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Old 04-16-2012, 07:48 PM   #1
mhenry41h
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Default Lager Time: Draconian Helles

Draconian Libations': Draconian Helles
6.50 Gallons
75% Efficiency
90 Minute Boil
90 Minute Mash @ 150F (4.0 Gal Strike)

1.049 OG
1.009 FG
20 IBU
3.8 SRM
5.3% ABV

07 lbs 08 oz - Weyermann Pilsner (63.8%)
03 lbs 00 oz - Briess 2-Row Brewer's Malt (25.5%)
00 lbs 10 oz - Weyermann Munich Type II (5.3%)
00 lbs 10 oz - Briess Carapils (5.3%)

0.450 Oz - Magnum (13.5%AA) - 60 Mins
0.250 Oz - Hallertau Hersbrucker (2.90%AA) - 30 Mins

White Labs WLP830 - German Lager (2 vials in 1300ml starter on plate)

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Fermenting: Lambic and Dry Orange Blossom Mead
Conditioning: Brett Drei Golden Strong
Next: Nut Brown, Wee Heavy, & Rye IPA
Drinking: Brett - Aussie Blonde, Black IPA, Belgian Stout, Munich Helles

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Old 04-17-2012, 12:43 AM   #2
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Looks good, but why not just use all German pilz instead of splitting it with some two row? If it's a German helles you can't go wrong with mostly German pilz.

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Old 04-17-2012, 02:39 PM   #3
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I don't disagree with you. The reason I'm looking at some 2-row is too bring a little extra complexity to a style that isn't necessarily too complex. There are several American versions of Helles that use no Pilsner malt and are highly rated. My intent is to cut the malt intensity of just straight Pilsner, but not by much. I don't think it's necessary or anything...just my own touch.

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Fermenting: Lambic and Dry Orange Blossom Mead
Conditioning: Brett Drei Golden Strong
Next: Nut Brown, Wee Heavy, & Rye IPA
Drinking: Brett - Aussie Blonde, Black IPA, Belgian Stout, Munich Helles

Follow My Brewing Excursions at:

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Old 05-03-2012, 01:06 AM   #4
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Ingredients ordered! I'm stoked to brew a few lagers again as it's been a while. I did alter the recipe slightly.

75% Weyermann Pils
15% Briess 2-Row
7.5% Weyermann Munich Type II
2.5% Weyermann Cara Foam

Also using a combo of Magnum and Spalter at 60 minutes (no other additions)


...also looking to brew a German Pils, a Honey Lager, and an Americsn Premium in the coming months.

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Fermenting: Lambic and Dry Orange Blossom Mead
Conditioning: Brett Drei Golden Strong
Next: Nut Brown, Wee Heavy, & Rye IPA
Drinking: Brett - Aussie Blonde, Black IPA, Belgian Stout, Munich Helles

Follow My Brewing Excursions at:

http://<br /> <font size="5"><font ...</font></font>

http://www.facebook.com/pages/Dracon...58343357538490
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Old 05-19-2012, 09:26 PM   #5
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Brewed. Perfect brew day. Was high 2 pts. It hit 1.047 with a target of 1.045. I love when brew days are flawless!

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Fermenting: Lambic and Dry Orange Blossom Mead
Conditioning: Brett Drei Golden Strong
Next: Nut Brown, Wee Heavy, & Rye IPA
Drinking: Brett - Aussie Blonde, Black IPA, Belgian Stout, Munich Helles

Follow My Brewing Excursions at:

http://<br /> <font size="5"><font ...</font></font>

http://www.facebook.com/pages/Dracon...58343357538490
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Old 05-22-2012, 04:14 PM   #6
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...and we're off!

image-635586268.jpg  
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Fermenting: Lambic and Dry Orange Blossom Mead
Conditioning: Brett Drei Golden Strong
Next: Nut Brown, Wee Heavy, & Rye IPA
Drinking: Brett - Aussie Blonde, Black IPA, Belgian Stout, Munich Helles

