4 replies to this topic

[chadm75]

I've got a Vienna Lager bubbling away at 52° in the chest freezer that being fermented with WYeast 2308.  I want to harvest that 2308 slurry and brew a Helles that will be ready for Spring/Summer.

 

In researching how to brew this style and talking with a couple of the brewers in town, I've come to a single infusion mash schedule of 25 mins at 140° and then raising the temp to 165° for the lauter.  In talking with a brewer here, that will produce a really dry finish in the beer.  

 

Anyone ever tried a schedule like this on a homebrew scale?

 

Thanks all!

[Big Nake]

I have done a 145x30 followed by a 160x60 mash (Hochkurz-style mash) which was good but I think the couple that I have recently made came out nicely with just a single-infusion. There is a thread HERE where I went with a 150° single infusion, I cheated on the grain bill with some Vienna (for depth and maltiness, furthered by only CaCl added to the water) but the small amount of sulfate in my source water (27ppm) plus the low mash temp and the slightly higher hopping rate dried the finish out nicely. There is a link in that thread too (I think...) to a BYO article on Helles which is great. If you can't find it, LMK and I'll try to dig it up.

[positiveContact]

that first rest seems a little lower than what I have seen.

 

eta: this is @ the OP, not ken's post.

Edited by Evil_Morty, 21 January 2015 - 10:44 AM.

[neddles]

I've got a Vienna Lager bubbling away at 52° in the chest freezer that being fermented with WYeast 2308.  I want to harvest that 2308 slurry and brew a Helles that will be ready for Spring/Summer.

 

In researching how to brew this style and talking with a couple of the brewers in town, I've come to a single infusion mash schedule of 25 mins at 140° and then raising the temp to 165° for the lauter.  In talking with a brewer here, that will produce a really dry finish in the beer.  

 

Anyone ever tried a schedule like this on a homebrew scale?

 

Thanks all!

So... 25 min. at 140F and then raising to 165F over what period of time?

[chadm75]

So... 25 min. at 140F and then raising to 165F over what period of time?

 

Over the next 30-35 mins...then mashout.