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Share this recipe on reddit| Batch Size (gallons) | 3.5 |
| Efficiency | 80% |
| Recipe type | All Grain |
| Original Gravity | 1.050 |
| Final Gravity | 1.012 |
| ABV | 4.99% (basic) / 4.98% (advanced) [what's this?] |
| IBU | 16 |
| Color | 4.6 SRM |
| Boil Time | 90 min |
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| Yeast | White Labs WLP833 (German Bock Lager)
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| Fermentables | | Name | Amt | Pct | SRM | | Pilsner (2 Row) German | 6 lbs | 85.7% | 2 | | Munich Malt, Light (Weyermann) | 12 oz | 10.7% | 5.5 | | Melanoidin (Weyermann) | 2.4 oz | 2.1% | 27 | | Acidulated (Weyermann) | 1.6 oz | 1.4% | 1.8 |
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| Hops | |
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| Directions | Use distilled or RO water and add 0.1 grams per liter of each gypsum and calcium chloride. This gives me 53.4 ppm calcium, 51 ppm chloride, and 59 ppm sulfate, with 0 ppm of all other minerals.
Mash at 2 quarts water per pound of grain.
Mash step schedule:
130 F for 15 minutes
145 F for 30 minutes
158 F for 45 minutes
Sparge with enough water to allow for a 90 minute boil; for my 3.5 gallon batch size, the pre-boil volume is approximately 5.4 gallons and the pre-boil gravity is approximately 1.037. Target a post-boil gravity of 1.050.
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Fermentation
notes | Pitch decanted 2 liter stir plate starter at 48 degrees F. Ferment at 50 degrees F for 1 week, let rise to 68 degrees F and hold for another week. Crash to 30 degrees F, keg with gelatin finings.
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##Edel Helles
Recipe by: davy_g
Batch Size (gallons): 3.5
Efficiency: 80%
Recipe type: All Grain
Original Gravity: 1.050
Final Gravity: 1.012
ABV: 4.98%
IBU: 16
Color: 4.6 SRM
Boil Time: 90 min
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**Yeast**
* White Labs WLP833 (German Bock Lager)
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**Fermentables**
* 6 lbs Pilsner (2 Row) German (85.7%)
* 12 oz Munich Malt, Light (Weyermann) (10.7%)
* 2.4 oz Melanoidin (Weyermann) (2.1%)
* 1.6 oz Acidulated (Weyermann) (1.4%)
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**Hops**
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**Directions:** Use distilled or RO water and add 0.1 grams per liter of each gypsum and calcium chloride. This gives me 53.4 ppm calcium, 51 ppm chloride, and 59 ppm sulfate, with 0 ppm of all other minerals.
Mash at 2 quarts water per pound of grain.
Mash step schedule:
130 F for 15 minutes
145 F for 30 minutes
158 F for 45 minutes
Sparge with enough water to allow for a 90 minute boil; for my 3.5 gallon batch size, the pre-boil volume is approximately 5.4 gallons and the pre-boil gravity is approximately 1.037. Target a post-boil gravity of 1.050.
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**Fermentation Notes:** Pitch decanted 2 liter stir plate starter at 48 degrees F. Ferment at 50 degrees F for 1 week, let rise to 68 degrees F and hold for another week. Crash to 30 degrees F, keg with gelatin finings.
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[View original recipe page](http://www.brewunited.com/view_recipe.php?recipeid=119)
This all grain homebrew recipe was submitted by davy_g.
