Helles

All Grain Recipe

Submitted By: MtnSoul (Shared)
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Brewer: Nick Madaffer
Batch Size: 12.00 galStyle: Munich Helles (4A)
Boil Size: 15.51 galStyle Guide: BJCP 2015
Color: 4.4 SRMEquipment: Nick's Blichmann Breweasy 10 gal
Bitterness: 17.9 IBUsBoil Time: 90 min
Est OG: 1.046 (11.5° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.012 SG (3.1° P)Fermentation: Lager, Two Stage
ABV: 4.5%Taste Rating: 30.0

Ingredients
Amount Name Type #
10.00 g Calcium Chloride (Mash 60 min) Misc 1
6.00 g Epsom Salt (MgSO4) (Mash 60 min) Misc 2
4.00 g Baking Soda (Mash 60 min) Misc 3
18 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 4
2 lbs Golden Promise (Simpsons) (2.0 SRM) Grain 5
1 lbs 8.34 oz Munich (BestMälz) (7.6 SRM) Grain 6
8.00 oz Melanoiden Malt (20.0 SRM) Grain 7
4.00 oz Hallertau [2.7%] - Boil 60 min Hops 8
1.00 items Whirlfloc Tablet (Boil 15 min) Misc 9
4.40 g Yeast Nutrient (Boil 15 min) Misc 10
1.0 pkgs Southern German Lager (White Labs #WLP838) Yeast 11

Taste Notes

Wort : sweet, slight nuttiness, bready, no DMS. Bitterness with vegetal characteristics. No hop aroma. Pale gold color.

Notes

6 cc Lactic acid 88% added to 15 g RO water. 10 g CaCl 6 g MgSO4 4 g NaHCO3 added. pH after dough-in 5.8. Recirc'd with 1.25 gpm orifice. pH after 30 mins of recirc and mashing at 150.5 degF - 5.58 pH 2 cc Lactic acid 88% added. Mashed for 60 mins total. stirred top of grain bed one time at 30 min mark prior to addition of lactic acid. Mashout at 169 for 20 mins then immediate drained mash tun with 1.25 gpm orifice. ~110 min boil. Immediately chilled to 60. Whirlpool turned off and let stand/settle for ~4 hours prior to knockout. 5 g + 4 g = 9 gallons crystal clear wort - nailed OG 1.046. Placed into fermenter for chilling to 45 degF prior to pitching.

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