Water profile: 90% distilled + 10% Chicago tap, adjusted with 1 g gypsum, 2.2 g calcium chloride, and 2.2 mL lactic acid to achieve a malty, German lager profile. Target for mash pH is 5.25. Prepare a 1-L yeast starter with 1 pack OYL-106 on a stir plate 24 hours before pitching.
Mash in at 120°F (49°C) and hold for 20 min, then raise to 147°F (64°C) and hold for 15 min. Run a single decoction by pulling approximately 50 percent thick mash into a separate kettle and boiling it over medium flame, stirring constantly, for 30 mins. Return decocted portion to the mash tun, raise temp to 160°F (71°C) and hold for 30 mins. Mash out at 170°F (77°C) and sparge. Boil for 90 mins, adding 0.5 oz of Tettnanger hops at 80 min and 30 min. Add yeast nutrient and Whirlfloc tablet at 10 min. Add 1 oz Tettnanger at flameout for whirlpool.
After the boil, allow the wort to cool to 167°F (75°C) , then crash cool to 45°F (7°C). Oxygenate and pitch yeast, allowing a free rise to 48°F (9°C). Hold at 48°F until 75 percent attenuation (4–5 days), then bump to 60°F (16°C) for a diacetyl rest. When the beer reaches final gravity (10–14 days), crash to 33°F (1°C), rack, and keg at 2.6 volumes of CO2, then lager for 6–8 weeks. Tastes even better when you drink one with your brother.
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