Recipe Type: All Grain
Yeast: WYeast 2206 Bavarian Lager
Yeast Starter: 2000 MG
Batch Size (Gallons): 11
Original Gravity: 1.07
Final Gravity: 1.017
IBU: 28%
Boiling Time (Minutes): 90
Color: 3.2 light
Primary Fermentation (# of Days & Temp): 30 @ 50
Secondary Fermentation (# of Days & Temp): 14 @ 35
Tasting Notes: Light, slightly malty and sweet with balanced hops. See tasting notes below

Name: Hellofa Beer

Style: Bock Maibock/Hellesbock



Notes:
---------------
This is a really good beer, strong malty base with balanced hops. It is surprisingly similar to the German Lager Beer Becks, but maltier and higher alcohol.

Tastes very good, and is in fact, one of my favorites. Starting and ending gravity on high end, which resulted in a malty, sweet and high alcohol (7%). I would put this up against any commercial beer. Definitely a candidate for a competition.

Part of the success of this beer is the water profile listed below. If you compromise this part, you'll compromise the taste. Especially unfiltered water. If your water has any salts, it will come through in the final beer.

This all grain recipe requires a decoction (boil part of the mash during mashing). I will post an extract version, which you can add an extra pound of grain that can be boiled to give the same effect as an all grain. Good Luck.

Recipe Specifics
----------------
Batch Size (Gal): 11.00 Wort Size (Gal): 11.00
Total Grain (Lbs): 25.50
Anticipated OG: 1.070 Plato: 17.03
Anticipated SRM: 3.2
Anticipated IBU: 27.6
Brewhouse Efficiency: 82 %
Wort Boil Time: 90 Minutes

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
------------------------------------------------------------------
94.1 24.00 lbs. Pilsener (Weyermann) Germany 1.037 1
5.9 1.50 lbs. CaraPils Dextrine Malt USA 1.033 2

Hops

Amount Name Form Alpha IBU Boil Time
-------------------------------------------------------------------
0.50 oz. Magnum Pellet 13.10 13.3 60 min.
2.00 oz. Czech Saaz Pellet 3.50 14.3 60 min.
Note: Magnum is cheaper (higher IBU) and neutral in flavor. Saaz is the flavor compound.
However, is lower in IBU, which requires a higher volume and higher cost. My opinion
is that too much volume of low Alpha hops can give a slight off flavor. This is
a light beer and I don't want any weird flavor components (JMHO).

Yeast
-----
WYeast 2206 Bavarian Lager

Water Profile
-------------
RO (Reverse Osmosis) Water
2 Tsp Calcium Chloride (1 Tsp per 5-6 gallon), or 50 PPM.

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

Mash Type: Multi Step
Heat Type: Direct

Grain Lbs: 25.50
Water Qts: 31.88 - Before Additional Infusions
Water Gal: 7.97 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.25

Tun Thermal Mass: 0.00
Grain Temp: 80 F

Dough In Temp: 133 Time: 5
Acid Rest Temp: 0 Time: 0
Protein Rest Temp: 0 Time: 0
Intermediate Rest Temp: 0 Time: 0
Saccharification Rest Temp: 0 Time: 0
Mash-out Rest Temp: 154 Time: 60 See mash notes
Sparge Temp: 170 Time: 45

Mash Notes
----------
1/3 of mash pulled, bring to a boil for 5 minutes. Return to mash.
Mash at 154F and sparge at 170.
Boiled wort down to 1.07 gravity.

Fermentation Notes
------------------
10 days; Plato down to 12.6, roused yeast. at 1.038 or 10.9 brix.
36 hours at 65F for diacetyl rest.
30 days; Fermentation complete, final gravity at 1.017-1.018.
7% alcohol by volume.

Problem Notes
-------------
Fermentation took too long even though the starter was 2000 ml next time make a larger starter.