Sue's Helles II

This is my second attempt at this style, it's not as
sweet as the last one, but going by the style guidelines,
I believe it's come very close.

Brewer:	Mark Riley		Email:	mriley@netcom.com
Beer:	Sue's Helles II		Style:	Münchner Helles
Type:	All grain		Size:	4 gallons
Color:	3 HCU (~3 SRM)		Bitterness:	18 IBU
OG:	1.048		FG:	1.012
Alcohol:	4.7% v/v (3.7% w/w)
Water:	Boiled and decanted water from tap to remove chlorine. My water is relatively hard, so I decided to use 1/2 distilled water in the mash and sparge.
Grain:	1 lb. American Vienna 1/2 lb. Dextrine malt (Cara-Pils) 4 3/4 lb. Belgian Pilsner
Mash:	85% efficiency
	Grist ratio: 1 qt/lb Rested at 135°F for 10 min. Heated mash to 152°F and rested 60 min. Heated again for mashout at 170°F.
Boil:	75 minutes	SG 1.052	3.75 gallons
	1/2 tsp. rehydrated Irish Moss (15 min.)
Hops:	24g Hallertauer (4.1% AA, 60 min.) 11g Hallertauer (4.1% AA, 15 min.) 11g Hallertauer (aroma)
Yeast:	Repitched Wyeast #2308 Munich from dregs of SBC Maibock (1 pt slurry)
Log:	Brewed: 4/29/98 Fermented at 50°F til kraeusen fell 6 days later. Bumped up to 57°F in secondary.
Carbonation:	Kegged and lagered at 34°F for many months. Counterpressure filled bottles (what wasn't drank from the keg. ;-) About 2.5 volumes carbonation.
Tasting:	Slight chill haze (probably due to the 135°F rest - it was an experiment). Some malt in the aroma. Nice clean malty flavor. Restrained bitterness good for the style. I think the distilled water helped smooth out the bitterness and let the maltiness come through.

Recipe posted 10/16/98.