All Grain Yeast:
WLP001 Additional Yeast or Yeast Starter:
Repitched slurry Batch Size (Gallons):
6.0 Original Gravity:
1.047 Final Gravity:
19.2 Boiling Time (Minutes):
4.2 Primary Fermentation (# of Days & Temp):
3 days at 65F, free rise to 68F for 4 days Secondary Fermentation (# of Days & Temp):
2 days at 70F Tasting Notes:
Nice pilsner malt flavor leads into a gentle noble hop finish.
College Creek Biergarten Munich Helles1-D Munich HellesAuthor:
159.59 kcal per 12.0 fl ozOriginal Gravity:
1.048 (1.045 - 1.051)|=================#==============|Terminal Gravity:
1.010 (1.008 - 1.012)|==============#=================|Color:
4.22 (3.0 - 5.0)|=================#==============|Alcohol:
5.07% (4.7% - 5.4%)|================#===============|Bitterness:
19.2 (16.0 - 22.0)|================#===============|Ingredients:
10 lb Pilsner Malt
0.25 lb Munich TYPE I
0.25 lb Acidulated Malt
0.5 lb Cara-Pils® Malt
10.0 g Magnum (12.0%) - added during boil, boiled 60.0 min
2.2 tsp Wyeast Nutrient - added during boil, boiled 15.0 min
14.0 g Hallertau (3.0%) - added during boil, boiled 40.0 min
14.0 g Hallertau (3.0%) - added during boil, boiled 15.0 min
1.0 tsp Whirlfloc Tablets (Irish moss) - added during boil, boiled 5.0 min
1.0 ea White Labs WLP001 California AleNotesFirst brewing building water profile from RO water.
Add 3 g CaCl2 and 2 g CaSO4 to mash.
Add 2 g CaCl2 and 1.5 g CaSO4 to kettle to make up the mineral content of sparge water.
Targeting 75 ppm Ca, 83 ppm Cl, and 64 ppm SO4, residual alkalinity of -53.
Dough-in with 3.3 gallons 146 F water to achieve 133 F protein rest for 20 minutes.
Infused with 1.3 gallons boiling water for a beta rest at 145 F. Mash pH was 5.4
Pulled a 1.5 gallon decoction, heated to boiling and immediately returned to the mash to achieve alpha rest of 155 F, which was held for 30 minutes.
Batch sparged with 3.4 gallons of 170 F water.
Added remaining brewing salts to the kettle and boiled as normal.
Cooled using counterflow chiller to 70F. SG = 1.047
Used 100 mL of washed yeast harvested from a batch of Scottish 70/. The yeast was warmed to room temperature, added to a pint of wort, and allowed to activate for 6 hours prior to pitching the main batch.Fermented at 65 F for three days, then allowed the temperature to free rise to 68 F for 4 days. Racked to a secondary fermenter on top of 1/2 package of Knox gelatin dissolved in 1 cup of hot water. After two days, racked to keg and chilled to 36F. The beer was held at this temperature for four days prior to filtration using a 1 micron plate filter and force carbonation.Results generated by BeerTools Pro 1.5.12
I was shooting for a clean, refreshing beer similar to a Helles, but without using a lager yeast. The resulting beer is very similar to a Kolsch. I served this beer to friends at a poker game this week, and was delighted to see them return to the keg for second and third pints.