Helles

Method: All Grain
Style: Munich Helles
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 75% (brew house)
Source: SamM / Speakeasy
Calories: 178 calories (Per 12oz)
Carbs: 18 g (Per 12oz)

Created Saturday August 10th 2019

Original Gravity:

1.054

Final Gravity:

1.013

ABV (standard):

5.41%

IBU (tinseth):

18.69

SRM (morey):

3.63

Mash pH

5.44

Fermentables

Amount	Fermentable	PPG	°L	Bill %
9 lb	German - Pilsner9 lb Pilsner	38	1.6	78.3%
1.5 lb	German - Vienna1.5 lb Vienna	37	4	13%
1 lb	Briess - Carapils Malt1 lb Carapils Malt	34.5	1.5	8.7%
11.5 lb	Total

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.5 oz	Lemondrop0.5 oz Lemondrop Hops	Pellet	5.4	Boil	1 min	0.36	28.6%
0.5 oz	Mount Hood0.5 oz Mount Hood Hops	Pellet	5.7	Boil	20 min	5.27	28.6%
0.75 oz	Mount Hood0.75 oz Mount Hood Hops	Pellet	5.7	Boil	60 min	13.06	42.9%

Show Summary View

Amount	Variety	IBU	Bill %
0.5 oz	Lemondrop0.49999999885628 oz Lemondrop Hops	0.36	28.6%
1.25 oz	Mount Hood1.2499999971407 oz Mount Hood Hops	5.27	71.5%
1.75 oz	Total

Mash Guidelines

Amount	Type	Temp	Time
18 qt	Infusion	152 °F	60 min
22 qt	Fly Sparge	170 °F	60 min
Starting Mash Thickness: 1.5 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
3 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
5.2 g	Gypsum	Water Agt	Mash	1 hr.
2.9 g	Table Salt	Water Agt	Mash	1 hr.
4 g	Lactic acid	Water Agt	Mash	1 hr.

Yeast

Wyeast - Bavarian Lager 2206

Amount:	1 Each
Attenuation (avg):	75%	Flocculation:	Med-High
Optimum Temp:	46 - 58 °F	Starter:	Yes
Fermentation Temp:	50 °F	Pitch Rate:	1.75 (M cells / ml / ° P) 486 B cells required

Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 11.25 psi CO₂ Level: 2.5 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
53	0	30	75	75	0
Mash Chemistry and Brewing Water Calculator

Quick Water Requirements

Water	Gallons	Quarts
Total mash water needed	8.75	35
Strike water volume at mash thickness of 1.5 qt/lb	4.31	17.3
Remaining sparge water volume	4.44	17.8
Grain absorption losses	-1.44	-5.8
Mash Lauter Tun dead space	-0.25	-1
Amount going into kettle	7.07	28.3
Boil off losses	-1.5	-6
Hops absorption losses	-0.07	-0.3
Amount going into fermentor	5.5	22
Total:	8.75	35

Notes

Lactic acid added to mash only

Salt additions are for entire 10 gal water volume

Whirlfloc 5 minutes before end of boil

Pitch Clarity Ferm with yeast to make gluten reduced

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Last Updated: 2019-08-22 04:20 UTC