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 |
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German Leichtbier |
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Batch Size |
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5.50 gal |
Type |
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All Grain |
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Boil Size |
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6.51 gal |
Brewhouse Efficiency |
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68.00 |
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Boil Time |
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45 minutes | Recipe Characteristics
Recipe Gravity |
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1.033 SG |
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Estimated FG |
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1.008 SG |
Recipe Bitterness |
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22.5 IBUs (Rager) |
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Alcohol by Volume |
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3.3 % |
BU : GU |
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0.685 |
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Recipe Color |
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3.8 SRM |
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Measured OG: |
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Measured FG: |
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ADF: |
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Measured ABV: |
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| Ingredients
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
Mash Steps
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 Recipe Notes 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: |
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Strike Temp: |
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Mash Temps: |
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Pre-boil OG |
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(1.030 SG) |
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Pre-boil Vol |
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(6.51 gal) |
Actual Mash Efficiency |
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Pitch Temp |
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Fermentation |
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Day 1: |
Day ... |
Day ... |
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