Brew Day: Bavarian Helles

The Memorial day weekend gave me time off to put together another brew day: Bavarian Helles. I also got a chance to use my brand new Plastic Big Mouth Bubbler from Northern Brewer! Check out my review of the fermenter. Keep your eye out for my updated review that let’s you know how the Plastic Big Mouth Bubbler held up on brew day. For now I’ll just say it didn’t disappoint!

Continue reading Brew Day: Bavarian Helles

Yeast Starter Example: Simple Ale

Let’s take the information from the post detailing how to plan a yeast starter and do something more common: plan for a simple, straightforward ale of moderate gravity. In this yeast starter example we assume a fresh (week-old) smack pack and a 5.5gal batch of 1.060 OG ale. Again, we’re using the Brewer’s Friend Yeast Pitch Rate & Starter Calculator.

Continue reading Yeast Starter Example: Simple Ale

Batch 1 – Oktoberfest (2014-05-18): Gallery


Foam cap has definitely fallen back by day 8.

Batch 1 – Cream Ale: Gallery (2014-5-17)


Checked the SG on day 5 and we’re hitting 1.011, which is our projected Final Gravity.

Bavarian Helles – Northern Brewer Extract Kit

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5 gal 60 min 22.008187 3.034668 1.049 1.012 4.941615
Actuals 0 0

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Munich Helles 1 D 1.045 - 1.051 1.011 - 1.013 16 - 22 3 - 5 0 - 0 0 - 0 %

Fermentables

Name Amount %
Extract - Pilsen Light Dried Extract 1 lbs 14.29
Extract - Pilsen Light Liquid Extract 6 lbs 85.71

Hops

Name Amount Time Use Form Alpha %
German Hallertauer Mittlefruh 0.5 oz 60 min Boil Pellet 5
German Hallertauer Hersbrucker 1 oz 15 min Boil Pellet 3.5

Miscs

Name Amount Time Use Type
Whirlfloc Tablet 0.07 oz 60 min Boil Other

Yeast

Name Lab Attenuation Temperature
Wyeast 2308-Munich Lager 75% 32°F - 32°F

Batch 1 – Oktoberfest: Gallery (2014-5-16)

Continue reading Batch 1 – Oktoberfest: Gallery (2014-5-16)

Oktoberfest – Northern Brewer Extract Kit

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5 gal 60 min 25.998217 14.416344 1.063 sg 1.015 sg 6.359579

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Oktoberfest/Marzen 3 B 1.05 - 1.057 1.012 - 1.014 20 - 28 7 - 14 0 - 0 0 - 0 %

Fermentables

Name Amount %
German CaraMunich II 1 lbs 11.11
Extract - Pilsen Light Dried Extract 2 lbs 22.22
Extract - Amber Liquid Malt Extract 6 lbs 66.67

Hops

Name Amount Time Use Form Alpha %
German Tradition 1 oz 60 min Boil Pellet 5.5

Yeast

Name Lab Attenuation Temperature
Wyeast 2633-Octoberfest Lager Blend 75% 32°F - 32°F

Notes

Lagering: Slowly lower the temperature of the beer to as close to 35-40degrees as your equipment allows. The best method is to lower the temperature by a couple of degrees each day until the target temperature is reached. Allow the beer to condition in the secondary fermenter for 2 months before bottling or kegging.

Batch 1 – Cream Ale: Gallery (2014-5-15)

Batch 1 – Cream Ale: Gallery (2014-5-13)