German Brewing

My take on the Narziss Helles:

Recipe: Narziss Helles Scaled (Edelstoff??)
Brewer: The Beerery
Asst Brewer:
Style: Munich Helles
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 9.75 gal
Post Boil Volume: 7.80 gal
Batch Size (fermenter): 6.00 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.052 SG
Estimated Color: 4.1 SRM
Estimated IBU: 14.1 IBUs
Brewhouse Efficiency: 74.00 %
Est Mash Efficiency: 92.5 %
Boil Time: 90 Minutes

Ingredients:
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Amt Name Type # %/IBU
11 lbs 5.5 oz Weyermann Barke Pilsner (1.7 SRM) Grain 1 96.6 %
3.9 oz Carahell (Weyermann) (13.0 SRM) Grain 2 2.1 %
2.6 oz Caramunich II (Weyermann) (63.0 SRM) Grain 3 1.4 %
0.25 oz Perle [9.20 %] - Boil 60.0 min Hop 4 6.3 IBUs
0.22 oz Perle [9.20 %] - Boil 30.0 min Hop 5 4.3 IBUs
0.41 oz Hallertauer Mittelfrueh [6.30 %] - Boil Hop 6 3.5 IBUs

1.0 pkg House Strain (White Labs/Wyeast #WLP833/2206) Yeast 7 -


Mash Schedule: Narziss
Total Grain Weight: 12 lbs 3.9 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 6.00 gal of water at 102.2 F 100.0 F 15 min
Mash Step Add -0.80 gal of water and heat to 143. 143.0 F 60 min
Mash Step Heat to 162.0 F over 12 min 162.0 F 55 min
Mash Step Heat to 172.0 F over 6 min 172.0 F 10 min

Sparge: Batch sparge with 1 steps (6.81gal) of 168.0 F water
Notes:

The recipe really isn't at all how Narziß suggests it.

I'd drop the Caramunich completely

Heh, you sonofa! Right!

What about chit malt? Carafoam? Do they have a place in brewing a helles?

I think they could. Chit is meant to be used to augment malts and even out modification for the different batches/lots. Obviously carafoam being the dextrine malt. I would rather make my dextrins in the mash tun with no malt, personally. I wouldn't rule it totally out though, I think it does have its place.

What percentages of each is common?

MAx 20% on the chit, when I use it, it usually floats 10-12%, I would say 5-10% for the carafoam.

Some believe the carafoam is just Weyermann's version of chit malt, due to its high diastatic power for a cara-malt. Your thoughts?

IIRC, Weyermann has a chit malt, its called spitz malt. Chit and carafoam are not the same. Bestmalz's (maker of chit) equal to Carafoam is Caramel pils, I believe.

Weyermann recommends carafoam in place of spitz malt. They claim carafoam is undermodified as well. Interesting.

http://www.weyermann.de/in/faq.asp?umen ... &sprache=2