[brewday]

You might want to cross reference your hopping with the tinseth formula and see if it comes up around 14-15. IIRC, tinseth and rager can sometimes be very close, sometimes not.

Drops it by ~1 IBU in Beersmith when I switch to Tinseth.  Looks to be coming from the bittering addition.

Right now I've got for 6 gallons final kettle volume:

1 oz Hm (4%) FWH
.25 oz Hm (4%) @15
.5 oz Hm (4%) @0

I use a plate chiller, so the late additions don't stay hot long - I usually get wort from the kettle to conical at pitching temp in <10 min.

But I'm absolutely open to suggestions on the hopping schedule.

[Wort-H.O.G.]

You might want to cross reference your hopping with the tinseth formula and see if it comes up around 14-15. IIRC, tinseth and rager can sometimes be very close, sometimes not.

i know beersmith lets you choose-but defaults to tinseth.

[brewday]

At this point, if you would like I will post my last brew details, if you would like a glimpse of what I am talking about.

That would be cool.

+1

Come back!!

[germanbrew]

At this point, if you would like I will post my last brew details, if you would like a glimpse of what I am talking about.

That would be cool.

There's nothing I'd love to do more than sit down with you guys and taste some German beers.

Come to the NHC next summer.

Will do!  It's in Baltimore, so close to me.  Also planning a brewery tour/trip to Munich, Bamberg and Plzn in October for anyone who is interested.

[brewday]

You might want to cross reference your hopping with the tinseth formula and see if it comes up around 14-15. IIRC, tinseth and rager can sometimes be very close, sometimes not.

Drops it by ~1 IBU in Beersmith when I switch to Tinseth.  Looks to be coming from the bittering addition.

Right now I've got for 6 gallons final kettle volume:

1 oz Hm (4%) FWH
.25 oz Hm (4%) @15
.5 oz Hm (4%) @0

I use a plate chiller, so the late additions don't stay hot long - I usually get wort from the kettle to conical at pitching temp in <10 min.

But I'm absolutely open to suggestions on the hopping schedule.

I would ditch the flameout addition - you don't want the grassyness. Keep the aroma addition at 10-15 minutes.

There are several good hopping schedules for helles. Kai's Edel Hell recipe uses one from the Narziss textbook. Another nice one if you're only using one kind of hop is to add 70-80% of it at 60 minutes and 20-30% at 10 to 15 minutes. Then, scale the total hop mass to get your target IBU.

Cool.  Appreciate it.

[stpug]

Little bit of my IT. Thick creamy head, persists all the way to the last sip. Aroma of malt and noble hops. Rich malt taste balanced with noble hops, that finishes very dry and crisp.

That picture has me intrigued (and jealous). Is that a recipe you're willing to share?
How long do you bake the meringue on top?

[Wort-H.O.G.]

Little bit of my IT. Thick creamy head, persists all the way to the last sip. Aroma of malt and noble hops. Rich malt taste balanced with noble hops, that finishes very dry and crisp.

That picture has me intrigued (and jealous). Is that a recipe you're willing to share?
How long do you bake the meringue on top?

Northern German Pils
92% avangard pils
4% carapils
4% melanoiden
.75oz magnum (28.8IBU) @ 50min
1oz Hallertauer (3.2IBU), Select Spalt (2.8IBU), Saaz (4.2IBU) @ 10
WLP830

Mash 2qt/lb 147F for 90 minutes. batch sparge 185F water.
Mash PH at room temp  = 5.45-5.50
Mash Efficiency: 92%
Reduce PH in kettle to 5.0-5.1
Boil time 60 minutes.
water profile: RO water w/additions Calcium 35ppm, Mg 17ppm, Sodium 14ppm, Sulfate 90ppm, Chloride 62ppm

OG 1.048
FG 1.008
5.2% ABV
39IBU
SRM 3.5

[HoosierBrew]

Ken, are you dropping kettle pH with lactic or phosphoric? This is an area I think I'm ready to try for lagers.

[Wort-H.O.G.]

Ken, are you dropping kettle pH with lactic or phosphoric? This is an area I think I'm ready to try for lagers.

only been using lactic

[Iliff Ave]

That pils looks delish! I need to get me some of 'it'.

[HoosierBrew]

Ken, are you dropping kettle pH with lactic or phosphoric? This is an area I think I'm ready to try for lagers.

only been using lactic

Thanks. I assume you check pH drop by drop or do you use a formula?

[Wort-H.O.G.]

and im really looking forward to getting to doing all of this (pils process) with a helles over thanksgiving. pils, carahell, kolsch malt will be my malts.

[Wort-H.O.G.]

Ken, are you dropping kettle pH with lactic or phosphoric? This is an area I think I'm ready to try for lagers.

only been using lactic

Thanks. I assume you check pH drop by drop or do you use a formula?

no formula (yet-must be one). need to check notes, but pretty sure i started out in .5ml increments to see what PH drop would be.

[Wort-H.O.G.]

Ken, that looks like an outstanding pils recipe.

i'm pretty pleased with the results- not to say it doesn't have room to evolve 

lots of tinkering with almost every variable on this one. that's the stuff that keeps be enthralled with brewing though.

[germanbrew]

Little bit of my IT. Thick creamy head, persists all the way to the last sip. Aroma of malt and noble hops. Rich malt taste balanced with noble hops, that finishes very dry and crisp.

That picture has me intrigued (and jealous). Is that a recipe you're willing to share?
How long do you bake the meringue on top?

Northern German Pils
92% avangard pils
4% carapils
4% melanoiden
.75oz magnum (28.8IBU) @ 50min
1oz Hallertauer (3.2IBU), Select Spalt (2.8IBU), Saaz (4.2IBU) @ 10
WLP830

Mash 2qt/lb 147F for 90 minutes. batch sparge 185F water.
Mash PH at room temp  = 5.45-5.50
Mash Efficiency: 92%
Reduce PH in kettle to 5.0-5.1
Boil time 60 minutes.
water profile: RO water w/additions Calcium 35ppm, Mg 17ppm, Sodium 14ppm, Sulfate 90ppm, Chloride 62ppm

OG 1.048
FG 1.008
5.2% ABV
39IBU
SRM 3.5

Beautiful beer!