Maggie Helles - Monday, January 12, 2015
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| Maggie |
After the 90 min. boil and the removal of cold break, I am left with maybe 10 gallons, less after kegging. It has to be good though. I have been reading about not removing the cold break as it does nothing to improve the beer. I will see when I keg this and the amount I get in my kegs.
22 lbs. Bohemian malt
2 lbs. Munich Type 1 malt
88 g German Hallertauer ( 4 AA ) - 60 min.
WLP940 Mexican Lager
75/25 RO/WELL water in mash
70/30 RO/WELL water in sparge
O.G. - 1.044 - 73% - This is getting lower all the time.
F.G. - 1.014
% - 4
SRM - 3.7
BU - 20
FTBS
Pitched the 940 at 1 pm the next day. Temp - 46 F. Set fridge to 10 C right away. It took 68 hours to see any activity in the air lock. The last one took 70 hours. I don't know why it takes so long to get going as the resulting beer is quite good. I will not change a thing, just accept the long lag time. I am going to raise the grain bill to reflect my poor efficiency. I need to get somewhat close to 5% beer. I don't want a 3.9% Helles. Too low, this is a German beer and not an English bitter.
NEXT TIME
I adjusted the mill back to the factory setting.
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