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Helles Bock

Method: All Grain
Style: Maibock/Helles Bock
Boil Time: 60 min
Batch Size: 5.5 gallons (ending kettle volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 73% (ending kettle)
Source: Peter Innocenti
Rating:

4.00 (1 Review)

Calories: 213 calories (Per 12oz)
Carbs: 18.2 g (Per 12oz)

Created: Saturday April 25th 2020

Original Gravity:

1.065

Final Gravity:

1.011

ABV (standard):

7.1%

IBU (tinseth):

21.8

SRM (morey):

6.4

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
8 lb	German - Pilsner8 lb Pilsner	38	1.6	61.5%
3 lb	German - Vienna3 lb Vienna	37	4	23.1%
1.50 lb	German - Munich Light1.5 lb Munich Light	37	6	11.5%
0.25 lb	Belgian - Biscuit0.25 lb Biscuit	35	23	1.9%
0.25 lb	German - Melanoidin0.25 lb Melanoidin	37	25	1.9%
13 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Hallertau Blanc0.5 oz Hallertau Blanc Hops	Pellet	10	Boil	60 min	15.87	33.3%
0.50 oz	Saaz0.5 oz Saaz Hops	Pellet	3.5	Boil	15 min	2.76	33.3%
0.50 oz	Hallertau Blanc0.5 oz Hallertau Blanc Hops	Pellet	10	Boil	5 min	3.16	33.3%
1.50 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Hallertau Blanc (Pellet)	19.03	66.6%
0.50 oz	Saaz (Pellet) 0.49999999885628 oz Saaz (Pellet) Hops	2.76	33.3%
1.50 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
6.6 gal	Strike	150 °F	145 °F	60 min
6.6 gal		145 °F	158 °F	20 min
6.6 gal		158 °F	168 °F	10 min
0.54 gal	Sparge	--	--	--
Starting Mash Thickness: 2.03 qt/lb Starting Grain Temp: 65 °F

Yeast

White Labs - German Lager Yeast WLP830

Amount:	1 Each	Cost:
Attenuation (custom):	82%	Flocculation:	Medium
Optimum Temp:	50 - 55 °F	Starter:	Yes
Fermentation Temp:	50 °F	Pitch Rate:	1.5 (M cells / ml / ° P) 497 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.45 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

Mash: 145ºF for 40 minutes. 158ºF for 20 minutes. Mash out at 168ºF for 10 minutes. Batch sparge. Pitch yeast at 48ºF, set regulator to 50ºF. Then follow this schedule: 2 days after pitch set regulator to 55ºF/12.5ºC 4 days after pitch set regulator to 60ºF/15.5ºC 6 days after pitch set regulator to 65ºF/18.5ºC 12 days after pitch set regulator to 32ºF/0ºC. 14 days after pitch transfer to keg and carb.

**Substituted Hallertau Blanc & Saaz for all Sterling hops in the original recipe.**

Last Updated and Sharing

674

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Brews

Public: Yup, Shared
Last Updated: 2020-05-12 00:17 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

Discussion about this recipe:

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Bay Brewing • 06/08/2020 at 02:49am

4 of 5

A good beer. Has a distinctive aftertaste. It is rather filling though, after 2 glasses I'm full.

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