Name: Wild Rabbit Pies & Pints HellYes Recipe
Cook time: 56 h
Total time: 56 h
Yield: 80 servings
Cuisine: German
Ingredients: 5 kg Pilsner (2-row) pale malt; 0.5 kg Munich malt (10L); 0.25 kg Vienna malt; 0.15 kg Carahell (light crystal); 20 g Hallertauer Mittelfrüh (4-5% AA) - bittering; 30 g Hallertauer Mittelfrüh (4-5% AA) - aroma/flavor; 20 g Tettnang (or Perle) - late aroma; 1 pack German lager yeast (Wyeast 2206 or White Labs WLP830 / Saflager W-34/70); 1 tsp Irish moss (or Whirlfloc tablet); 25 L Water (brewing liquor); 80 g Priming sugar (for bottling); 0 g Corn sugar (dextrose) - optional for bottling; 0 to taste Pitching water (sterile) or starter as needed

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

A crisp refreshing German style Helles Lager. Showcasing a soft malty sweetness accented by subtle German hops. Approachable and satisfying with a smooth clean finish.

Heat 17 L of brewing water to 74 °C (165 °F) to target mash temperature of 65 °C (149 °F) after adding grains. Adjust for your system's tun loss.

Heat strike water

Add the crushed Pilsner, Munich, Vienna and Carahell malts to the mash tun and pour in the strike water. Stir thoroughly to eliminate dry pockets and ensure even hydration.

Mash at 65 °C (149 °F) for 60 minutes. This temperature produces a moderately fermentable wort with a soft malty body appropriate for a Helles lager.

Perform an iodine test at 55–60 minutes. If conversion is complete, raise mash to 75 °C (167 °F) for a 10-minute mash-out to improve lautering (optional).

Sparge with enough water to collect about 23–24 L of wort in the kettle (accounting for kettle and trub loss). Typical total water here ~25 L depending on system.

Bring the collected wort to a vigorous boil. Watch for boil-overs as soon as the wort starts to foam.

Bring wort to boil

At the start of a 60-minute boil, add 20 g Hallertauer Mittelfrüh for bittering. Boil for 60 minutes total.

Bittering hop addition (60 min)

At 15 minutes before the end of the boil add 1 tsp Irish moss (or Whirlfloc as per package instructions) to help with clarity. At 10 minutes remaining add 30 g Hallertauer Mittelfrüh for flavor/aroma.

Late additions (10–15 min)

At flameout (end of boil) add 20 g Tettnang (or Perle) and steep for 10–15 minutes to preserve delicate German hop aromatics. Then chill quickly.

Flameout hop addition

Chill the wort rapidly to 10–12 °C (50–54 °F) using an immersion chiller, counterflow, or plate chiller to minimize DMS and oxidation.

Transfer chilled wort to a sanitized fermenter, leaving behind trub. Top up with sterile water if necessary to reach fermenter volume ~20 L.

Aerate the wort thoroughly (oxygenate to ~8–10 ppm O2 if possible) as lager yeast benefits from good oxygen for healthy fermentation.

Pitch a healthy lager yeast slurry or a properly prepared and chilled starter at 10–12 °C (50–54 °F). Ensure the yeast quantity fits the gravity (see expected OG below).

Ferment at 10–12 °C (50–54 °F) until primary fermentation is complete, typically 7–14 days depending on yeast and pitch rate. Monitor gravity; target attenuation should bring gravity down accordingly.

Once fermentation is nearly complete (stable gravity for 2–3 days or ~2/3–3/4 attenuation), raise temperature to 16–18 °C (61–64 °F) for 48 hours to allow yeast to clean up diacetyl and other off-flavors.

After the diacetyl rest, cold crash to 0–2 °C (32–36 °F) over 24–48 hours and lager (cold condition) for 3–6 weeks for a clean, crisp profile. Longer lagering (6–8 weeks) yields smoother results.

Once clear and final gravity is stable, prepare priming sugar: dissolve 80 g of priming sugar in 250 ml boiling water, cool, and gently mix into the beer for bottling (quantities assume 20 L batch; adjust for desired carbonation ~2.3–2.6 vol CO2).

Fill and cap sanitized bottles, then condition at 18–20 °C for 1–2 weeks to carbonate. Alternatively, keg and force carbonate to ~2.3 vol CO2, then cold condition before serving.

Serve cold (6–8 °C / 43–46 °F) in a tall lager glass to showcase clarity and soft malt character.

Pilsner (2-row) pale malt

Munich malt (10L)

Vienna malt

Carahell (light crystal)

Hallertauer Mittelfrüh (4-5% AA) - bittering

Hallertauer Mittelfrüh (4-5% AA) - aroma/flavor

Tettnang (or Perle) - late aroma

German lager yeast (Wyeast 2206 or White Labs WLP830 / Saflager W-34/70)

Irish moss (or Whirlfloc tablet)

Water (brewing liquor)

Priming sugar (for bottling)

Corn sugar (dextrose) - optional for bottling

Pitching water (sterile) or starter as needed

HellYes

Make HellYes Recipe in just 56h . A crisp refreshing German style Helles Lager. Showcasing a soft malty sweetness accented by subtle German hops. Approachable and satisfying with a smooth clean finish.

HellYes

Descriptors

Tasting Notes

Food Pairings

You might also like