Preparations complete

Discussion in 'General Brewing Discussions' started by CRUNK, Jan 20, 2017.

  1. CRUNK

    CRUNK Well-Known Member

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    Saturday I am brewing a Munich helles tonight I sanitize my entire system I got all of my distilled water prepared tested I'm ready to add my salts and to go along with everything tomorrow night I'm making jambalaya and making my starter yeast
     
  2. CRUNK

    CRUNK Well-Known Member

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    Anybody that lives close enough that would like to join me you are more than welcome I live in Pennsylvania
     
  3. Trialben

    Trialben Well-Known Member

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    What's ya munich helles recipe?
     
  4. CRUNK

    CRUNK Well-Known Member

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    6 lb German pilsner malt
    3 lb German light Munich malt
    .5 lb English mild malt
    .25 lb Belgian aromatic malt
    2 Oz hersbrucker at 60 minutes
    Whiteland southern german lager yeast 838

    7 gallons distilled water
    Add 4 grams calcium chloride

    Mash in at 97 degrees for 20 minutes
    Ramp to 133 for 15minutes
    Ramp to 154 for 1 hour
    Ramp to 167 form 10 minutes to mash out

    Chill to 68 degrees, move to fermentor, pitch yeast, ferment at 42 degrees, ramp to 66 degrees for diacetal when fermentation is close to finished, cold crash to 34 for a couple days, bottle/keg let it lager for 8 weeks.
     
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  5. Trialben

    Trialben Well-Known Member

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    I thought you used an all munich grain bill with these Munich helles brews I haven't brew one though
     
  6. CRUNK

    CRUNK Well-Known Member

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    This one was my grandfather's recipe he was born and raised in Stuttgart
     
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  7. Trialben

    Trialben Well-Known Member

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    Well who am I to question this recipe looking forward to hearing more about it.
     
  8. Mark D Pirate

    Mark D Pirate Well-Known Member

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    All Munich would be nothing like a helles , I'm surprises there's 3lbs in there .
    Good luck with it
     
  9. CRUNK

    CRUNK Well-Known Member

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    As it was told to me by my grandfather this is light beer, you will like this, his exact words I'm going by what he said
     
  10. Mark D Pirate

    Mark D Pirate Well-Known Member

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    Going full traditional with a triple decoction mash ?
    I do a single or double step with modern malts , these old recipes don't always work with exact figures .
    It was an art form the locals took pride in
    Take Kolsch and Altbier , 25 km apart and they still argue about them
     
  11. CRUNK

    CRUNK Well-Known Member

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    I have a two vessel system similar to The Brew easy so I'm not going to do decoction but I am going to do a step Mash
     
  12. Trialben

    Trialben Well-Known Member

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    I like that bilchmann tower of power controller good for if your not so savy with electronics and don't want to wire up your own panel. What do they charge you for that there unit crunk?
     
  13. CRUNK

    CRUNK Well-Known Member

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    565.00 us dollars
     
  14. CRUNK

    CRUNK Well-Known Member

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    Got it from greatfermentations.com
     
  15. Wood House Hall

    Wood House Hall Active Member

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    That recipe sounds tasty...I'm interested to hear how it goes. I do water additions to infuse and mash out as I don't have a heatable mash tun. I am intrigued though. Have a good brew day Crunk.
     
  16. CRUNK

    CRUNK Well-Known Member

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    Thank you sir, I'll let you all know how the brew day goes, and how the beer turns out.
     
  17. CRUNK

    CRUNK Well-Known Member

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    1st mash pH 5.34
    2nd mash pH 5.22 30 minutes later
    3rd mash pH 5.35
     
  18. CRUNK

    CRUNK Well-Known Member

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    The second reading must have been off a little bit I'm not quite sure I'll take another one in another 30 minutes
     
  19. CRUNK

    CRUNK Well-Known Member

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    What I should do is get together with somebody that's been brewing for a while and invite them over to watch and help me out Brewing one day to make sure I'm doing everything correctly
     
  20. jeffpn

    jeffpn Well-Known Member

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    Always nice to get input, pointers, and tips. There are several correct ways to brew.
     

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