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
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