Are you all squared away with temperature control? You'll need to do primary fermentation at ~50°F (approx 2 weeks), a diacetyl rest if you need/want to at ~60-65°F (~2 days), and lagering at ~33°F (usually 4-6 weeks depending on OG), while having the capability, for any temperature reductions, of stepping down temps by 5°F per day.
You could make a great Helles with the following:
97% German Pilsener Malt
3% Carapils Malt
Choice or a combination of German Noble Hops (Hallertauer, Tettnang, Hersbrucker, etc.) with ~20 IBUs added only for bittering (and maybe a smidgen for aroma at 1 min).
For a single infusion mash, mash in the low 150s°F for 60 min, about 2 qts water per pound grain. For decoction or step mash, use ~133°F, ~156°F, and mashout at 168°F. Boil for 90 minutes, adding bittering hops at 60.
With any lager, you'll need to dig deep for that patience you don't have!
German lager recipes anyone?
), but if you are brewing a Helles, 25 IBUs is slightly high for a Helles. If your garage is a constant 50 (or with little variability), primary ferment in there and diacetyl rest in your house. You'll still need to lager in the low 30s though (and ease the temperature down to that level so as to not shock the yeast). Good luck!
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