What the Helles Dortmunder
Brewed: 11/24/2019 Kegged: 12/07/2019
 The German Beer Styles that have "Helles" (light in German) in their names have so many beer-name puns available to them.
You could use variations of Helles Belles. Helles Freezes Over. Give Them Helles. Helles Bent. Helles Raiser. Gates of Helles. Helles to Pay. Go to Helles. All Helles Breaks Loose. Helles or High Water. Helles Week.
I could go on, but I think you get the picture.
According to untappd, most of those beer-name-puns have been used.
Apparently, "What the Helles" has not been used (at the time I'm writing this, it isn't showing up in an untappd search anyway).
So, I am now claiming the rights to the beer name. "What the Helles."
"What the Helles" is a German Helles Exportbier (sometimes referred to as Dortmunder or Dortmunder Export) with Hallertau Blanc and Huell Melon hop flavor.
The beer is Light gold to deep gold. Clear. Persistent white head.
It is a pale, well-balanced, smooth German lager that is slightly stronger than the average light lager with a moderate body and a mild, aromatic hop and malt character.
It is nicely balanced between malt sweetness and hop bitterness, and it is Smooth but crisp with a medium body and medium carbonation.
| What the Helles Dortmunder --- Batch 1 (244) |
| Style |
|
German Helles Exportbier |
|
Batch Size |
|
6.00 gal |
| Type |
|
All Grain |
|
Boil Size |
|
8.52 gal |
| Brewhouse Efficiency |
|
70.00 |
|
Boil Time |
|
90 minutes | Recipe Characteristics
| Recipe Gravity |
|
1.052 SG |
|
Estimated FG |
|
1.014 SG |
| Recipe Bitterness |
|
26.2 IBUs (Rager) |
|
Alcohol by Volume |
|
5.0 % |
| BU : GU |
|
0.502 |
|
|
|
|
| Recipe Color |
|
4.3 SRM |
|
|
|
|
| Measured OG: |
|
1.053 |
|
Measured FG: |
|
1.010 |
| ADF: |
|
81 |
|
Measured ABV: |
|
5.7 | Ingredients
Ingredients
| Amt |
Name |
Type |
# |
%/IBU |
| 4.00 g |
Gypsum (Calcium Sulfate) (Mash 60.0 mins) |
Water Agent |
1 |
- |
| 6 lbs 8.0 oz |
Pilsner (2 Row) Ger Floor Malted (2.5 SRM) |
Grain |
2 |
54.2 % |
| 4 lbs 8.0 oz |
Pilsner (2 Row) Ger (2.0 SRM) |
Grain |
3 |
37.5 % |
| 12.0 oz |
Munich Malt (3.0 SRM) |
Grain |
4 |
6.3 % |
| 4.0 oz |
Melanoiden Malt (20.0 SRM) |
Grain |
5 |
2.1 % |
| 0.500 oz |
Magnum [12.70 %] - Boil 40.0 min |
Hop |
6 |
17.0 IBUs |
| 1.00 Items |
Whirlfloc Tablet (Boil 15.0 mins) |
Fining |
7 |
- |
| 1.00 tsp |
Yeast Nutrient (Boil 10.0 mins) |
Other |
8 |
- |
| 1.000 oz |
Hallertau Blanc [8.70 %] - Boil 5.0 min |
Hop |
9 |
5.1 IBUs |
| 1.000 oz |
Huell Melon [7.00 %] - Boil 5.0 min |
Hop |
10 |
4.1 IBUs |
| 1.0 pkg |
Bohemian Lager (Wyeast Labs #2124) [124.21 ml] |
Yeast |
11 |
- |
Mash Profile
Mash Steps
| Name |
Description |
Step Temperature |
Step Time |
| Mash In |
Add 15.00 qt of water at 163.7 F |
152.0 F |
60 min |
Batch sparge with 2 steps
(Drain mash tun , 6.21gal) of 168.0 F water
Recipe Notes
Use
German floor malted pilsner malt if possible.
4g gypsum in the mash water.
This should bring Denver water profile (as defined by BeerSmith)
to
Ca=59,Mg=8,Na=21,SO4=116,Cl=23,HCO3=104
Create yeast starter.
Brew
with single infusion mash.
Cool as close to 50 degrees as possible, using
ice bath around fermentor if necessary.
Ferment for 2 weeks at as close to 55
degrees as possible. Then let the temperature rise to room temp for at least a
couple days.
Carb in keg.
Brewing Record
| Brew Date: |
|
|
|
Strike Temp: |
|
|
| Mash Temps: |
|
|
| Pre-boil OG |
|
(1.043 SG) |
|
Pre-boil Vol |
|
(8.52 gal) |
| Actual Mash Efficiency |
|
|
|
Pitch Temp |
|
|
| Fermentation |
|
|
|
|
|
|
| Day 1: |
| Day ... |
| Day ... |
|