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Old 11-02-2008, 05:53 PM   #1
Saccharomyces
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Recipe Type: All Grain   
Yeast: WLP830   
Yeast Starter: 2L or bigger   
Batch Size (Gallons): 5.25   
Original Gravity: 1.050   
Final Gravity: 1.008   
IBU: 18   
Boiling Time (Minutes): 90   
Color: 4   
Primary Fermentation (# of Days & Temp): 14 @52*F   
Additional Fermentation: 28 @42*F   
Secondary Fermentation (# of Days & Temp): 3 @68*F   
Tasting Notes: Light yet malty sessionable beer. Best enjoyed by the 1L mug!   

My favorite drinking beer I can drink all day and all night.

This is based heavily on BierMuncher's Helles Belles.

All Grain Version (75% brewhouse efficiency)
==============


8# German Pilsner
8oz Munich
8oz Vienna
8oz Flaked Wheat
1oz Tettnang, Tradition, Saaz, or Hallertau (4-5% AA, target is 18-22 IBUs so you may need to adjust slightly)

Mash for 60-75 minutes at 150-152*F. An optional short protein rest at 131*F will improve yield with German pils malts. First wort hop, and boil vigorously for 90 minutes, topping off to 5.25 gallons if needed. Chill as quickly as possible to ensure a solid cold break. I use a hop strainer, and I like to whirlpool and siphon to keep the wort as clean as possible.

Partial Mash Version
==============


3.5# Extra Light DME or Pilsner DME (if you can find it)
2# German Pilsner
8oz Munich
8oz Vienna
8oz Flaked Wheat
1oz Tettnang, Tradition, Saaz, or Hallertau (4-5% AA)

Combine crushed grains in a grain bag and drop into 1 gallon of filtered tap water or bottled spring water (not softened water!) heated to 166*F. Temp should stabilize around 154*F. Remove pot from burner and wrap in a blanket. Let mash for 60 minutes. Then bring 1 additional filtered gallon of water to 175*F in a second pot. Remove grain bag and drop into second pot. Let soak for 5 minutes, drain, and discard grains. Move contents of second pot to first pot and top up to 2.5 gallons. Add the hops, bring to a boil, and boil for 75 minutes. Carefully add extract to avoid scorching and add one Whirlfloc tablet. Continue boil for 15 additional minutes. Chill quickly in a water bath or using an immersion chiller. Fast chilling is important for this style to ensure you do not have chill haze. Since this is a light brew it is also a good idea to use a strainer to strain out hops and break material to keep them out of the fermenter. Top up to 5 gallons in the fermenter with bottled water of your choice.

Fermentation
==============


As far as fermentation you have a couple of choices. You can lager with a lager yeast like WLP830, or you can use a lot of clean ale yeast and ferment it cool. WLP810 is rumoured to work well, I have yet to try it though.

As a lager: I used 2L starter of WLP830 pitched at 50*F and did a single vessel fermentation. I fermented at 52*F for two weeks, did a three day diacetyl rest, and lagered in the primary for four additional weeks at 42*F before kegging and force carbonating.

As an ale: Two packages of US-05 at 64*F will yield a very clean beer. Or you can use a 2L starter of WY1007 German Ale yeast at 62*F. Or you can do what I'm going to do next time I do this as an ale and pitch a package of German Ale yeast plus a package of US-05 dry ale yeast making a yeast blend. Temperature control during the first few days of fermentation will be key to getting this beer to come out to style. I use a water bath for my ales and change the ice 2x daily. I have found that 3# of ice twice a day will keep the temps 60-64*F which is ideal for a squeaky clean ale. I keg so I do not secondary this beer. I give it three weeks in the primary and then let it sit in the keg for a week before tapping. With the German Ale yeast finings such as KC or Gelatin may be helpful if it does not clear.
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Old 01-11-2009, 06:41 PM   #2
ttokar
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Jan 2008
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Thanks for the recipe. For the sake of clarity, do you really boil the DME for only 15 minutes? Just wanted to be sure.

 
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Old 01-17-2009, 05:01 AM   #3
Saccharomyces
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Thanks for the recipe. For the sake of clarity, do you really boil the DME for only 15 minutes? Just wanted to be sure.
Yes I always do late extract additions when I use extract.
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Old 11-01-2009, 12:45 AM   #4
The Pol
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Sacc...

Hey, I am thinking of doing this brew on my next brewcast on the 4th...

Looks nice. Id mash for 15 min. at 132F and 60 min. at 150F to dry it out.

 
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Old 12-03-2009, 11:20 PM   #5
Saccharomyces
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I brewed up the partial mash version of this a few weeks ago. It's stepping down for lagering right now. I had an ounce of Vanguard hops I used FWH. We'll see how it turns out.
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Old 12-08-2010, 12:42 AM   #6
BenS
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Mar 2009
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I'd like to revive this dead recipe.
Saccharomyces, why do you add 8 oz of flaked wheat to this recipe? What does it add to the flavor and/or body of the beer?

 
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Old 12-09-2010, 05:59 PM   #7
DGraffer
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Dec 2010
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Does anyone have a Hacker Pschorr Munich Gold recipe?

 
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Old 12-15-2010, 05:44 PM   #8
Saccharomyces
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Quote:
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I'd like to revive this dead recipe.
Saccharomyces, why do you add 8 oz of flaked wheat to this recipe? What does it add to the flavor and/or body of the beer?
I use the flaked wheat to improve head retention without adding sweetness like you would get with carapils. (Yeah I know folks say carapils isn't sweet but in a beer this delicate you do notice)
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Old 01-17-2011, 01:57 PM   #9
billf2112
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Looking to do my first lager and like your partial method (not ready for all grain just yet). I am more liking amber lagers have you any thought on slight modification to make it more of an amber lager?
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Old 01-20-2011, 02:10 AM   #10
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Sure if you wanted to do a amber lager variation on this recipe, use 1# of munich, drop the vienna, and add two ounces of carafa III de-husked (or debittered black malt if you can't get the carafa). That should net something similar to Yuengling, but maltier.
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