MetzgersBrauhaus
Member
Okay guys, I've been wanting to design a Helles, but with some sort of unique twist. I think I have a good idea on one, but I still need a little help, since I know these kinds of lagers are all about subtlety, and I don't want to foul it up.
Here's what I have so far:
Good Land Lager
3lbs Pilsen DME (90 min)
3.15lbs Munich LME (90 min)
.5lbs Belgian Caramel Pils (steep)
.25lbs Melanoidin (steep)
.25oz Citra Hops whole flower (60 min)
.25oz Citra Hops whole flower (30 min)
1oz Hallertau whole flower (10 min)
1pkg White WLP833 Bock yeast
That's giving me these calculated vitals:
OG: 1.049
FG: 1.013
IBU: 18
ABV: 4.70%
SRM: 6
So here's where I'm having a few issues.
1. I'd like to get the ABV a little closer to 5-5.1%, but I'm already on the top of the style range for OG (1.051), and already a hair over the style range for FG (1.012). My IBUs are perfect, and I'm hoping the Citra hops provide the mango/papaya/pineapple twist they're supposed to, and the SRM is just a hair dark (by a point), but I'm okay with that.
2. I was aiming to make this a little more malt-forward than your typical pilsner, but still try and keep it crisp and drinkable. Do you think I'd get there?
3. I currently have only 2 fermentation vessels, and usually something in both. That is actually one less than the number of refrigerators I have on hand (shrug). How necessary is it to rack into a secondary for the lagering, or can I get away with leaving it all in one place? Or am I going to have to drop some coin I don't really have and get another bucket or better bottle or something?
4. Any other thoughts?
Here's what I have so far:
Good Land Lager
3lbs Pilsen DME (90 min)
3.15lbs Munich LME (90 min)
.5lbs Belgian Caramel Pils (steep)
.25lbs Melanoidin (steep)
.25oz Citra Hops whole flower (60 min)
.25oz Citra Hops whole flower (30 min)
1oz Hallertau whole flower (10 min)
1pkg White WLP833 Bock yeast
That's giving me these calculated vitals:
OG: 1.049
FG: 1.013
IBU: 18
ABV: 4.70%
SRM: 6
So here's where I'm having a few issues.
1. I'd like to get the ABV a little closer to 5-5.1%, but I'm already on the top of the style range for OG (1.051), and already a hair over the style range for FG (1.012). My IBUs are perfect, and I'm hoping the Citra hops provide the mango/papaya/pineapple twist they're supposed to, and the SRM is just a hair dark (by a point), but I'm okay with that.
2. I was aiming to make this a little more malt-forward than your typical pilsner, but still try and keep it crisp and drinkable. Do you think I'd get there?
3. I currently have only 2 fermentation vessels, and usually something in both. That is actually one less than the number of refrigerators I have on hand (shrug). How necessary is it to rack into a secondary for the lagering, or can I get away with leaving it all in one place? Or am I going to have to drop some coin I don't really have and get another bucket or better bottle or something?
4. Any other thoughts?