Les's Helles - Sunday, June 15, 2025 ( Conical )

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Ingredients
22 lbs. Rahr 2 Row
1 lb. Munich 9
108 grams Hallertauer @ 60 min.
4 sachets 34/70 at 66F 

Various experiments suggest that you can get a real nice beer using lager yeast at 66F. 
I went to various people on You Tube and they all say that fermenting a lager at 66F
worked out fine. Not an award winning Pils or just a plain lager, but a good beer and
that is all I want. None of them had a water profile however. Went to another guy on
You Tube and he did exactly what I want to do. Said the beer was really good, so it is
a go. He sure had a lot of SS brewing stuff jammed into a small area. Knew his stuff.

O.G. - 1.045 - 78%
F.G. -  1.006
% -      5.12
SRM - 3.5
BU - 25.5

Mash Volume - 10 gallons
Sparge Volume - 10 gallons

Water Profile - 4 Dog Brewery

CA - 50
MG - 10
CC - 68
S04 - 68
PH - 5.30 

MASH
Gyp - 2 g
CI - 4 g
Eps - 3.7 g
Lactic Acid - 3.9 ml 

BOIL
Gyp - 2 g
CC - 4 g
Eps - 3.7 g

Lactic Acid - Sparge - .4 ml

I have no idea where I am going to put this before Les comes in July. I am not bottling the
Kolsch. I may dump the remaining Kolsch to make room cause it isn't very good. I do have to
make another IPA for myself though. 

If you can find time, you can use your cpbf to fill some bottles which you have never used.
I think I will. I am pretty good at over carbing beer since I did just that with my Kolsch. 

                                                            BREW DAY NOTES

Other than I had to do a deep clean on most of the Conical equipment brew day went fine.
I really need to clean my stuff a lot better than I did. I also should of taken apart my valves
and soaked them in water before storing them for the winter. Really stunk, no excuse for
that. Had a visit from a RAT too. Gonna get him, I still have my 12" rat trap. I had a hard
time getting the creamy hot break to settle down. I added 6 drops of no foam and it really
didn't do much. I have had this stuff over 5 years now so should toss it and get a new
bottle. I bet the active ingredient does not work any more.

Day 1 - Pitched yeast at 72 F. Fridge on, set to 66F. Watching for suck back.
Day 2 - Temp is still a little high, fridge set.
Day 3 - Settled out now and a steady ferment. 66F. Basement smells like fermenting beer.
             Picked up speed now. 
Day 4 - Same. 66F.
Day 5 - Done. Letting it age for awhile.

                                                           TASTE NOTES

Sampled on June 23 just to have a taste and not check the gravity. No use now as it hasn't
done anything in a few days. Hope there is no sulphur. Hard to get a sample because of all
of the yeast. Maybe let it sit there until after we get back from camping? ( July 13 ). Or
keg it on Day 18? ( day 18 ). Add gelatin on July 5th and let it clear for when we get back?

                                                       KEGGED ON JUNE 30
                                               ADDED GELATIN ON JULY 4th

TASTE AND GRAVITY CHECK ON KEGGING DAY

Malty with a sweet after taste. Low bitterness at this stage as I am getting a yeasty taste along
with everything else. No sulphur, off flavours, or infection which is always a good sign.

Should be able to transfer to kegs on July 15. Lots of time to clear it and carb it up. No time
to age this though.

I did one keg and the other the next day. Not as clear as I wanted it though.

All in all an acceptable beer but I won't do it again. I prefer a true lager fermentation. Not
as crisp as I want.

                                                        TASTE ON AUG 19

Real fruity and not a crisp lager at all. I won't do this at 66F again.

                                                        Taste on Aug. 26

Seems to be better, not as fruity as last week. Head not great though.

                                                          Taste on Aug. 28

Not so great but serving it anyway.


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