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What the Helles Dortmunder

Brewed: 11/24/2019  

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.


For more information about this beer, check out Sheppy's Blog: What the Helles


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
Color
   
Measured OG:   1.053    Measured FG:    
ADF:       Measured ABV:    

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 ... 

 
Brewing Notes:
11/23/2019 esheppy
Bought ingredients yesterday. Doing the starter today. Brew day tomorrow.
11/24/2019 esheppy
Brew day went well. 1.053 og.
11/25/2019 esheppy
Bubbling today. 55 degrees. Couple of points lower than og.
11/26/2019 esheppy
Water / glycol mixture froze around the pump sometime over night. Hopefully I didn't damage the pump. Thawing right now. Beer at 62. Depending on how the pump works, I might increase glycol mixture and try to control at lower 60's.
11/26/2019 esheppy
Got pump thawed. It is working. Trying one part glycol to 3 parts water. Set anvil temperature at 62 degrees. Hoping the glycol to water ratio prevents freezing. Tilt gravity down to 1.036.
11/27/2019 esheppy
Got home from work and tubes were clogged again. 66. Added another cup of glycol.
11/27/2019 esheppy
1.021
11/28/2019 esheppy
Giving up on the cooling for this beer. I'll let it finish at room temp.
11/29/2019 esheppy
Still a little bubbling, but it is very much slowed down. 1.011 gravity. 69 degrees.
Comments:
http://www.sheppybrew.com/recipes/recipe.aspx?id=163
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