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Humility Helles

Method: All Grain
Style: Helles Bock
Boil Time: 70 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 242 calories (Per 12oz)
Carbs: 28.5 g (Per 12oz)

Created: Tuesday March 31st 2020

Putin Huylo

by Tim Bulin

OG: 1.073 FG: 1.015 ABV: 7.6% IBU: 28

Maibock!

by HighVoltageMan!

OG: 1.070 FG: 1.014 ABV: 7.4% IBU: 25

Original Gravity:

1.072

Final Gravity:

1.023

ABV (standard):

6.5%

IBU (tinseth):

26.5

SRM (morey):

6.0

Mash pH

5.5

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
12 lb	German - Pilsner12 lb Pilsner	38	1.6	84.2%
4 oz	German - Acidulated Malt4 oz Acidulated Malt	27	3.4	1.8%
2 lb	German - CaraHell2 lb CaraHell	34	11	14%
14.25 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Tettnanger1 oz Tettnanger Hops	Pellet	4.5	Boil at 203 °F	60 min	14.96	50%
1 oz	Tettnanger1 oz Tettnanger Hops	Pellet	4.5	Boil at 203 °F	30 min	11.5	50%
2 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
2 oz	Tettnanger (Pellet)		26.46	100%
2 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
5 gal	Temperature	160 °F	--	60 min
2.5 gal	Sparge	170 °F	--	10 min
Starting Mash Thickness: 1.5 qt/lb

Other Ingredients

Amount	Name	Cost	Type	Use	Time
0.50 each	Whirlfloc		Water Agt	Mash	10 min.
3 g	Calcium Chloride (anhydrous)		Water Agt	Mash	1 hr.

Yeast

White Labs - WLP1983 Charlie

Amount:	1 Each	Cost:
Attenuation (avg):	68%	Flocculation:	Low
Optimum Temp:	68 - 74 °F	Starter:	No
Fermentation Temp:	60 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 128 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 27.18 psi Temp: 68 °F CO₂ Level: 2.47 Volumes

Target Water Profile

RO Water

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
http://braukaiser.com/wiki/index.php/Various_water_recipes#very_soft_water
Mash Chemistry and Brewing Water Calculator

Notes

Ferment in primary for 1 week. After 1 week transfer to a keg and perform diacetyl rest for 2 days. Begin lagering.

Refer to Bierstadt course for mash temps and times. This beer was very thin and could use some better head retention.

Something like this should get close -
2.0 gal 140 deg F water to hit 133 deg F for protein rest (10 min)
2.0 gal 170 deg F water to hit 145 deg F for beta amylase (30-40 min)
2.0 gal boiling water to hit 166 deg F for alpha/dextrinization (30-45 min) add 1/2 gal at a time until mash hits 166, measure volume

follow with sparge

Hallertau Blanc has significantly more AA than traditional noble hops (10 AA). Consider more hops @60min or more additions throughout the boil if using a more traditional variant. Tettnanger, Spalt, Saaz and Hersbrucker would surely all be great.

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2020-05-06 22:11 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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