Hey guys.
I put it out to my freinds a week or so ago to choose the next beer I would brew. There were a few ideas but several people ask for me to brew a dry beer. I settled on trying to brew a nice dry chrisp Munich Helles.
Ive been brewing AG for a little while and have put probably 35 batches through my system. I mainly brew 40l batchs on a three tear gravitiy Keg system. Mainly doing single mash infusions and fly sparging.
Here is a copy of the recipe i have puty together but i would like a little help formulating mash schedual.
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Dry Day in Helles
Brewer: Rob Fifield
Asst Brewer:
Style: Munich Helles
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 46.24 l
Post Boil Volume: 41.60 l
Batch Size (fermenter): 40.00 l
Bottling Volume: 40.00 l
Estimated OG: 1.048 SG
Estimated Color: 7.8 EBC
Estimated IBU: 18.7 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 75.0 %
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
7.50 kg Pilsner (2 Row) Ger (3.9 EBC) Grain 1 90.9 %
0.50 kg Munich, Light (Joe White) (17.7 EBC) Grain 2 6.1 %
0.25 kg Cara-Pils/Dextrine (3.9 EBC) Grain 3 3.0 %
55.00 g Hallertauer [4.80 %] - Boil 60.0 min Hop 4 18.0 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 5 -
10.00 g Hallertauer [4.80 %] - Boil 5.0 min Hop 6 0.7 IBUs
4.0 pkg Saflager Lager (DCL/Fermentis #W-34/70) Yeast 7 -
8.00 g Polyclar (Secondary 1.0 days) Fining 8 -
After a bit of reseach ive notice alot of people use a step mash when brewing this style even when using highly modified grains. I would like to have a go at a stepped mash on my system both to challenge myself a little and to push my system a little bit.
As im trying to produce a really dry finish i was thinking about mashing at around 63c.now i normally dont mash out i just fly sparge with 78c water over 45mins.
I have the ability in my system to direct heat my mash or I use a hand held element to make small corrections in my mash temp.
I would like a little help putting together a simple stepped mash.
Ive increased my normal 60mins boil to 90mins due to the large amounts of Pils in the grain bill.
Thanks Rob
I put it out to my freinds a week or so ago to choose the next beer I would brew. There were a few ideas but several people ask for me to brew a dry beer. I settled on trying to brew a nice dry chrisp Munich Helles.
Ive been brewing AG for a little while and have put probably 35 batches through my system. I mainly brew 40l batchs on a three tear gravitiy Keg system. Mainly doing single mash infusions and fly sparging.
Here is a copy of the recipe i have puty together but i would like a little help formulating mash schedual.
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Dry Day in Helles
Brewer: Rob Fifield
Asst Brewer:
Style: Munich Helles
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 46.24 l
Post Boil Volume: 41.60 l
Batch Size (fermenter): 40.00 l
Bottling Volume: 40.00 l
Estimated OG: 1.048 SG
Estimated Color: 7.8 EBC
Estimated IBU: 18.7 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 75.0 %
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
7.50 kg Pilsner (2 Row) Ger (3.9 EBC) Grain 1 90.9 %
0.50 kg Munich, Light (Joe White) (17.7 EBC) Grain 2 6.1 %
0.25 kg Cara-Pils/Dextrine (3.9 EBC) Grain 3 3.0 %
55.00 g Hallertauer [4.80 %] - Boil 60.0 min Hop 4 18.0 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 5 -
10.00 g Hallertauer [4.80 %] - Boil 5.0 min Hop 6 0.7 IBUs
4.0 pkg Saflager Lager (DCL/Fermentis #W-34/70) Yeast 7 -
8.00 g Polyclar (Secondary 1.0 days) Fining 8 -
After a bit of reseach ive notice alot of people use a step mash when brewing this style even when using highly modified grains. I would like to have a go at a stepped mash on my system both to challenge myself a little and to push my system a little bit.
As im trying to produce a really dry finish i was thinking about mashing at around 63c.now i normally dont mash out i just fly sparge with 78c water over 45mins.
I have the ability in my system to direct heat my mash or I use a hand held element to make small corrections in my mash temp.
I would like a little help putting together a simple stepped mash.
Ive increased my normal 60mins boil to 90mins due to the large amounts of Pils in the grain bill.
Thanks Rob