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Helles (Weyermann)

166 calories 14 carbs
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Beer Stats
Method: All Grain
Style: International Pale Lager
Boil Time: 90 min
Batch Size: 5.8 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 5.8 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 166 calories (Per 12oz)
Carbs: 14 g (Per 12oz)
Created Saturday February 1st 2020
1.051
1.008
5.77%
21.45
3.91
n/a
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Fermentables
Amount Fermentable PPG °L Bill %
11 lb German - Bohemian Pilsner11 lb Bohemian Pilsner 38 1.9 97.8%
4 oz German - CaraHell4 oz CaraHell 34 11 2.2%
11.25 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.6 First Wort at 210 °F   12.73 58.8%
0.25 oz Hallertau Hersbrucker0.25 oz Hallertau Hersbrucker Hops Pellet 2.2 Whirlpool at 210 °F 0 min 0.36 14.7%
0.25 oz Hallertau Hersbrucker0.25 oz Hallertau Hersbrucker Hops Pellet 2.2 Whirlpool at 210 °F 10 min 0.36 14.7%
0.2 oz Magnum0.2 oz Magnum Hops Pellet 12.1 Boil at 210 °F 60 min 8 11.8%
 
Mash Guidelines
Amount Description Type Temp Time
7 gal Stir to 146° Strike 149 °F 40 min
5.5 qt Boiling Decoction 156 °F 30 min
3 gal 2.375g water + .7g wort Sparge 170 °F --
Starting Mash Thickness: 2.5 qt/lb
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
3 Each
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 97 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Treat with Campden, 1/2tsp CaCl, 2tsp pH5.2
Mash Chemistry and Brewing Water Calculator
 
Notes

Grain abs: 1.375gal. Shed: induction burner. Kit: spoon, pot, strainer,

11:15-11:50 Mash at 146°F (63°F) for 40 minutes. Thick decoction (about half mash liquid and half grain) was used to bring

12:07-12:37 mash temp up from 146°F to 156°F (69°C) then held for 30 minutes; second decoction brought

mash temp up from 156°F to 170°F (77°C) for a 10-minute mash out. Each decoction was pulled 20 to 25 minutes before end of the mash step and then boiled for 10 to 15 minutes before being added back to the mash. Carbonated to 2.7 vol. (5.4 g/L) CO2.

28 days at 52°F, Diacetyl rest, 30 days at 33°

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-02-04 21:43 UTC
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