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NHC 2017 5C.

NHC 2017 5C.

German Helles Exportbier • All Grain • 6 gal


Took first place in the Denver NHC 2017. RO water with 75 ppm Calcium and .6 Cl/ Sulfate ratio. Ferm @ 48

April 28, 2017  03:22pm

5.0/5.0 1 rating

Ingredients (All Grain6 gal)

  • 8.5 lbs Pilsner Malt; Weyermann®

    Pilsner Malt; Weyermann®

    German-grown two-row spring barley (2004 harvest). Product Characteristics:Perfect foundation grist for all lagers. Excellent modification and favorable protein and glucan levels. Excellent lautering properties. Provides finished beer with substantial body and mouthfeel, as well as good foam development and head retention. Very flexible grain with high extract efficiency for reliable lager-making in any brew house, including pub ale systems. Yields optimum results for any process⎯from single-step to multi-step infusion, to decoction. Recommended Quantities: Up to 100% of total grain bill. Suitability (beer styles): All lagers, especially Pils/Pilsner/Pilsener, low-alcohol beer, “light“ beer, Belgian beers

  • .375 lbs Crystal Malt 20°L

    Crystal Malt 20°L

    Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.

  • .75 lbs Red Wheat Malt; Briess

    Red Wheat Malt; Briess

    Creamy, Sweet, Malty, Wheat, Flour. Characteristics & Applications: • Imparts malty flavor not obtainable from raw wheat. • Use with rice hulls to improve lautering and help prevent stuck mash. • White Wheat Malt contributes to foam production and foam stability.

  • 2 lbs Munich TYPE I; Weyermann®

    Munich TYPE I; Weyermann®

    German-grown two-row spring barley (2004 harvest). Product Characteristics: Imparts strongly malty notes to finished beer. Intended mainly for dark ales and lagers. Recommended Quantities: Up to 100% of total grain bill Suitability (beer styles): Lagers: Oktoberfestbier, Märzen, Bockbier, Dunkel Ales: Dark, Stout

  • .625 lbs Dextrine Malt

    Dextrine Malt

    In light-colored beers to give additional body. Adds richness without color.

  • 0.375 oz Magnum - 14.5 AA% pellets; boiled 60 min


    A West Coast hop with high Alpha Acid. Excellent bittering hop.

  • 1 oz Hallertau - 4.5 AA% pellets; boiled 15 min


    Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.

  • 1 oz Mt. Hood - 5.0 AA% pellets; boiled 1 min

    Mt. Hood

    Used mainly for aroma and flavor in American and German style ales and lagers. Aroma is mild, pleasant, light, and clean.

  • Fermentis W-34/70 Saflager W-34/70

    Fermentis W-34/70 Saflager W-34/70

    This famous yeast strain from Weihenstephan in Germany is used world-wide within the brewing industry. Thanks to its technological properties, this strain has become the most popular strain for lager brewing and is used by industrial breweries and brewing groups around the globe. Sedimentation: high. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 23C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.

Style (BJCP)

Category: 5 - Pale Bitter European Beer

Subcategory: C - German Helles Exportbier

Range for this Style
Original Gravity: 1.055 1.048 - 1.056
Terminal Gravity: 1.013 1.010 - 1.015
Color: 6.6 SRM 4 - 7
Alcohol: 5.6% ABV 4.8% - 6%
Bitterness: 28.3 IBU 20 - 30



One of my favorite styles, made a few tweaks...

2019-04-28 11:01am

A very drinkable beer. I've since simplified the recipe but removing the crystal and dextrin malts and increasing the Pils to 9 lbs. This revised version score a 44 and made in to the mini-BOS (NHC - Rocky Mountain Region). Modified the water too: Ca 22, . Mg 0, Na 8, SO4 29, Cl 30 (So4/CL Ration: 1.0). Fermentation 53 for 2 days, raised to 55 for 5, diacetly rest at 60 for 4 days. Reduced to 50 and added finings (gelatin) after 3 days, kegged.


I am interested in making this one

2020-01-30 6:29pm

what was your mash temp and pH?

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