Z_Piney Creek Helles 2016 
All Grain Recipe
Submitted By: omahawk (Shared)
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| Batch Size: 5.40 gal | Style: Munich Helles (4A) |
| Boil Size: 6.68 gal | Style Guide: BJCP 2015 |
| Color: 5.3 SRM | Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain |
| Bitterness: 25.5 IBUs | Boil Time: 60 min |
| Est OG: 1.057 (14.1° P) | Mash Profile: Single Infusion, Light Body, Batch Sparge |
| Est FG: 1.011 SG (2.9° P) | Fermentation: Lager, Single Stage |
| ABV: 6.0% | Taste Rating: 38.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 10 lbs |
Pilsner (2 Row) Ger (2.0 SRM) |
Grain |
1 |
| 15.96 oz |
Munich Malt (9.0 SRM) |
Grain |
2 |
| 3.19 oz |
Acid Malt (3.0 SRM) |
Grain |
3 |
| 5.98 oz |
Melanoiden Malt (20.0 SRM) |
Grain |
4 |
| 1.00 oz |
Perle [7.5%] - Boil 90 min |
Hops |
5 |
| 1.00 oz |
Hallertauer Mittelfrueh [3.2%] - Steep 1 min |
Hops |
6 |
| 1.0 pkgs |
German Bock Lager (White Labs #WLP833) |
Yeast |
7 |
Notes
1 tsp CaCl, 1/3 tsp Epsom salt, 1/3 tsp gypsum. 2/3 distilled water. Mashed at 146 for 5 min, 149 for 75 min. 1.6 L starter - first time with White Labs pure pitch. SG = 1.056. Pitched within 7 hours at 55 degrees. Dropped to 48 degrees within 18 hours and maintained temp there. Day 8 moved to storage room @ 70 degrees for diacetyl rest. Day 9 gravity sample = 1.01. Day 14 gravity sample = 1.009. Moved to fridge to lager on day 14. Kegged on August 20.This Recipe Has Not Been Rated
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