Snake River Brewing Co. See You In Helles clone
5 Gallons/19 L, extract with grains; OG = 1.048; FG = 1.010; IBU = 19; SRM = 3–4; ABV = 4.9 %
- 6.6 lbs. (3 kg) Briess unhopped light Pilsner extract
- 1 lb. (0.45 kg) Pilsner malt grain
- 1/2 tsp. yeast nutrient (15 min.)
- 5 AAU Crystal hop pellets (60 min.) (1 oz./28 g of 5.0% alpha acid)
- 1 AAU Tettnanger hop pellets (15 min.) (0.25 oz /7 g of 4.0% alpha acid)
- White Labs WLP 830 (German Lager) or Wyeast 2124 (Bohemian Lager) yeast
- 0.75 cup (150 g) of corn sugar for priming (if bottling)
Step by Step:
Steep the crushed grain in 3 gallons (11.4 L) of water at 152 ºF
(67 ºC) for 30 minutes. Remove grains from the wort, add the liquid
extract and bring to a boil. Add the first addition of Crystal hops and
boil for 60 minutes. During the boil, use this time to thoroughly
sanitize a fermenter. Add the second addition of Tettnanger hops and
yeast nutrient for the last 15 minutes of the boil. Now add the wort to
2 gallons (7.6 L) of cold water in a sanitized fermenter and top off
with cold water up to 5 gallons (19 L).
Cool the wort to 75 ºF (24 ºC). Pitch your yeast and aerate the wort heavily. Allow the beer to cool over the next few hours to 65 ºF (18 ºC). When evidence of fermentation is apparent, drop the temperature to 52 ºF (11 ºC) and allow to ferment for 10 days. Transfer to a carboy, avoiding any splashing to prevent aerating the beer. Condition for 2 weeks at 42 ºF (5 ºC) and then bottle or keg. Allow to carbonate for 4 weeks and enjoy!
Note: For tips on cooling your fermentation refer to the article “summertime blues” in the July–August 2006 issue.
All-grain option:This is a single step infusion mash. Replace the malt syrup with 10 lbs. (4.5 kg) Pilsner malt. Mix the crushed grain with 3.2 gallons (12 L) of 168 °F (76 ° C) water to stabilize at 152 ºF (67 ºC) for 60 minutes. Sparge slowly with 175 ºF (79 ºC) water. Collect approximately 6 gallons (23 L) of wort runoff to boil for 60 minutes. Reduce the first addition (60-minute) of Crystal hops to 3.75 AAU (0.75 oz./21 g) due to the higher utilization factor for a full wort boil. The remainder of this recipe is the same as the extract recipe.