BrewBlog: My own private little Helles
Specifics
Reference
Style:
Brewer: Michael Bade
Brew Date: March 12, 2011
Yield: 10 gallons
Reference
Color (SRM/EBC):
4/7.9
Bitterness (Calc): 18 IBU (Tinseth)
BU/GU: 0.36
Calories: 164 (12 ounces)
Conditioning: Keg
ABV: 5.3%
ABW: 4.2%
Batch No: 2011-03
OG: 1.050
OG (Plato): 12.39° P
Target OG: 1.045
FG: 1.010
FG (Plato): 2.56° P
Real Extract: 4.34° P
App. Atten.: 79.3%
Real Atten.: 65%
General Information
Method: All Grain
Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Non-Fermentables
0.25 tsp Super-Moss @ 11 minutes  
Reference
Hops
Boil
Total Boil Time: 60 minutes
Reference
Yeast
Name: Octoberfest/Marzen Lager
Manufacturer: White Labs
Product ID: WLP820
Type: Lager
Flocculation: Medium
Attenuation: 69%
Temperature Range: 52–58°F
Amount: 500 ml
Mash Profile

Single Decoction

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 168°F PH: 5.4
Notes:

Draw a part of the mash, let it rest for at least 10 minutes, and boil.

Steps

# Name Type Time Temp. Description
1 Protein Rest Infusion 35 min. 122°F

Add water at 126 F

2 Saccharification Decoction 45 min. 155°F

Decoct 44% of mash, rest for at least 10 minutes, and boil

3 Mash Out Infusion 10 min. 168°F

Heat to 168° F / 75° C for at least 10 minutes

Water Profile

Distilled Water

Calicum: 0.0 ppm
Bicarbonate: 0.0 ppm
Sulfate: 0.0 ppm
Chloride: 0.0 ppm
Sodium: 0.0 ppm
Magnesium: 0.0 ppm
PH: 7.0%
Notes:

Add minerals to create a distinct, custom water profile.

Fermentation
Primary: 14 days @ 48° F
Secondary: 14 days @ 48° F
Tasting Reviews
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