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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.
Style: Light Lagers / Pilsners
Batch Size: 5 gallons
Recipe Type: All grain
Recipe Contributed By: Briess Technical Services Staff
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
- Bring 3.3 gallons of water to 165ºF.
- Mash grains at 152ºF for 1 hour.
- Heat 4.5 gallons of 180ºF sparge water in a kettle.
- Sparge and collect 6 gallons in kettle; bring to a boil.
- Add 1 oz Hersbrucker hops.
- After 50 minutes, add yeast nutrient.
- After 10 minutes, remove from heat and cool to 55ºF.
- Transfer to primary fermenter.
- 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%