	Pellet	3.75	Boil	0 min		16.1%
3.10 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
3.10 oz	Hallertau Mittelfruh (Pellet)		17.86	100%
3.10 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
8.59 gal	Strike	164 °F	147 °F	30 min
	Temperature	--	154 °F	30 min
	Temperature	--	167 °F	10 min
Starting Mash Thickness: 1.5 qt/lb Starting Grain Temp: 65 °F

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 tsp	wln1000		Water Agt	Boil	10 min.
1 each	Whirlfloc tablet		Water Agt	Mash	5 min.

Yeast

White Labs - Southern German Lager Yeast WLP838

Amount:	10 Each	Cost:
Attenuation (custom):	78%	Flocculation:	Med-High
Optimum Temp:	50 - 55 °F	Starter:	No
Fermentation Temp:	50 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 197 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.37 Volumes

Target Water Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
62	9	22	80	50	0
Mash Chemistry and Brewing Water Calculator

Notes

5.4 mash pH, Acidify post boil to 5.1 pH

perform primary at 50 F until fermentation starts to taper. Slowly ramp up to 63 for diacetyl rest and let at 63 for a few days. Slowly chill down to 48 before kegging and storing in fridge, then moving to lager fridge.

lager 4-8 weeks at 29-30 F

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2025-01-19 04:23 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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