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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 "seasonalHelles 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
Color
   
Measured OG:       Measured FG:    
ADF:       Measured ABV:    

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:   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 ... 

 
Comments:
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