Summer Helles 
All Grain Recipe
Submitted By: Jploium0215 (Shared)
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| Batch Size: 16.25 gal | Style: Munich Helles ( 4A) |
| Boil Size: 21.24 gal | Style Guide: BJCP 2015 |
| Color: 4.6 SRM | Equipment: 15 Gallon Equipment |
| Bitterness: 22.4 IBUs | Boil Time: 60 min |
| Est OG: 1.046 (11.5° P) | Mash Profile: Single Infusion, Light Body |
| Est FG: 1.010 SG (2.4° P) | Fermentation: My Aging Profile |
| ABV: 4.8% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 10.00 ml |
Lactic Acid (Mash 60 min) |
Misc |
1 |
| 3.00 g |
Calcium Chloride (Mash 60 min) |
Misc |
2 |
| 3.00 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
3 |
| 1.50 tsp |
Brewtan-B (Mash 0 min) |
Misc |
4 |
| 20 lbs |
BEST Pilsen Malt (BESTMALZ) (1.8 SRM) |
Grain |
5 |
| 3 lbs |
BEST Munich (BESTMALZ) (7.6 SRM) |
Grain |
6 |
| 2 lbs |
BEST Vienna (BESTMALZ) (4.6 SRM) |
Grain |
7 |
| 12.00 oz |
BEST Melanoidin (BESTMALZ) (35.5 SRM) |
Grain |
8 |
| 8.00 ml |
Lactic Acid (Sparge 60 min) |
Misc |
9 |
| 4.00 g |
Calcium Chloride (Sparge 60 min) |
Misc |
10 |
| 4.00 g |
Gypsum (Calcium Sulfate) (Sparge 60 min) |
Misc |
11 |
| 1.00 oz |
2018 YCH Magnum [12.1%] - First Wort |
Hops |
12 |
| 1.00 oz |
2018 YCH Tettnang [3.1%] - Boil 30 min |
Hops |
13 |
| 1.50 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
14 |
| 2.00 oz |
2018 YCH Tettnang [3.1%] - Boil 15 min |
Hops |
15 |
| 1.50 tsp |
Wyeast Yeast Nutrient (Boil 15 min) |
Misc |
16 |
| 1.0 pkgs |
Bavarian Lager (Wyeast Labs #2206) |
Yeast |
17 |
Notes
4/5/19- Mashed in with 11 gallons 162F water. Mash tem came to 150-152F. Mash PH 5.4 taken after 15 minutes w/2 minute recirculation. Mashed total of 45 minutes, then recirculated for 15. Mash temp at start of recirculation was 151F, by end of recirculatoion, temp had fallen to 146F. Sparged with 180F water. Sparge process too 50 minutes. End of running gravity:1.008 PH:5.7 Overspraged by 1.5 gallons. Added Magnum hops @190F. Preboil PH: 5.5 Gravity: 1.043. BOiled 60 minutes per recipe. Whirlpooled through wort chiller for 5 minutes, then began chilling. Cooled wort to 120F, then placed sanitize dlid on kettle. Continued chilling to 90F, then let rest for 10 minutes. Transferred 16.5 gallons into 3 seperate Genesis Carboys (5.5G each) at 62F. Postboil OG: 1.046 PH: 5.4 Placed in femrentation chamber set to 52F @ 9:30PM. 4/2/19 530PM - wort at 51F. Oxygentaed for 1.5 minutes with 1.5LpM pure oxygen. Pitched 400ML slurry from BCB harvested 3/31. Kegged 4/27/19.This Recipe Has Not Been Rated
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