Helles (7G)

Primary Fermentation (# of Days & Temp): 21 days at 51 degrees
Secondary Fermentation (# of Days & Temp): 21 days at 39 degrees
Additional Fermentation: Diacetal rest after one week up to 65 degrees.

Lots to type- Instead of a decoction mash I used .25 pounds of Melanoiden and a pound of Munich. Of course you could leave that out, follow Kaiser's decoction advice and brew traditionally. You could also use some Vienna instead but it's up to you- of course.

I removed the amount of water additions because I certainly didn't want people adding random amounts of salts when they should follow their own reports to replicate Munich water.

I mashed at 154 for 90 minutes using a Sawdustguy RIMS system. 8 gallons of strike water and two 4 gallon sparges of 168 degree water.

I am a firm believer that pitching active yeast is just as, if not more, important than the starter size. Make sure that 838 is rolling and ready to eat so it has no problem taking off at 52 degrees.