Follow My Brewing Excursions at:

http://<br /> <font size="5"><font ...</font></font>

http://www.facebook.com/pages/Dracon...58343357538490
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Old 05-29-2012, 08:58 PM   #7
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If any beginner lager brewers are reading this post...I simply cannot impress upon you how VITAL it is to have a temp controller to do lagers. I tinkered with lagers last year using only a refrigerator and its factory thermostat. The beers turned out decent, but not quite as they should be due to pretty wild temp flucuations. Well, this one was locked in tight. I pitched at 44F, and the next morning went ahead and bumped the setting to 50F. I saw signs of fermentation in 12 hours and it took off. Seeing as how the beer is in the fridge with no chance of ant of critters getting in, I put my temp probe into the beer and only covered with foil...no airlock. This morning I took a gravity sample and it went from 1.047 to 1.010 in 7 days. There isn't a single, solitary speck of an off flavor and even with the yeast in suspension, it tastes phenomenal. Hopefully, the yeast will fall out by the weekend and I will crank it down to the high 30's and let it sit for a few weeks. Making lagers is tough and requires patience...but when you have the proper equipment and you reach a level that you are comfortable with regarding brewing ultra clean wort...it is well worth the time and money to learn the skill.

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Fermenting: Lambic and Dry Orange Blossom Mead
Conditioning: Brett Drei Golden Strong
Next: Nut Brown, Wee Heavy, & Rye IPA
Drinking: Brett - Aussie Blonde, Black IPA, Belgian Stout, Munich Helles

Follow My Brewing Excursions at:

http://<br /> <font size="5"><font ...</font></font>

http://www.facebook.com/pages/Dracon...58343357538490
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Old 06-18-2012, 03:36 PM   #8
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If you are looking for a Munich Helles recipe...brew this. I fermented at 50F for 2 weeks, dropped 3 degrees per day for 4 days to a lagering temp of 38F where it's been for 2 weeks. I'm going to go ahead and bottle this weekend (2 week ferm-3 week lager.) I pulled a sample this morning to make certain there are no off flavors. I would enter this into NHC and expect to make the finals. It's that good. The only hiccup was that I mashed at 148F and it dried it out to 1.006. No matter, the Pils malt and touch of Carapils leaves this ever so faint hint of sweetness behind a crisp and wonderful malt showcase. This beer will no doubt vanish in record time. I can't say enough about how well it turned out. WLP833 is a divine strain. I might not ever use another lager strain.

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Fermenting: Lambic and Dry Orange Blossom Mead
Conditioning: Brett Drei Golden Strong
Next: Nut Brown, Wee Heavy, & Rye IPA
Drinking: Brett - Aussie Blonde, Black IPA, Belgian Stout, Munich Helles

Follow My Brewing Excursions at:

http://<br /> <font size="5"><font ...</font></font>

http://www.facebook.com/pages/Dracon...58343357538490
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Old 06-19-2012, 07:12 PM   #9
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So did you use WLP833 or 830 as your recipe said? Definitely looks good, might have to give it a shot next. I'm currently hashing out some plans for my own helles which has a slightly different grain bill, but I've been debating with the hops using either all tradition or mixing magnum and tradition, so it could be similar depending. Glad to hear it turned out well, got any pics?

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Old 06-19-2012, 07:33 PM   #10
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Quote:
Originally Posted by worstbrewing
So did you use WLP833 or 830 as your recipe said? Definitely looks good, might have to give it a shot next. I'm currently hashing out some plans for my own helles which has a slightly different grain bill, but I've been debating with the hops using either all tradition or mixing magnum and tradition, so it could be similar depending. Glad to hear it turned out well, got any pics?
I went with 833. Pitched at 44F and reset my controller for 50F 12 hours later. I learned that mashing at 148 wasn't necessary. Then again, it's so crisp at 1.006 but yet has that slight touch of malty sweetness so I doubt I'd do it differently next time. I'll get some pics up.
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Fermenting: Lambic and Dry Orange Blossom Mead
Conditioning: Brett Drei Golden Strong
Next: Nut Brown, Wee Heavy, & Rye IPA
Drinking: Brett - Aussie Blonde, Black IPA, Belgian Stout, Munich Helles

Follow My Brewing Excursions at:

http://<br /> <font size="5"><font ...</font></font>

http://www.facebook.com/pages/Dracon...58343357538490
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