Helles Brewday

[Bryan R]

I can assure you Nico doesn't

You can get explosions of hop aroma from no additions after 60 minutes, I promise you. You may get some aroma, from those 15 minute additions, but the flavor is not right, or prefferred, etc.

[Owenbräu]

[Owenbräu]

[Bryan R]

Precisely, all my mashes average 95-105% eff. However they all sparge and I do not

[Bryan R]

[Owenbräu]

[Bryan R]

Right at 62.

[Weizenberg]

I have it a bit higher. Like 65. That's the maximum where it should be.

Then I mill straight into the tun.

If it needs a bit of heating later on then it's not a biggie.

As long as one is able to perform this consistently one can move the sliders along and adjust times accordingly.

[Weizenberg]

You need to take kettle isomerization into account. If you rest the boil for a whilpool then there is further isomerization for as long as it stays above ~80C. So a lot depends on your overall process.

Of you chill immediately then 30 minutes might be a better choice.

Adding hops too late quickly risks adding a steely character to the beer. That's why lots of British Brewers dry hop whilst it's
Still in the fermenter.

Your mileage may vary. In the end there is nothing like finding out for oneself

[Owenbräu]

I start the whirlpool and chiller at the same time. My chiller is an immersion, not plate. I'm below isomerization temps in 4 minutes, below DMS formation in 7 minutes.