Jess - Helles Malt Experiment - AG 5G

All Grain Recipe

Submitted By: BaderBeer (Shared)
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Batch Size: 5.50 galStyle: Munich Helles ( 4A)
Boil Size: 6.75 galStyle Guide: BJCP 2015
Color: 3.0 SRMEquipment: Mash and Boil
Bitterness: 20.2 IBUsBoil Time: 60 min
Est OG: 1.049 (12.2° P)Mash Profile: Temperature Mash, 1 Step, Light Body
Est FG: 1.010 SG (2.7° P)Fermentation: Lager, Two Stage
ABV: 5.1%Taste Rating: 30.0

Ingredients
Amount Name Type #
9 lbs BEST Pilsen Malt (BESTMALZ) (1.8 SRM) Grain 1
8.00 oz Acidulated (BestMälz) (1.5 SRM) Grain 2
1.25 oz Tettnang [3.0%] - Boil 60 min Hops 3
0.50 oz Tettnang [3.0%] - Boil 30 min Hops 4
0.50 oz Tettnang [3.0%] - Boil 15 min Hops 5
1 pkgs Harvest (Imperial Yeast #L17) Yeast 6

Notes

Test Beer for Pure Idaho, Best Malz, And Weyermann Bohiemian Pilsner malts. All were step mashed on Mash & Boil 143f for 30 minutes, then raised to 160f for another 30 minutes. All oxygenated with 1 LpM of pure oxygen for 1.5 minutes. Pitched 250ML slurry per 5 gallon batch. Fermented at 50f for 7 days then raised 2 degrees per day to 60f for 3 days. Crash 5 degrees per 12 hours to 34f for 3 days then transferred to keg for conditioning.