Recipe Type: All Grain
Yeast: S-23
Yeast Starter: No - Rehydrate
Batch Size (Gallons): 6
Original Gravity: 1.047
Final Gravity: 1.008
IBU: 18.2
Boiling Time (Minutes): 90
Color: 4.4
Primary Fermentation (# of Days & Temp): 21 days, 62F
Secondary Fermentation (# of Days & Temp): 21 days, 62F
Tasting Notes: Light & Bready Like a Helles. No percieved bitterness easy drinking

What The Helles? (A Steam Beer - No Lagering!)

=====Partial Mash======================

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (Gal): 6.00 Wort Size (Gal): 3.00
Total Grain (Lbs): 8.30
Anticipated OG: 1.047 Plato: 11.57
Anticipated SRM: 4.4
Anticipated IBU: 18.2
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
9.0 0.75 lbs. Munich Malt(2-row) America 1.035 6
3.0 0.25 lbs. Melanoidin Malt 1.033 35
36.1 3.00 lbs. Pilsener Germany 1.038 2
39.8 3.30 lbs. Muntons LME - Extra Light England 1.037 3
12.0 1.00 lbs. Muntons DME - Extra Light England 1.046 3

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.35 oz. Liberty Pellet 4.00 18.2 60 min.


Yeast
-----

Fermentus S-23 Saflager S-23


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs: 4.00
Water Qts: 4.00 - Before Additional Infusions
Water Gal: 1.00 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.00 - Before Additional Infusions

Saccharification Rest Temp : 152 Time: 60
Mash-out Rest Temp : 162 Time: 10
Sparge Temp : 162 Time: 10


Total Mash Volume Gal: 1.32 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.

Notes:

After steeping or mashing grains bring wort to a boil add DME ONLY, bring to a boil again then add hops.

At last 10 minutes add LME mix well add chiller. You can add Irish Moss now, however I didn't use any.

I fermented this at 62F for three weeks racked to a 2ndary held at 62F for three weeks. Then kegged.

Chill at 40F for about 3 weeks, then add gas @ 10PSI for 2-3 weeks.

It tastes like a lager without having to do the actual lagering. Well, post fermentation.

A good long wait on the yeast, primary & secondary followed by a nice long chill while carbing is almost as good IMO.



=====All Grain (Coming Soon)======================