- Joined
- Apr 18, 2006
- Messages
- 16,779
- Reaction score
- 5,896
- Recipe Type
- All Grain
- Yeast
- S-23
- Yeast Starter
- No - Rehydrate
- Batch Size (Gallons)
- 6
- Original Gravity
- 1.047
- Final Gravity
- 1.008
- Boiling Time (Minutes)
- 90
- IBU
- 18.2
- Color
- 4.4
- Primary Fermentation (# of Days & Temp)
- 21 days, 62F
- Secondary Fermentation (# of Days & Temp)
- 21 days, 62F
- Tasting Notes
- Light & Bready Like a Helles. No percieved bitterness easy drinking
What The Helles? (A Steam Beer - No Lagering!)
=====Partial Mash======================
A ProMash Recipe Report
Recipe Specifics
----------------
Batch Size (Gal): 6.00 Wort Size (Gal): 3.00
Total Grain (Lbs): 8.30
Anticipated OG: 1.047 Plato: 11.57
Anticipated SRM: 4.4
Anticipated IBU: 18.2
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
9.0 0.75 lbs. Munich Malt(2-row) America 1.035 6
3.0 0.25 lbs. Melanoidin Malt 1.033 35
36.1 3.00 lbs. Pilsener Germany 1.038 2
39.8 3.30 lbs. Muntons LME - Extra Light England 1.037 3
12.0 1.00 lbs. Muntons DME - Extra Light England 1.046 3
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.35 oz. Liberty Pellet 4.00 18.2 60 min.
Yeast
-----
Fermentus S-23 Saflager S-23
Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 4.00
Water Qts: 4.00 - Before Additional Infusions
Water Gal: 1.00 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.00 - Before Additional Infusions
Saccharification Rest Temp : 152 Time: 60
Mash-out Rest Temp : 162 Time: 10
Sparge Temp : 162 Time: 10
Total Mash Volume Gal: 1.32 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Notes:
After steeping or mashing grains bring wort to a boil add DME ONLY, bring to a boil again then add hops.
At last 10 minutes add LME mix well add chiller. You can add Irish Moss now, however I didn't use any.
I fermented this at 62F for three weeks racked to a 2ndary held at 62F for three weeks. Then kegged.
Chill at 40F for about 3 weeks, then add gas @ 10PSI for 2-3 weeks.
It tastes like a lager without having to do the actual lagering. Well, post fermentation.
A good long wait on the yeast, primary & secondary followed by a nice long chill while carbing is almost as good IMO.
=====All Grain (Coming Soon)======================
=====Partial Mash======================
A ProMash Recipe Report
Recipe Specifics
----------------
Batch Size (Gal): 6.00 Wort Size (Gal): 3.00
Total Grain (Lbs): 8.30
Anticipated OG: 1.047 Plato: 11.57
Anticipated SRM: 4.4
Anticipated IBU: 18.2
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
9.0 0.75 lbs. Munich Malt(2-row) America 1.035 6
3.0 0.25 lbs. Melanoidin Malt 1.033 35
36.1 3.00 lbs. Pilsener Germany 1.038 2
39.8 3.30 lbs. Muntons LME - Extra Light England 1.037 3
12.0 1.00 lbs. Muntons DME - Extra Light England 1.046 3
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.35 oz. Liberty Pellet 4.00 18.2 60 min.
Yeast
-----
Fermentus S-23 Saflager S-23
Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 4.00
Water Qts: 4.00 - Before Additional Infusions
Water Gal: 1.00 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.00 - Before Additional Infusions
Saccharification Rest Temp : 152 Time: 60
Mash-out Rest Temp : 162 Time: 10
Sparge Temp : 162 Time: 10
Total Mash Volume Gal: 1.32 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Notes:
After steeping or mashing grains bring wort to a boil add DME ONLY, bring to a boil again then add hops.
At last 10 minutes add LME mix well add chiller. You can add Irish Moss now, however I didn't use any.
I fermented this at 62F for three weeks racked to a 2ndary held at 62F for three weeks. Then kegged.
Chill at 40F for about 3 weeks, then add gas @ 10PSI for 2-3 weeks.
It tastes like a lager without having to do the actual lagering. Well, post fermentation.
A good long wait on the yeast, primary & secondary followed by a nice long chill while carbing is almost as good IMO.
=====All Grain (Coming Soon)======================