Author Topic: first helles help  (Read 1104 times)

Offline goschman

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Re: first helles help
« Reply #15 on: March 18, 2015, 07:15:41 PM »
Okay so I think I have settled on this:

82.5% schill pilsner
11% schill munich light
5% weyermann acidulated malt
1.5% weyermann melanoidin

Shooting for mash pH of 5.2-5.3, yellow malty profile.

OG 1.047

Bitter to ~17 IBUs with noble hops (not sure which yet)

W34/70 yeast

Does that look about right?

As Jeff mentioned, I would aim a tad higher on mash pH, say 3.3-3.4 to accentuate  the malt more.

Yeah I suppose that makes sense. I can drop the amount of acidulated malt. I assume you meant 5.3-5.4 not 3.3-3.4?
On Tap/Bottled: Kurbis Marzen, Hazeless Daze IPA, Vienna Lager, Dry Hopped Peach Cider       

Fermenting: Red Rye
Up Next: Hopfenbier, Braunbier

Offline Pinski

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Re: first helles help
« Reply #16 on: March 18, 2015, 08:12:14 PM »
Okay so I think I have settled on this:

82.5% schill pilsner
11% schill munich light
5% weyermann acidulated malt
1.5% weyermann melanoidin

Shooting for mash pH of 5.2-5.3, yellow malty profile.

OG 1.047

Bitter to ~17 IBUs with noble hops (not sure which yet)

W34/70 yeast

Does that look about right?

As Jeff mentioned, I would aim a tad higher on mash pH, say 3.3-3.4 to accentuate  the malt more.

Yeah I suppose that makes sense. I can drop the amount of acidulated malt. I assume you meant 5.3-5.4 not 3.3-3.4?

Yes, 5.3-5.4. Sorry about that. My editor is out today.   :)
Steve Carper
Green Dragon Brew Crew
Clubs: Oregon Brew Crew & Strange Brew
BJCP Certified

Offline goschman

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Re: first helles help
« Reply #17 on: March 18, 2015, 08:52:11 PM »
No worries. I have been wanting to try a mash pH of 5.2 on a beer but this would be the wrong choice. May have to wait for that to try on a pils...
On Tap/Bottled: Kurbis Marzen, Hazeless Daze IPA, Vienna Lager, Dry Hopped Peach Cider       

Fermenting: Red Rye
Up Next: Hopfenbier, Braunbier

Offline hopfenundmalz

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Re: first helles help
« Reply #18 on: March 18, 2015, 09:32:45 PM »
No worries. I have been wanting to try a mash pH of 5.2 on a beer but this would be the wrong choice. May have to wait for that to try on a pils...

My last German Pils was mashed at 5.25, and I really like the result.
Jeff Rankert
Ann Arbor Brewers Guild
AHA Governing Committee
BJCP National
Home-brewing, not just a hobby, it is a lifestyle!