Halfway to Helles
In 2025, I want to concentrate more on my BJCP Goal compared to 2024.
I have my Roll-a-Style list, which helped me keep track of styles that I still need to brew.
The idea is that I use a 20-sided online die to decide which style to brew next. However, most of the brews, I have decided and "pretended" to roll the number I wanted to brew.
May is coming up, which would be a time to brew the "seasonal" Helles in a Hand Bock-sket, and I thought this year it would be fun to brew a lower ABV German Lager to replace the Hand Bock-sket beer.
The one lower ABV German Lager I still had on the list was 3, and I pretended to roll the online die ...
... which corresponds to 5A. German Leichtbier.
"A pale, highly-attenuated, light-bodied German lager with lower alcohol and calories than standard-strength beers. Moderately bitter with noticeable malt and hop flavors, the beer is still interesting to drink."
For the name, I wanted to come up with a pun for "Helles", like I did for Helles in a Hand Bock-sket. Fortuitously, while listening to music, AC / DC's "Highway to Hell" came on.
And ... the name "Halfway to Helles" popped into my head. This beer is, after all, essentially half the ABV of Helles in a Hand Bock-sket.
I thought this was clever enough considering how bad I am at coming up with punny beer names, so I went with it.
I should be brewing this in late April / early May and Will Drink In May.
Halfway to Helles --- Batch 1 |
Style | German Leichtbier | Batch Size | 5.50 gal | |||
Type | All Grain | Boil Size | 6.51 gal | |||
Brewhouse Efficiency | 68.00 | Boil Time | 45 minutes |
Recipe Characteristics
Recipe Gravity | 1.033 SG | Estimated FG | 1.008 SG | ||||
Recipe Bitterness | 22.5 IBUs (Rager) | Alcohol by Volume | 3.3 % | ||||
BU : GU | 0.685 | ||||||
Recipe Color | 3.8 SRM |
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Measured OG: | Measured FG: | ||||||
ADF: | Measured ABV: |
Ingredients
Amt | Name | Type | # | %/IBU | Volume |
---|---|---|---|---|---|
7.54 gal | Denver, Colorado | Water | 1 | - | - |
5.00 g | Calcium Chloride (Mash) | Water Agent | 2 | - | - |
3.00 g | Gypsum (Calcium Sulfate) (Mash) | Water Agent | 3 | - | - |
2.00 g | Epsom Salt (MgSO4) (Mash) | Water Agent | 4 | - | - |
1.50 tsp | Lactic Acid (Mash) | Water Agent | 5 | - | - |
3 lbs 8.0 oz | Pilsner (2 Row) Ger (2.0 SRM) | Grain | 6 | 48.3 % | 0.27 gal |
2 lbs 8.0 oz | Vienna Malt (3.5 SRM) | Grain | 7 | 34.5 % | 0.20 gal |
1 lbs 4.0 oz | Light Munich Malt (6.0 SRM) | Grain | 8 | 17.2 % | 0.10 gal |
0.500 oz | Magnum [12.60 %] - Boil 40.0 min | Hop | 9 | 19.7 IBUs | - |
1.00 Items | Whirlfloc Tablet (Boil 15.0 mins) | Fining | 10 | - | - |
2.000 oz | Tettnang [2.10 %] - Boil 5.0 min | Hop | 11 | 2.9 IBUs | - |
1.0 pkg | Saflager Lager (DCL/Fermentis #W-34/70) [50.28 ml] | Yeast | 12 | - | - |
0.50 tsp | Gelatin (Bottling 1.0 days) | Fining | 13 | - | - |
Mash Profile
Name | Description | Step Temperature | Step Time |
---|---|---|---|
Saccharification | Add 30.17 qt of water at 156.9 F | 152.0 F | 45 min |
Heat | Heat to 158.0 F over 10 min | 158.0 F | 15 min |
Mash Out | Heat to 170.0 F over 7 min | 170.0 F | 10 min |
If steeping, remove grains,
and prepare to boil wort
From Denver water, salts puts water profile at
Ca=103,Mg=15,Na=21,SO4=137,Cl=108,HCO3=104
Acid to bring water pH to around 5.2
Boil as directed.
Chill water to as close to 50F as possible.
Pitch yeast and ferment in 50's for first 2 days.
After main fermentation is done let temperature rise to room temp. Let total fermentation go a total of 2 weeks.
Chill and add gelatin after a couple days in the fridge.
Brewing Record
Brew Date: | Strike Temp: | |||||
Mash Temps: | ||||||
Pre-boil OG | (1.030 SG) | Pre-boil Vol | (6.51 gal) | |||
Actual Mash Efficiency | Pitch Temp | |||||
Fermentation | ||||||
Day 1: | ||||||
Day ... | ||||||
Day ... |