The Beer Recipator


The BreweryHomeSpreadsheetRecipesDiscussion

HellRat

Brewer: Sauce Email: Sauce@neo.rr.com
Beer: HellRat Style: Münchner Helles
Type: All grain Size: 11 gallons
Color:
7 HCU (~6 SRM)
Bitterness: 27 IBU
OG: 1.054 FG: -
Alcohol: -
Water: acidified, dats about it
Grain: 29 lb. German Pilsner
1 lb. German Vienna
1. lb. Dextrine malt (Cara-Pils)
.5 lb. British crystal 50-60L
Mash: 50% efficiency
No sparge
double decoction
135 f 30 min protein
153 f 60 min sacc
168 f 15 min mashout
pressure cooked 2 gal of 1st runnings @240 f for 20 min
Boil: 75 minutes SG 1.046 13. gallons
Hops: 1.25 oz. Northern Brewer (8.5% AA, 60 min.)
1 oz. Saaz (3.75% AA, 45 min.)
1 oz. Saaz (3.75% AA, 30 min.)
Yeast: Wyeast Bavarian 2206
Log: Did the "decoction, no sparge, pressure cooking the 1st runnings"
thing to maximize maltiness. It seemed to work, the finished beer has a almost honey-like taste.
Tasting: will probably skip either the no sparge or the pressure cooking next time, just to see the diff.

Recipe posted 05/17/00.