Recipe Type: All Grain
Yeast: WLP-830
Yeast Starter: no
Additional Yeast or Yeast Starter: slurry only
Batch Size (Gallons): 5.75
Original Gravity: 1.051
Final Gravity: 1.012
IBU: 20
Boiling Time (Minutes): 90
Color: 4.73 SRM
Primary Fermentation (# of Days & Temp): 14 @ 52F
Additional Fermentation: In the keg at 40F now
Secondary Fermentation (# of Days & Temp): 14 @ 34F

Helles Yeah (25)
1-D Munich Helles Date: 5/24/08


Size: 5.75 gal
Efficiency: 88.0%
Attenuation: 77.0%
Calories: 168.63 kcal per 12.0 fl oz

Original Gravity: 1.051 (1.045 - 1.051)
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Terminal Gravity: 1.012 (1.008 - 1.012)
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Color: 4.73 (3.0 - 5.0)
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Alcohol: 5.13% (4.7% - 5.4%)
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Bitterness: 20.5 (16.0 - 22.0)
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Ingredients:
8.5 lb Pilsner Malt
0.75 lb Vienna Malt
0.25 lb Belgian Aromatic
.25 lb White Wheat Malt
1.25 oz Tettnanger (4.2%) - added during boil, boiled 60 min


Schedule:
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m

00:17:54 Mash In - Liquor: 3.08 gal; Strike: 164.46 °F; Target: 152 °F
01:17:54 Sac Rest - Rest: 60 min; Final: 152.0 °F
01:27:54 Batch Sparge - First Runnings: 0.0 gal sparge @ 151.7 °F, 1.16 gal collected, 0.0 min; Batch 1: 2.86 gal sparge @ 180 °F, 2.9 gal collected, 5 min; Batch 2: 3.09 gal sparge @ 180 °F, 3.12 gal collected, 5 min; Total Runoff: 7.37 gal


Notes
5.75 gallons into the fermenter, left about a quart in the kettle and in tubing. 92% mash/lauter efficiency, Brewhouse Efficiency was 88%.
Pitched 830 slurry from Keith Seguine's Schwartzbier. Fermentation kicked off in 13 hours at about 58F. Reduced to 52F after a few hours.
6/1 tested SG at 1.012, raised controller to 56F and will rack to secondary and begin lagering next weekend.

Racked to keg on 6/21 and the intial tasting was wonderful. Floral aroma and very smooth malty flavor. I can't wait for this thing to age. No diacetyl detected at all, no DMS.