Thoughts on a helles recipe

[Bryan R]

[Owenbräu]

EVG is estimated on the standard setting in the brewing software based on manufacturer % attenuation. I'm sure I'll get much better in reality. I tend to over pitch, using fresh slurry or yeast off a stir plate. I don't plan a brew day until the yeast is ready.

EVG is locked in during the mash. Yeast, oxygen, nutrient, etc will affect attenuation, but only in one direction. You'll never do better than a FFT EVG, at least I never have.

[Owenbräu]

The brewing water profiles suggest Munich has no to very low sulfates. When making water, why would add sulfates? Wouldn't the chlorides provide better mouthfeel?

[Owenbräu]

[Owenbräu]

[Techbrau]

You're losing sight of the forest.

There's no simple predictive model for what you're asking because it depends on a lot of things. Are you agitating your mash or recirculating the liquid with a pump? That will have a big impact on how quickly the enzymes work too. How thick is your mash? How fine are you crushing? Conditioning malt or no? Your system is different from mine and nobody here is an all-knowing oracle. The bottom line is that you need to learn your system, try different mashes, do FFTs and keep records.

All we can do is give you textbook guidelines and data collected from our own systems. Figuring out how to apply it to your system is your job.

[Bryan R]

[Weizenberg]

[Weizenberg]

[Brody]