Water profile: 90% distilled + 10% Chicago faucet, adjusted with 1 g gypsum, 2.2 g calcium chloride, and a pair of.2 mL lactic acid to attain a malty, German lager profile. Goal for mash pH is 5.25. Put together a 1-L yeast starter with 1 pack OYL-106 on a stir plate 24 hours earlier than pitching.
Mash in at 120°F (49°C) and maintain for 20 min, then elevate to 147°F (64°C) and maintain for 15 min. Run a single decoction by pulling roughly 50 % thick mash right into a separate kettle and boiling it over medium flame, stirring continuously, for 30 minutes. Return decocted portion to the mash tun, elevate temp to 160°F (71°C) and maintain for 30 minutes. Mash out at 170°F (77°C) and sparge. Boil for 90 minutes, including 0.5 oz of Tettnanger hops at 80 min and 30 min. Add yeast nutrient and Whirlfloc pill at 10 min. Add 1 oz Tettnanger at flameout for whirlpool.
After the boil, permit the wort to chill to 167°F (75°C) , then crash cool to 45°F (7°C). Oxygenate and pitch yeast, permitting a free rise to 48°F (9°C). Maintain at 48°F till 75 % attenuation (4–5 days), then bump to 60°F (16°C) for a diacetyl relaxation. When the beer reaches last gravity (10–14 days), crash to 33°F (1°C), rack, and keg at 2.6 volumes of CO2, then lager for six–8 weeks. Tastes even higher if you drink one along with your brother.
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