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Malt: Roasted Barley

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  • Hella Good Helles


    Often described as the light beer for dark beer drinkers. A malt accentuated style created in Munich in 1895 as a locally brewed alternative to the pilsner imports popular in the region. Two types of yeast add to the complexity.


    Type: Lager

    Style: Light Lagers / Pilsners

    Batch Size: 5 gallons

    Recipe Type: All grain

    Recipe Contributed By: Briess Technical Services Staff


    Ingredients

    Quantity Ingredient Comment Malt Style
    8.5 lbs Pilsen Malt Mash
    0.75 lb Bonlander® Munich Malt Mash
    0.75 lb Carapils® Malt Mash
    1 oz Hersbrucker Hops (4.5% AAU) 60 min boil
    2 packs WLP860 Munich Helles Yeast Fermenter
    1 pack WLP833 German Bock Lager Yeast Secondary Fermenter
    1 capsule Servomyces Yeast Nutrient 10 min boil

    Procedures

    1. Bring 3.3 gallons of water to 165ºF.
    2. Mash grains at 152ºF for 1 hour.
    3. Heat 4.5 gallons of 180ºF sparge water in a kettle.
    4. Sparge and collect 6 gallons in kettle; bring to a boil.
    5. Add 1 oz Hersbrucker hops.
    6. After 50 minutes, add yeast nutrient.
    7. After 10 minutes, remove from heat and cool to 55ºF.
    8. Transfer to primary fermenter.
    9. Pitch pack of WLP860 yeast.

    Primary Fermentation: 2 weeks at 48ºF - 52ºF.

    Secondary Fermentation: Pitch WLP833 Yeast. 4 weeks at 48ºF - 55ºF.

    Fermentation Notes: Force carbonate or bottle condition with ¾ cup dissolved priming sugar, and ¼ packet WLP833 yeast for 3-4 weeks.

    Original Gravity: 1.049

    Final Gravity: 1.010

    Alcohol by Weight:

    Alcohol by Volume: 5.1%

    IBU: 19

    Color: 3

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