This is my second attempt at a Helles, this time with a different yeast and better fermentation temp control. I have to admit, those made a huge difference. I think this proved to me that there really isn’t a shortcut to making a decent lager; you just have to pay attention to detail and have some patience.
There was an issue with the carbonation, as we discussed in the video, but after uncapping all the bottles, adding a tiny bit of sugar to each and recapping, it turned out OK in the end.
Recipe Details
| Batch Size |
Boil Time |
IBU |
SRM |
Est. OG |
Est. FG |
ABV |
| 5.5 gal |
90 min |
20.87 |
4.49 |
1.052 |
1.008 |
5.7 |
Fermentables
| Name |
Amount |
% |
| Pilsner |
9 lbs |
87.8 |
| Melanoidin |
4 oz |
2.44 |
| Light Munich |
8 oz |
4.88 |
| Carapils |
4 oz |
2.44 |
| Acidulated |
4 oz |
2.44 |
Hops
| Name |
Amount |
Time |
Use |
Form |
Alpha % |
| Hallertau Mittelfruh |
2 oz |
60 min |
Boil |
Pellet |
2.8 |
| Hallertau Mittelfruh |
2 oz |
5 min |
Boil |
Pellet |
2.8 |
Miscs
| Name |
Amount |
Time |
Use |
Type |
| Whirlfloc |
35.27 oz |
10 min |
Boil |
Water Agent |
| Calcium Chloride (dihydrate) |
0.09 oz |
0 min |
Mash |
Water Agent |
Yeast
| Name |
Lab |
Attenuation |
Temperature |
| Saflager - German Lager Yeast W-34/70 (W-34/70) |
Fermentis / Safale |
83% |
48°F - 72°F |
Mash
| Step |
Temperature |
Time |
|
152°F |
60 min |
