« on: January 31, 2016, 09:21:43 AM »
Today is brew day for my final tweak of the season on my Munich Helles and German Helles Export. I've got my starters going and plated my Wyeast Munich II 2352 to bank for next season. While I wait for my hose to thaw I thought I'd post what I'm doing this time.
Bavarian Hell - M.E. BJCP 4A
1.046 OG ~16 IBU
85% Best Pils
10% Best Vienna
5% Weyermann CaraHell
152F 90min 5.5pH
DI water with minimum amounts of CaCl, MgSO4, NaCl, Phosphoric acid to 5.5 pH
16IBU from German Magnum @ FWH, Hallertau Mittelfruh and Tettnang Tettnanger at 10min
Wyeast 2352 1LO2HK starter, 50F till > 50% ADF then free rise to 68F
Bavarian Hell X - G.H.E. BJCP 5C
1.056 OG ~25 IBU
78% Best Pils
18% Best Vienna
4% Weyermann CaraHell
152F 90min 5.5 pH
DI water with minimum amounts of CaSO4, MgSO4, NaCl, phophoric acid to 5.5 pH
~25IBU from German Magnum @ FWH, Hallertau Mittelfruh and Tetnang Tettnanger at 5 min
Same fermentation profile as the Bavarian Hell.
Planning to crash and gell fine in primary, force carb to ~2.7 volumes, lager a month at 38F, then bottle enough with my new Beer Gun to ship for Spring Swap and maybe a local summer competition.
Here goes nothing...