Hey All -
This is my first all custom recipe, and was shooting for a Bavarian Lager somewhere between a true Helles and a Marzen/Oktoberfest. My LHBS didn't have the exact items in my bill, so some subs were made as shown below.
I'd love to hear any feedback or comments, especially on the hops & bitterness range.
WEBECK Helles V2
Oktoberfest/Marzen
Type: All Grain
Date: 5/24/2009
Batch Size: 5.00 gal
Brewer: Edward
Boil Size: 6.42 gal
Boil Time: 60 min Equipment: Ed's 3 Stage AG
Brewhouse Efficiency: 80.00
Ingredients
Amount Item Type % or IBU
7.00 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 71.79 %
1.50 lb Caramel/Crystal Malt - 10L (8.0 SRM) Grain 15.38 %
1.00 lb Munich 10L (Briess) (5.0 SRM) Grain 10.26 %
0.25 lb Caramunich Malt (56.0 SRM) Grain 2.56 %
0.42 oz Pearle [8.20 %] (40 min) Hops 10.7 IBU
0.50 oz Hallertauer Mittelfrueh [4.00 %] (30 min) Hops 5.5 IBU
0.29 oz Select Spalt [4.75 %] (10 min) Hops 1.8 IBU
1.00 oz Hallertauer Mittelfrueh [4.10 %] (2 min) (Aroma Hop-Steep) Hops -
2 Pkgs Bavarian Lager (Wyeast Labs #2206) Yeast-Lager
Beer Profile
Est Original Gravity: 1.057 SG
Measured Original Gravity: 1.064 SG
Est Final Gravity: 1.014 SG Measured Final Gravity:
Estimated Alcohol by Vol: 5.64 % Actual Alcohol by Vol: 6.53 %
Bitterness: 18.0 IBU Calories: 288 cal/pint
Est Color: 6.7 SRM Color:COLOR
Mash Profile
Mash Name: Edward's New Helles Decoction Mash, Triple, Lager Total Grain Weight: 9.75 lb
Sparge Water: 5.79 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 78.0 F
Mash PH: 5.2 PH
Edward's New Helles Decoction Mash, Triple, Lager Step Time Name Description Step Temp
30 min Acid Rest Add 8.00 qt of water at 142.9 F 130.0 F
30 min Beta Sacch Decoct 2.16 qt of mash and boil it 146.0 F
15 min Alpha Sacch Decoct 1.51 qt of mash and boil it 155.0 F
5 min Mash Out - Half Mash Decoction Decoct 2.91 qt of mash and boil it 170.0 F
Carbonation and Storage
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4
Pressure/Weight: 9.7 PSI Carbonation Used: -
Keg/Bottling Temperature: 37.0 F Age for: 42.0 days
Storage Temperature: 37.0 F
I had trouble hitting the 170 F at the end (as usual) but everything went really well, and it's fermenting away at 50 F now. Krausen took a day to form @ 55F then dropped slowly to 50F. Will do a D rest to 62F for 2-3 days once done in primary.
Cheers
This is my first all custom recipe, and was shooting for a Bavarian Lager somewhere between a true Helles and a Marzen/Oktoberfest. My LHBS didn't have the exact items in my bill, so some subs were made as shown below.
I'd love to hear any feedback or comments, especially on the hops & bitterness range.
WEBECK Helles V2
Oktoberfest/Marzen
Type: All Grain
Date: 5/24/2009
Batch Size: 5.00 gal
Brewer: Edward
Boil Size: 6.42 gal
Boil Time: 60 min Equipment: Ed's 3 Stage AG
Brewhouse Efficiency: 80.00
Ingredients
Amount Item Type % or IBU
7.00 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 71.79 %
1.50 lb Caramel/Crystal Malt - 10L (8.0 SRM) Grain 15.38 %
1.00 lb Munich 10L (Briess) (5.0 SRM) Grain 10.26 %
0.25 lb Caramunich Malt (56.0 SRM) Grain 2.56 %
0.42 oz Pearle [8.20 %] (40 min) Hops 10.7 IBU
0.50 oz Hallertauer Mittelfrueh [4.00 %] (30 min) Hops 5.5 IBU
0.29 oz Select Spalt [4.75 %] (10 min) Hops 1.8 IBU
1.00 oz Hallertauer Mittelfrueh [4.10 %] (2 min) (Aroma Hop-Steep) Hops -
2 Pkgs Bavarian Lager (Wyeast Labs #2206) Yeast-Lager
Beer Profile
Est Original Gravity: 1.057 SG
Measured Original Gravity: 1.064 SG
Est Final Gravity: 1.014 SG Measured Final Gravity:
Estimated Alcohol by Vol: 5.64 % Actual Alcohol by Vol: 6.53 %
Bitterness: 18.0 IBU Calories: 288 cal/pint
Est Color: 6.7 SRM Color:COLOR
Mash Profile
Mash Name: Edward's New Helles Decoction Mash, Triple, Lager Total Grain Weight: 9.75 lb
Sparge Water: 5.79 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 78.0 F
Mash PH: 5.2 PH
Edward's New Helles Decoction Mash, Triple, Lager Step Time Name Description Step Temp
30 min Acid Rest Add 8.00 qt of water at 142.9 F 130.0 F
30 min Beta Sacch Decoct 2.16 qt of mash and boil it 146.0 F
15 min Alpha Sacch Decoct 1.51 qt of mash and boil it 155.0 F
5 min Mash Out - Half Mash Decoction Decoct 2.91 qt of mash and boil it 170.0 F
Carbonation and Storage
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4
Pressure/Weight: 9.7 PSI Carbonation Used: -
Keg/Bottling Temperature: 37.0 F Age for: 42.0 days
Storage Temperature: 37.0 F
I had trouble hitting the 170 F at the end (as usual) but everything went really well, and it's fermenting away at 50 F now. Krausen took a day to form @ 55F then dropped slowly to 50F. Will do a D rest to 62F for 2-3 days once done in primary.
Cheers