Brewing this next Wednesday.
Mineral-wise my well water is surprisingly close to the Munich water profile in Brunwater except it's more alkiline so I'll just hit it with lactic acid to get the pH to 5.4 for the 150F mash then lower it to 5.2 for the boil by treating the sparge water accordingly. This is what I've been doing with my lagers and I'm happy with how it's been working out.
I just made a 2L starter with Wyeast 2124 Bohemian Lager yeast. I'll swirl it as often as possible and then step it to a 4L which I'll cold crash and decant before pitching at 50-52 for 5-6 days then let tthe temp rise for a D rest.
I'm so far resisting the temptation to throw more hops at this later in the boil since a helles just needs to be balanced and more about the malt.
This is loosely based on the Helles recipe from Brewing Classic Styles. They had light munich in theirs. I only have dark munich which I was afraid might throw some caramel flavor into the mix. So I went with vienna just to get some more biscuity, doughy flavor and a little more fullness. The mash temp comes from their recommendation. I'm still considering going a couple degrees higher but I don't want it to be sweet.
Recipe: Munich Helles
Batch Size (fermenter): 5.25 gal
Estimated OG: 1.047 SG
Estimated ABV: 4.8
Estimated Color: 4.1 SRM
Estimated IBU: 19.2 IBUs
Boil Time: 60 Minutes
Amt Name Type # %/IBU
8 lbs 8.0 oz Avangard Best Malz Pilsner Malt (1.9 SRM Grain 1 91.9 %
12.0 oz Vienna Malt (3.5 SRM) Grain 2 8.1 %
1.25 oz Hallertauer Hersbrucker [4.00 %] - Boil Hop 3 19.0 IBUs
1.0 pkg Bohemian Lager (Wyeast Labs #2124) [124. Yeast 4 -