ryanryates
Well-Known Member
OK, 1st world problem here. Brewed a 15.5 gallon batch of my Munich Helles this weekend and ended up with crazy efficiency. Typically I shoot for around 77% efficiency, but I ended up at 87%. My OG ended up at 1.062 which will leave the Helles finishing above 6%!
Used Avangard Pilsner instead of weyermann this time. As many have noted the grain was a little dirty, but certainly had no problem converting.
Mash was 156 for 60 min. 90 minute boil. Recipe below for those interested. This is one of my typical house beers that are enjoyed by the masses. Curious to see how the higher ABV will impact the taste and mouthfeel.
15 lbs Avangard Pilsner (51.3%)
10 lbs Rahr Pale Malt (34.2%)
1 lbs 8.0 oz Munich Malt (9.0 SRM) (5.1%)
1 lbs 8.0 oz Vienna Malt (3.5 SRM) (5.1%)
12.0 oz Cara-Pils (2.0 SRM) (2.6%)
10.0 oz Acid Malt (3.0 SRM) (1.7%)
2 oz Mt. Hood (60 min)
2 oz Hallertaur Mittelfrueh (20 min)
German Lager (WLP830) 5000ml starter
Water Chemistry - used Kai's template for very soft water:
Distilled water
80ppm epsom salt
80 ppm CaCl2
added 1.75 ml lactic acid (88%) to sparge water
Ferment @ 55 degrees F
Used Avangard Pilsner instead of weyermann this time. As many have noted the grain was a little dirty, but certainly had no problem converting.
Mash was 156 for 60 min. 90 minute boil. Recipe below for those interested. This is one of my typical house beers that are enjoyed by the masses. Curious to see how the higher ABV will impact the taste and mouthfeel.
15 lbs Avangard Pilsner (51.3%)
10 lbs Rahr Pale Malt (34.2%)
1 lbs 8.0 oz Munich Malt (9.0 SRM) (5.1%)
1 lbs 8.0 oz Vienna Malt (3.5 SRM) (5.1%)
12.0 oz Cara-Pils (2.0 SRM) (2.6%)
10.0 oz Acid Malt (3.0 SRM) (1.7%)
2 oz Mt. Hood (60 min)
2 oz Hallertaur Mittelfrueh (20 min)
German Lager (WLP830) 5000ml starter
Water Chemistry - used Kai's template for very soft water:
Distilled water
80ppm epsom salt
80 ppm CaCl2
added 1.75 ml lactic acid (88%) to sparge water
Ferment @ 55 degrees F