Justdrumin
Well-Known Member
I have had this one planned for a while. I want a nice Helles lager for spring time. I plan to follow Kaiser's decoction as illustrated in his videos. I'm pretty excited to do my first decoction. I plan to do the same with my Oktoberfest planned for next month. I'm still figuring amounts for the mash. I have a 17.5 gallon boil kettle that's pretty wide, so I have an exceptionally high boil off rate. I also have an ounce each of northern brewer and Hallertau. So I'm open to suggestions on the hop schedule. Let me know what you think. Thanks.
Brew Method: All Grain
Style Name: Munich Helles
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 8.75 gallons
Boil Gravity: 1.029
Efficiency: 70% (brew house)
STATS:
Original Gravity: 1.046
Final Gravity: 1.008
ABV (standard): 4.96%
IBU (tinseth): 21.57
SRM (morey): 3.58
FERMENTABLES:
8 lb - German - Pilsner (Weyermannn) (84.2%)
1 lb - German - Munich Light (Weyermannn) (10.5%)
0.5 lb - American - Carapils (Dextrine Malt) (5.3%)
HOPS:
0.5 oz - Northern Brewer, Type: Pellet, AA: 10.3, Use: Boil for 60 min, IBU: 21.57
0.5 oz - Hallertau Hersbrucker, Type: Pellet, AA: 4.3, Use: Aroma for 0 min
MASH GUIDELINES:
1) Infusion, Temp: 95 F
2) Decoction, Temp: 122 F, Time: 5 min
3) Infusion, Temp: 145 F, Time: 30 min
4) Infusion, Temp: 158 F, Time: 40 min
5) Decoction, Temp: 170 F, Time: 15 min
6) Sparge, Temp: 170 F, Time: 15 min
Starting Mash Thickness: 1.5 quarts
YEAST:
Fermentis / Safale - Saflager - German Lager Yeast W-34/70
Form: Dry
Attenuation (avg): 83%
Flocculation: High
Optimum Temp: 48 - 72 F
Fermentation Temp: 48 F
Brew Method: All Grain
Style Name: Munich Helles
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 8.75 gallons
Boil Gravity: 1.029
Efficiency: 70% (brew house)
STATS:
Original Gravity: 1.046
Final Gravity: 1.008
ABV (standard): 4.96%
IBU (tinseth): 21.57
SRM (morey): 3.58
FERMENTABLES:
8 lb - German - Pilsner (Weyermannn) (84.2%)
1 lb - German - Munich Light (Weyermannn) (10.5%)
0.5 lb - American - Carapils (Dextrine Malt) (5.3%)
HOPS:
0.5 oz - Northern Brewer, Type: Pellet, AA: 10.3, Use: Boil for 60 min, IBU: 21.57
0.5 oz - Hallertau Hersbrucker, Type: Pellet, AA: 4.3, Use: Aroma for 0 min
MASH GUIDELINES:
1) Infusion, Temp: 95 F
2) Decoction, Temp: 122 F, Time: 5 min
3) Infusion, Temp: 145 F, Time: 30 min
4) Infusion, Temp: 158 F, Time: 40 min
5) Decoction, Temp: 170 F, Time: 15 min
6) Sparge, Temp: 170 F, Time: 15 min
Starting Mash Thickness: 1.5 quarts
YEAST:
Fermentis / Safale - Saflager - German Lager Yeast W-34/70
Form: Dry
Attenuation (avg): 83%
Flocculation: High
Optimum Temp: 48 - 72 F
Fermentation Temp: 48 F