Smoked Helles Brewday

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Smoked Helles 2018
Style: Munich Helles / Smoked
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
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Boil Size: 7.64 gal
Post Boil Volume: 6.51 gal
Batch Size (fermenter): 5.50 gal  
Bottling Volume: 5.00 gal
Estimated OG: 1.046 SG
Estimated Color: 6.1 SRM
Estimated IBU: 17.7 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 79.5 %
Boil Time: 90 Minutes

Ingredients:
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Amt              Name                                             Type          #          %/IBU         Volume       
9.12 gal         Medford, MA                                      Water         1          -             -            
26.25 ml         Phosphoric Acid 10% (Mash)                       Water Agent   2          -             -            
5.50 g           Calcium Chloride (Mash)                          Water Agent   3          -             -            
3 lbs 8.0 oz     Smoked (BestMälz) (3.0 SRM)                      Grain         4          35.9 %        0.27 gal     
3 lbs            Munich Malt (9.0 SRM)                            Grain         5          30.8 %        0.23 gal     
3 lbs            Pilsner (2 Row) Ger (2.0 SRM)                    Grain         6          30.8 %        0.23 gal     
4.0 oz           Melanoiden Malt (20.0 SRM)                       Grain         7          2.6 %         0.02 gal     
1.00 oz          Tettnang [3.70 %] - Boil 75.0 min                Hop           8          13.1 IBUs     -            
1.00 oz          Tettnang [3.70 %] - Boil 10.0 min                Hop           9          4.5 IBUs      -            
1.0 pkg          SafLager West European Lager (DCL/Fermentis #S-2 Yeast         10         -             -            


Mash Schedule: 150F, Mash Out, Batch Sparge
Total Grain Weight: 9 lbs 12.0 oz
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Name              Description                             Step Temperat Step Time    
Mash Step         Add 13.19 qt of water at 163.5 F        150.0 F       60 min       

Sparge: Batch sparge with 2 steps (Drain mash tun , 5.76gal) of 168.0 F water

Notes:
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8/25/18: Rehydrated yeast in preboiled water at room temp. After a few hours, crashed to 35F.

8/26/18: Brewday. Mash temp was spot on at 150F. Preboil OG was 9.6B / 1.038 SG
Post boil OG was ~ 1.045, so pretty good.

Cooled to 80F with CFC, cooled wort pumped straight into fermenter. Placed in chest freezer overnight to chill to 45F.

8/27/18: Oxygenated ~30s, pitched yeast slurry.

8/29/18: Fermentation going well. Still going as of 9/1/18.

Lager fermentation schedule - pitch at 45F, hold 12 hours, ramp to 50F over twelve hours, hold 2 weeks, diacetyl rest at 65F for a few days, cool to 55F, hold a day or two, then crash to 35F for extended lagering.