BU : 20
Malt: 100% continental pils of your choice, I would make sure and do 50:50 blend of two different types
Hops: 25bu in a 90 and 30min addition of Noble anything or Saazer, Sterling,etc
Boil: at least 90min
Yeast: dry 34/70 - 2dry packets/ 5 gal
- Rest 40 minutes ~1.15qt/lb
1st Sacc rest
- infuse to 149F (~1.4qt/lb)
- rest 15min
- draw off the thin liquid portion (dunnmaisch) until the whole mash resembles moderately loose oatmeal (dickmaisch)
- keep the dunnmaisch at 149F or as close as possible
- boil the dickmaisch 30min, you won't be stopping for any rests in between.
- a key point is that you don't try to heat this up to fast
2nd sacc rest
- infuse to ~162F by combining the dick and dunnmaisch back in the lautertun
- rest 45min
- direct heat to 172-180
*Optional - Lauter decoction
- instead of mashout
- works better than direct heat for me
- pull about 1/3 of the dunnmaisch about 35min into the 2nd sacc rest
- boil it until it breaks ~9-12min
- add back to mash to bring to mashout temp of ~172-180F
Chill to 49F
- ferment ~1 week at 49F
- 2 days at 60F for diacetyl rest
- lager at 32F for 4-6 weeks
This is a very simple Helles recipe that gets all its character, using a decent pils malt, from the technique. NO Dextrin malt, NO crystal malt and definitely no bullshit Vienna malt.
This is the exact beer I entered in this past nationals second round that they said was 'too malty'...at 1043 it was. They said this for all my lagers even though the gravities are always at the very low end. Just FYI.
Give it a shot if you want, or not. Email me with any questions you may have.