Beerkrafter's Hell Raising Helles

Source: The Puget Sound Beerkrafter's
Recipe added: 03/09/97
Email: johnsbrewhouse@seanet.com

This recipe was originally designed as a 10 gallon batch, but our extract rate was greater than we thought we would get, so we decided to go with a larger batch after running it up on our brewing computer. The mash tun ended being quite efficent, with an extract ratio of about 74%. We did this brew as an all grain brewing demo for our club, The Puget Sound Beerkrafters of Tacoma, Washington. We had a brewing time of just under 6.5 hours including clean up. If you enjoy this recipe please let us know at johnsbrewhouse@seanet.com

Specifics

Recipe type: All Grain
Batch Size: 13
Starting Gravity: 1.065
Finishing Gravity: 1.018
Time in Boil: 90 minutes
Primary Fermentation: Start @ 70 then down to 50 degrees
Secondary Fermentation: 5 weeks at 34 degrees

Ingredients:

14.0 lbs Munich Light
13.0 lbs 2-Row Lager Malt
2.0 lbs Cara-Pils Dextrine
2.0 lbs Ireks Light Caramel Malt
4.0 ozs German Perle Hops 7.3% a (90 minute boil)
2.0 ozs Tettnang Hops 4.4% a (45 minute boil)
15 grms Yeast Labs European Lager Yeast

Procedure:

Strike mash with 141 degree water 6 gallons in a John's Brewhouse Mash-Lauter tun (58 Quart) dough in at 124 degrees for 30 minutes. Add 3 gallons of boing water and brought mash to 150 degrees. Pulled of 2.5 gallons of mash liquid and brought to a boil, reinfused into mash and brought the temperature to 158 degrees, held for 60 minutes, sparged mash at 170 degress with 10 gallons of water for 1.5 hours, collected 13.5 gallons of wort. Begin boil added Perle hops, boil for 45 minutes and add Tettnang hops, boil for 30 more minutes, add 1 tablespoon of irish moss and continue boil for 15 more minutes. Cool to 75 degrees and pitch yeast. Start fermemtation at 70 then brought down to 50 degrees. When fermentation is finished, lagered for 5 weeks at 34 degrees.

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