Horst’s Helles

Helles

(5 gallon/19 L, all-grain)
OG = 1.047 FG = 1.011
IBU = 20 SRM = 4 ABV = 4.8%

Ingredients
4.5 lbs. (2.0 kg) Weyermann Pilsner malt (or similar continental Pilsner malt) (2 °L)
4.3 lbs. (1.9 kg) Weyermann Extra Pale Pilsner (or similar continental Pilsner malt) (1.5 °L)
4 oz. (0.11 kg) Weyermann Carahell® (10 °L)
4 oz. (0.11 kg) Weyermann Carafoam® (2 °L)
4 oz. (0.11 kg) Weyermann acidulated malt
3.9 AAU Tradition (60 min.) (0.7 oz./20 g of 5.5% alpha acids)
1.3 AAU Hallertau Mittelfrüh (10 min.) (0.3 oz./9 g of 4.25% alpha acids)
0.9 AAU Hallertau Mittelfrüh (0 min.) (0.2 oz./6 g of 4.25% alpha acids)
Wyeast 2206 (Bavarian Lager) yeast or White Labs WLP838 (Southern German Lager) yeast

Step by Step
Step-infusion (or a traditional step-decoction). Mash-in at around 122 °F (50 °C). Rest mash for 20 minutes. Raise temperature to 151 °F (66 °C). Rest mash for 30 minutes. Raise temperature to 147 °F (64 °C). Rest for 20 minutes. Raise temperature to 162 °F (72 °C). Rest for 20 minutes. Raise temperature for mash-out to 172 °F (78 °C) to begin lauter process. Add bittering hops 15 minutes into the boil. Add flavor hops 60 minutes into the boil. Remove from heat, whirlpool for 30 minutes. Add aroma hops at the beginning of whirlpool. Cool wort to recommended temperature for the yeast-strain, approximately 46 to 58 °F (8 to 14 °C). Primary ferment about 1 week. Rack. Secondary-ferment about 10 days. Reduce temperature to 34 °F (1 °C) or lower. Lager at that temperature for about three to four weeks, allowing pressure to build up. Filtration optional. Prime or adjust CO2 to about 2 to 2.75 volumes (about 4 to 5.5 g/L) or bottle condition with 1 cup of corn sugar. Bottle or keg.

Helles

(5 gallon/19 L, extract with grain)
OG = 1.047 FG = 1.011
IBU = 20 SRM = 5 ABV = 4.8%

Ingredients
6.5 lbs. (3.0 kg) Weyermann Bavarian Pilsner liquid malt extract (2 °L)
4 oz. (0.11 kg) Weyermann Carahell® (10 °L)
3.9 AAU Tradition (60 min.) (0.7 oz./20 g of 5.5% alpha acids)
1.3 AAU Hallertau Mittelfrüh (10 min.) (0.3 oz./9 g of 4.25% alpha acids)
0.9 AAU Hallertau Mittelfrüh ) (0 min) (0.2 oz./6 g of 4.25% alpha acids)
Wyeast 2206 (Bavarian Lager) yeast or White Labs WLP838 (Southern German Lager) yeast

Step by Step
Place the crushed grain in a grain bag and steep in 2 gallons (7.5 L) of 156 °F (69 °C) water for 30 minutes. Rinse the grain bag with 2 quarts (1.9 L) hot water. Add water to fill to kettle to 6.0 gallons (22.7 L). Stir in malt extract off heat to avoid scorching. Add bittering hops 15 minutes into the boil. Add flavor hops 60 minutes into the boil. Remove from heat, whirlpool for 30 minutes. Add aroma hops at the beginning of whirlpool. Cool wort to recommended temperature for the yeast strain, approximately 46 to 58 °F (8 to 14 °C). Primary ferment about 1 week. Rack. Secondary ferment about 10 days. Reduce temperature to 34 °F (1 °C) or lower. Lager at that temperature for about three to four weeks, while allowing pressure to build up. Filtration optional. Prime or adjust CO2 to about 2 to 2.75 volumes (about 4 to 5.5 g/L) or bottle condition with 1 cup of corn sugar. Bottle or keg.