One more go at the helles. The last helles I did, Hell Hath No Fury, was quite tasty for my first attempt. Same recipe for the exception of slightly different hops with Magnum as bittering. Still a full charge of Hersbrucker for aroma. I love these noble hops – such subtle flavors that complement the yeast and malt so well – let’s hope the next wave of “craft” is towards rediscovering the classics once again and charging a reasonable price for them. Going to ferment colder this time to see if I can subdue any sulfur, although the Hürlimann strain was quite low in sulfur. Somehow I ordered Caramunich that’s 50 SRM instead of Carahell. Wort was a bit coppery so for you style Nazi’s it’s out of style.

6 gallons

Estimated OG: 1.053
Estimated FG: 1.011
Estimated Color: 7.7 SRM
Estimated IBU: 21.3 IBUs
Brewhouse Efficiency: 65.00 %
ABV: 5.5%

Grain
12 lbs Wyermann Pilsner(1.7 SRM) 92.3%
1 lb Wyermann Caramunich(50 SRM) 7.7%

Schedule
60 minute Boil
7.00g Magnum [14.4%] –  First wort 6.7 IBUs
28.00g Hersbrucker [3%] 30 min 6.4 IBUs
7.00g Magnum [8%] –  10 min 3.9 IBU

Whirfloc or Irish Moss 20 min
1tsp yeast nutrient 15 min

Mash and Sparge
100% RO water
2g Calcium Chloride added to mash water
1g Gypsum added to mash water
2g Calcium Chloride added to sparge water
Mash in 5 gallons water 157F and let stabilize to 148F for 30 min
Raise temp to 165 and let settle at 160 for 30 minutes.
Batch sparge 4.5 gallons cold

Yeast
Saflager S-189 Dry Yeast (Hürlimann strain)

Fermentation
Ferment at 55F 5 days
Raise temp to 62 1 day
Raise temp to 65 1 day
Add gelatin(optional) and rack to keg
Lager at near freezing as possible at least 2 weeks
(Optional) force transfer to new keg
Force carbonate