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Hops: I think I'll try a 60, 30, 10 schedule to begin. Any thoughts on using a higher alpha hop like Magnum early then Hallertauer Tradition for the 30/10 additions? Low IBUs (<20) from even additions.
Water: I'm thinking about using Kai's profile of Ca in the 20s, 30ppm S04, 40ppm Cl. Too soft? I know theres some debate about if Lagers need the usual 50ppm Calcium. I also read his article on Edel Hell where he calls for 50ppm Ca, 60ppm S04, 40ppm Cl.. although he did say you could go lower and I've heard Martin mention before there may be some benefit to lower calcium in lagers.
Fermentation: I'm leaning to WLP838 to start, heard good things. Build up a large starter, pitch cold, diacytel rest for a couple days, cold crash, jump it to the serving keg, and lager for a couple weeks. Benefits to skimming off the krausen?
Malt Composition: It looks like that's a malt sheet for the individual sack you have, whereas my report was a yearly report? That's pretty cool - not sure I can get that detail from the LHBS but it's worth a try. And even more motivation to get a mill at home. The main goal is to get the specific Kolbach to hit the proper protein rest?
pH: Interesting what you said about the pH swings during a step mash and the mashing method impacting the final pH. Mash pH seems a bit debatable - any thoughts on the optimal mash pH for a non-decoction hockhurz? 5.4? Then adjust to 5.1 at the end of the boil? Assuming a healthy fermentation, proper pitch, aeration I should end up naturally in the low to mid 4s.
Mash: Full volume, step mash, let the malt determine the initial rest, then 145f/158f steps.
Once again I appreciate all the feedback.
Statistics: Posted by Brody — Thu Nov 19, 2015 9:27 pm
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Roachbrau:
- Protein rest in general is new turf for me.
- For water I'm going to blend RO with philly tap using Brun Water as a guide.
- So you're saying don't drop the pH from mash until 10m into the boil?
German hops sound good - on the Edelstoff blog Saaz was listed (along with Tettang, Spalt, Select, Tradition, and Herksbrucker) as traditional Helles hops. I've used Saaz before and liked it but I'm thinking a German hop will be more appropriate to avoid a Helles/Czech Pils hybrid.
- Waiting on the Gel is a good idea. I'll definitely measure final pH before any adjustments - I have been on target so far by going into the fermentor on target.
Bryan: Yea, I got the malt analysis. Downloaded that massive Weyerman zip. I looked at a few things on it.
1) Kolbach ranges from 36 to 42.5 which seems to correlate to either no protein rest or a short one at a high temp. Either 135f for 10m (38-41%) or 129f for 20m (35-38%)
Then (going back to the Edelstoff blog) I compared it to the malt suitable for a hockhurz helles.
2) The target protein of < 10.8% is similar to Weyermans 9.5 to 11.5 (a lot of variability there).
3) Solubility/SRN target of > 40%... dumb question here but is that Holbach? Which I understand to be Soluble Protein over Total Nitrogen?
4) Friability target is >85%. Weyerman is 84%
5) Viscosity target is <1.5, Weyerman is 1.58
So basically every target is close but not exact. The suggestion there was to dough in from 113f to 131f to compensate.
98/2 pilsner to carahell sounds like a good start.
Interesting about the pH swings. I mashed a pils/saaz/2000 smash before full volume using real soft water built up from distilled. I measured 10m in, and pre-boil and hit targets. You're saying if I keep measuring I'll have wild swings?
~90 boil intensity as in target a 10% boiloff right?
Any recommendations for a solid Helles yeast to start off with? Hallertauer for the hops maybe?
Final pH target from ranges I've read online. What throws me off most about that topic is Czech pils ends up higher (4.5 to 4.8). German pils below 4.4 from what I've measured and read.
By all means, point me in the right direction of these 3 key components I'm missing. Again, brewing German styles is new turf to me.
Statistics: Posted by Brody — Thu Nov 19, 2015 11:30 am
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Helles may as well be all pils, but not the pils we can get. They are all custom malting their stuff. Your best to start 98/2.
Some new information may be coming to light about optimal mash pH's. It seems as if your brewing method would determine the optimal range ( infusion, decoction, etc).
No sparge, full volume is fine. But you will most likely have wild pH swings during the mash if using soft water, so be prepared for that. I.e you will need to adjust at every step, you will most likely see .2 bumps.
Again, boil intensity is dependent on mashing method, for you in this instance with your methods that would be ~90. I don't like a single hop addition, I split into 2 or 3 additions. Personally I would not use saaz for a helles, nor would I use Czech yeast. Czech hops and yeast will make your helles, not a helles pretty fast. The yeast (czech) will accentuate hops, and you need malt accentuated. Now, will it be a good beer? Probably. Will it be a helles? No.
Not sure why you chose 4.2 for a final pH, but I would look into proper brewing techniques first.
Once again your brewing method will determine where the final pH needs to be. Otherwise, I agree with Steve.Problem is, that there is a lot more to brewing the proper helles, than water, ingredients, and mash. You are missing 3 or so more main components, and all the sub components that go with them.
Statistics: Posted by Bryan R — Thu Nov 19, 2015 8:13 am
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