Brew #34 - Daril's "What-The-Helles" Golden Ale

   Category         :  Munich Helles            
   Method           :  Full Mash
   Starting Gravity :  1.052
   Ending Gravity   :  1.013
   Alcohol content  :  5.0%
   Recipe Makes     : 14.0 gallons
   Total Grain      : 28.25 lbs.
   Color (srm)      :  6.0
   Efficiency       :  70%
   Hop IBUs         : 22.1

Malts/Sugars:
 25.25	lb.	Belgian Pilsner          
  1.00	lb.	Belgian Caramel Pils     
  1.00	lb.	Belgian CaraVienne       
  1.00	lb.	Belgian Munich           

Hops:
 2.00	oz.	Hallertauer    	 5.0%	60 min
 2.00	oz.	Hallertauer    	 5.0%	30 min
 1.00	oz.	Hallertauer      5.0%	15 min

Boil temperature of water: 212F
Grain Starting Temperature: 70F
Desired Grain/Water Ratio: 1 quarts/pound
Strike Water:  7.06 gallons of water at 169F
First Mash Temperature: 152F

Notes:
GRAIN CHARACTERISTICS:

DWC Belgian Pilsner - OG: 1.037,  1.8L
DWC Caramel Pils    - OG: 1.034,  7.9L
DWC Caravienne      - OG: 1.034, 23.0L
DWC Munich          - OG: 1.038,  7.0L

BOIL:  60 minutes total
       Add Irish Moss @15 min.

YEAST:
Wyeast Yeast Choices for this beer (in order of preference):

1338 -- European Ale 
European yeast from Wissenschaftliche in Munich. A full-bodied complex 
strain, finishes very malty. Produces a dense, rocky head during 
fermentation. 
Temperature range: 60-72°F (optimum: 68F) 
Apparent attenuation: 67-71%. 
Flocculation: high. 
Source: Wissenschaftliche Station #338. 

1272 -- American Ale II 
Fruitier and more flocculant than 1056, slightly nutty, soft, clean,
slightly tart finish. 
Temperature range: 60-72°F 
Apparent attenuation: 71-75% 
Flocculation: high 
Source: Speculation is Red Tail, Mendocino Brewing. George Fix mentions 
that this is a strain of Canadian origin, and is also used for Anchor 
Liberty Ale. Note: previous speculation was that this was the Rogue 
PacMan yeast, but Rogue has said it is not, although 1) Wyeast does 
have a culture of the PacMan yeast and 2) the porter and stout do 
contain the fermentation strain. (thanks Jeff McNally for digging 
into this).

1056 -- American Ale 
Ferments dry, finishes soft, smooth and clean, and is very well balanced. 
Temperature range: 60-72°F (optimum: 68°F) 
Apparent attenuation: 73-77% 
Flocculation: low to medium 
Source: Sierra Nevada (Seibel BRY-96)[and possibly the old Ballantine] 

STYLE PROFILE:

Munich Helles --
The Bavarian version of light lager with a distinctively 'sweet' 
malty profile to balance the carbonate water source. Grain and 
malt flavors and aromas predominate, with just enough hops to 
balance. Light aroma hops may also be featured. Less attenuated 
than a pilsner and thus fuller-bodied. Medium gold. Medium bodied. 
COMMERCIAL EXAMPLES: PAULANER PREMIUM LAGER. 

This should be made with a LAGER yeast, but I'm using this basic
profile with a EUROPEAN ALE yeast, or AMERICAN ALE II.