Valley Brewer Style Session # 2 – 5C Helles Exportbier.
Brew went well, slightly slower mash due to a finer crush. Good volumes and initial gravity with nearly 24L in the fermenter at 1.052.
Mash schedule
Step 1: 63 °C for 45 min (fermentability, crispness)
Step 2: 70 °C for 20 min (malt body, smoothness)
Step 3: Mash out: 76 °C for 10 min
Fermentation very slow and steady at 9C and < 1psi, velocity decreased and gravity started rounding off at about day 10 or 11 at 1.017.
Temperature raised 1C per day from day 10 and pressure added up to 4-5psi.
Gravity dropping approx 1-2 points per day.
No fermenter additions and no stirring or mixing, just clean and steady fermentation.
By day 13 temp up to 13C and gravity about 1.010, ABV at 5.6%.
Day 16: temp at 16C, gravity 1.009, pressure approx. 10psi. Hold at 16C for 3 days then start gradually cooling.
Gradually cooled down to 2.5C over a few days, faster cooling than the warming. Gravity 1.007 ABV 6% at day 23.
Transferred into keg successfully. 19L total, gas added.
Tasting pretty good to me, no obvious faults.
