German-style helles lager
OG = 1.048 FG = 1.009 IBUs = 20
7.5 pounds lightly kilned malt
(pilsner malt or lager malt)
0.25 pounds Briess Cara-Pils malt
2.75 AAU Tettnang bittering hops (1/2 ounce at 5.5% alpha acid)
2.75 AAU Tettnang flavor hops (1/2 ounce at 5.5% alpha acid)
2.25 AAU Hallertau, Mount Hood or Liberty aroma hops (1/2 ounce at 4.5% alpha acid)
Wyeast 2124 (Bohemian Lager) or White Labs WLP830 (German Lager)
4 days before brew day
Make 2-liter (68 ounce) starter wort with an OG of 1.048 using dry malt extract
Cool starter, aerate and add yeast
On brewing day
Note: This beer style benefits from soft water.
Purchase 10 gallons of distilled water (not spring water) and add 1 gram of calcium sulfate to each gallon jug of water.
This will give us about 50 ppm of calcium in the water and no carbonates.
Mix 3 gallons of 143° F water with the crushed grains.
The mash temperature should be 131° F.
Allow mash to rest at 131° F for 20 minutes.
Raise mash temperature to 140° F.
Allow mash to rest at 140° F for 30 minutes.
Raise mash temperature to 149° F over a time period not less than 5 minutes.
This gives us a ramp of no more than 1.8° F per minute.
Allow mash to rest at 149° F for 20 minutes.
Raise mash temperature to 158° F.
Allow mash to rest at 158° F for 20 minutes.
Check for starch conversion using the iodine test.
If the test comes up negative (no blue or black color in the wort sample) go to next step.
If the test is starch positive, extend rest until you get a negative test.
Raise mash temperature to 169° F.
Gently transfer mash to lauter tun.
Recirculate wort for 20 minutes.
Begin collecting wort at the rate of about 12 ounces per minute (roughly 2 quarts every 5 minutes).
When top of grain bed becomes visible (but not dry), begin sparging with 169° F treated brewing water.
Maintain about 1 to 2 inches of sparge water on top of the grain at all times during wort collection.
Collect 6 gallons of wort.
Bring wort to boil.
Add bittering hops at boil.
Add second hop addition 30 minutes after start of boil.
Add last hop addition 55 minutes after start of boil.
Stop boiling 60 minutes after start of boil.
Cool wort with wort chiller.
Siphon cooled wort to fermenter.
Pitch yeast starter.
Ferment for 7 to 10 days at 50° to 55° F or until specific gravity is below 1.012.
Rack beer to secondary fermenter and decrease temperature to 40° F and hold at 40° F for 2 weeks.
About 3 weeks after brew day
Prime and bottle beer when specific gravity is constant for three days.
Condition for 1 week at room temperature
Refrigerate for 2 weeks
6 weeks after brew
Beer is ready!