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House Helles

Method: All Grain
Style: Munich Helles
Boil Time: 90 min
Batch Size: 13 gallons (ending kettle volume)
Pre Boil Size: 14.5 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 80% (ending kettle)
Source: HBA
Calories: 172 calories (Per 12oz)
Carbs: 14.1 g (Per 12oz)

Created: Thursday April 25th 2019

Original Gravity:

1.053

Final Gravity:

1.008

ABV (standard):

5.9%

IBU (tinseth):

30.3

SRM (morey):

4.6

Mash pH

5.5

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
19.25 lb	American - Pilsner19.25 lb Pilsner	37	1.8	81.9%
3 lb	American - Vienna3 lb Vienna	35	4	12.8%
12 oz	German - Melanoidin12 oz Melanoidin	37	25	3.2%
8 oz	German - Acidulated Malt8 oz Acidulated Malt	27	3.4	2.1%
23.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.75 oz	Hallertau Blanc0.75 oz Hallertau Blanc Hops	Pellet	10	Boil	60 min	11.23	16.7%
0.75 oz	Hallertau Mittelfruh0.75 oz Hallertau Mittelfruh Hops	Pellet	3.75	Boil	60 min	4.21	16.7%
1 oz	Hallertau Blanc1 oz Hallertau Blanc Hops	Pellet	10	Boil	20 min	9.07	22.2%
1 oz	Hallertau Blanc1 oz Hallertau Blanc Hops	Pellet	10	Whirlpool	0 min	5.76	22.2%
1 oz	Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops	Pellet	3.75	Whirlpool	0 min		22.2%
4.50 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
2.75 oz	Hallertau Blanc (Pellet)	26.06	61.1%
1.75 oz	Hallertau Mittelfruh (Pellet)	4.21	38.9%
4.50 oz / $ 0.00

Yeast

White Labs - Southern German Lager Yeast WLP838

Amount:	2 Each	Cost:
Attenuation (custom):	85%	Flocculation:	Med-High
Optimum Temp:	50 - 55 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 226 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

18698

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
44	1	7	41	58	20
Mash Chemistry and Brewing Water Calculator

Notes

https://www.homebrewersassociation.org/homebrew-recipe/what-the-helles/

Start with RO water, adding minerals to achieve water profile: Ca = 44, Mg = 1, Na = 7, SO4 = 58, Cl = 41, and HCO3 = 20. Note: Acidulated malt was used to adjust RO water pH. Other liquid acid additions can be used in the mineral additions (phosphoric for example) in place of Acidulated malt if desired.
Double infusion mash. Protien rest at 122° F for 30 minutes. Saccharification rest at 154° F for 30 minutes. No mash out.
Sparge, collect runnings and boil for 90 minutes. Conduct a 20 minute whirlpool after knockout, adding hop additions.
Primary fermentation: Chill to 50° F and pitch starter yeast. Allow to free climb to 54° F. Diacetyl rest at 66° F for 3-days. After the diacetyl rest is complete transfer to secondary or dump yeast and slowly reduce temperature to 38° F. Lager for 30 days

Last Updated and Sharing

369

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Brews

Public: Yup, Shared
Last Updated: 2019-04-25 01:55 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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