[The Beerery]

I am channeling a well respected colleague, when I say why do you Americans always want to turn it to 11. Guilty, I saw the recipe guidelines and went right to 95/5 as well. I found though many dozen batches it will be too sweet. My best old helles was 98/2. Target 14ibus tinseth, as it's about 3-5ibu too hot. You can single hop it, but I prefer 50/30. With ~2-3ibu coming then.  You want it to finish no higher than 1.010, so mash accordingly.

[Iliff Ave]

I am channeling a well respected colleague, when I say why do you Americans always want to turn it to 11. Guilty, I saw the recipe guidelines and went right to 95/5 as well. I found though many dozen batches it will be too sweet. My best old helles was 98/2. Target 14ibus tinseth, as it's about 3-5ibu too hot. You can single hop it, but I prefer 50/30. With ~2-3ibu coming then.  You want it to finish no higher than 1.010, so mash accordingly.

Thanks again. Not trying to complicate anything. Just trying to learn and develop a decent recipe

[JJeffers09]

I like the 90/10 lagers I have made.  They are not anything but your own beer. Good luck

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What is 90/10?

A 90/10 is a 90% base 10% specialty/adjunct lager.  I like the ones I have done... they are not traditional, they are different and good

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[charles1968]

If it's light Munich, 5% or 10% makes little difference to the taste of pilsner malt. So whether you include it or drop it doesn't matter.

Personally I would leave out the Carahell as I like my lagers to be on the dry side, but a Helles might need a touch of sweetness to be on style.

[dmtaylor]

For hops, I would stick with just one bittering addition.  You do get spicy flavor from the bittering addition alone, believe it or not.

[Iliff Ave]

For hops, I would stick with just one bittering addition.  You do get spicy flavor from the bittering addition alone, believe it or not.

I have had good luck with that when brewing Kolsch so I will probably do it here as well. I think you convinced to try that in the past

[beersk]

For hops, I would stick with just one bittering addition.  You do get spicy flavor from the bittering addition alone, believe it or not.

I've been doing a FWH addition and sometimes a 20 minute addition. That's it. Maybe one more late addition for pilsner.

[coolman26]

I've been keeping it simple. I bitter to 15 IBU, because I always get more than I think. My favorite combo was Weyermann Floor malted Pils w 4% Bohemian Dark @ 8L. I've never used Carahell, but I will next time.


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[HoosierBrew]

FWIW I did my last one with 96% Weyermann pils ,4% carahell, 17 IBU Mittelfrueh @ 60 mins. WY2206. On the next I'll try the blending Weyermann pils and pale 50/50 thing,along with 3 or 4% carahell.

[klickitat jim]

Hoosierbrew looks good. But it's a proven fact that I prefer 2352

Good Helles recipes have very little room for variation.

[Iliff Ave]

FWIW I did my last one with 96% Weyermann pils ,4% carahell, 17 IBU Mittelfrueh @ 60 mins. WY2206. On the next I'll try the blending Weyermann pils and pale 50/50 thing,along with 3 or 4% carahell.

I tried 50/50 weyermann pale and schill pilsner on my first attempt at a German pilsner. It's is good
But slightly too malty and dark in my opinion. I think lodo changes that approach though right?

Gonna try 25/75 pale to pils next time.

[HoosierBrew]

FWIW I did my last one with 96% Weyermann pils ,4% carahell, 17 IBU Mittelfrueh @ 60 mins. WY2206. On the next I'll try the blending Weyermann pils and pale 50/50 thing,along with 3 or 4% carahell.

I tried 50/50 weyermann pale and schill pilsner on my first attempt at a German pilsner. It's is good
But slightly too malty and dark in my opinion. I think lodo changes that approach though right?

Gonna try 25/75 pale to pils next time.

I've never tried Schill pils or 50/50 pils/pale yet, so I can't comment yet, other than to say that brewing lodo will lighten color noticeably where that blend might normally be darker than desired in a pils brewed the traditional homebrew way. As for being too malty, there are variables to play with like attenuating down to 1.006-1.008 for a pils as well as water chemistry. 34-70/2124 is a dry pils strain (which I think you use?).

[HoosierBrew]

Hoosierbrew looks good. But it's a proven fact that I prefer 2352  

Yeah, I still haven't tried that strain yet. It's on my to do list.

[Iliff Ave]

FWIW I did my last one with 96% Weyermann pils ,4% carahell, 17 IBU Mittelfrueh @ 60 mins. WY2206. On the next I'll try the blending Weyermann pils and pale 50/50 thing,along with 3 or 4% carahell.

I tried 50/50 weyermann pale and schill pilsner on my first attempt at a German pilsner. It's is good
But slightly too malty and dark in my opinion. I think lodo changes that approach though right?

Gonna try 25/75 pale to pils next time.

I've never tried Schill pils or 50/50 pils/pale yet, so I can't comment yet, other than to say that brewing lodo will lighten color noticeably where that blend might normally be darker than desired in a pils brewed the traditional homebrew way. As for being too malty, there are variables to play with like attenuating down to 1.006-1.008 for a pils as well as water chemistry. 34-70/2124 is a dry pils strain (which I think you use?).

Yep 34/70. It got down to 1.009 I think and I used jever boiled profile with a 5.2 mash pH. The malt character that I got seems more suited to a bopils but I am no expert on styles. As you mention it could have something to do with the pils malt that I use in just about every beer.

[natebrews]

I am looking forward to trying the 50/50 blend as well. 

I have been using 2308 and 2124 for a little while now, bouncing back and forth.  I just use those two (and whichever one I'm running with at the time) for all the lagers I make.  2124 is probably the least finicky one that I think I have tried (of 2308, 2206, 2124, and 2001).  I haven't had any attenuation problems with it for sure.  The current one I did is OG: 1.044, FG: 1.008 mashed at 150F for 45min.