bavarian helles lager, water profile?

brewing an all grain bavarian helles lager from northern brewer tonight, and am wondering what sort of water additions i should be adding, if any. theres a lot of conflicting info about how much calcium, etc should be added, and i really dont know the difference between the munich, bavarian, etc, styles. i just want to hit my mash ph right, and have the bugger taste good! also, im not sure what the better mash schedule would be....ive always just mashed in at 150ish, mash out at 170. i am using ro water.

OG 1.049 READY: 2 MONTHS

MASH INGREDIENTS
-- 9 lbs. German Pilsner Malt
-- 0.5 lbs. Briess Carapils

MASH SCHEDULE: OPTION A
TRADITIONAL MULTI STEP
Protein Rest: 122° F for 20 minutes
Beta Sacch’ Rest: 149° F for 30 minutes
Alpha Sacch’ Rest: 158 F for 30 minutes
Mashout: 170° F for 10 minutes

MASH SCHEDULE: OPTION B
SINGLE INFUSION
Sacch’ Rest: 151° F for 60 minutes
Mashout: 170° F for 10 minutes

BOIL ADDITIONS & TIMES
1 oz Hallertau (60 min)
1 oz Hersbrucker (15 min)

YEAST

SAFLAGER W/34-70.
Optimum temperature: 48-59°F



https://docs.google.com/viewer?a=v&...lnLvTz&sig=AHIEtbQmudO09ChmBhX63Ih8lgy1uqhmWw

Depends on your water profile. If you know your water profile I would plug it into a water primer like EZ water calculator. If you don't know your water profile get it tested! You will want soft water for a Helles. If you have soft water I would go for it.

sorry im working with ro water.

Helles should have a malty body. My SOP when doing single infusions with a beer like that is to go for a higher temp, wetter mash for more unfermentables... mashing at about 158 for aprox 1/2 hour, short vorlauf and sparge. A low temp, extended infusion mash is going to give you a significantly less malty beer than typical for a Helles.

hmm, well im a little late to read your post. i went with 151° F for 60 minutes, 170° F for 10 minutes. i guess i will see how it turns out. for water additions i went with .5 gram of gypsum, 4.5 grams of calcium chloride. added 3.5oz of sauermalz. this gave me 50ppm of Ca, 76ppm of Cl, 10ppm SO4. mash ph was 4.9 at the start, 5.35 half way through, and 5.6 at 45 minutes in. not sure if its the right or the wrong way, but i guess the worst that could happen is i make beer. hopefully.

So, how did this beer turn out? I'm brewing it next weekend. Any advice?