Froschspeichel

Trying for a light Munchner-Helles session beer that's easy drinking and nothing gimmicky. Just good Bavarian Gold.

Brewer:	Dr. Rhomboid Goatcabin		Email:	slunkapod@yahoo.com
Beer:	Froschspeichel		Style:	Münchner Helles
Type:	All grain		Size:	5.15 gallons
Color:	4 HCU (~4 SRM)		Bitterness:	25 IBU
OG:	1.046		FG:	1.011
Alcohol:	4.5% v/v (3.6% w/w)
Water:	I have pretty soft water, used straight out of the tap.
Grain:	2 lb. 2 oz. British lager 4 lb. 15 oz. German Pilsner 1 lb. 1 oz. German Munich 4.25 oz. German crystal 2L 4.25 oz. Dextrine malt (Cara-Pils)
Mash:	73% efficiency
	Single Infusion. Malt (as is almost all malt nowadays) was well-modified, so no intermediate steps are necessary. I know it ain't the German way, but it's a heckuva lot easier. 153° F overnite.
Boil:	75 minutes	SG 1.040	6 gallons
	Irish Moss added when 15 minutes remaining (with third hop addition).
Hops:	1.25 oz. Hallertauer Hersbrucker (2.7% AA, 75 min.) 1.125 oz. Hallertauer Hersbrucker (2.7% AA, 30 min.) .75 oz. Hallertauer Hersbrucker (2.7% AA, 15 min.) .25 oz. Hallertauer Hersbrucker (aroma) .75 oz. Tettnanger (aroma)
Yeast:	Wyeast Bavarian Lager
Log:	Pitched yeast at 75°. Kept at 60° till fermentation was noticible then cooled to 50° for a week. Racked into secondary and did a two-day diacetyl rest at 65°, then fermented out at 43° for the remainder of two weeks. Lagered at 38° for a month.
Carbonation:	2.6 volumes	Keg: 16.1 psi @ 45°F Dried Malt Extract: 2.07 oz. for 1.75 gallons @ 45°F
	I bottled 1.75 gallons priming with DME, the rest I kegged.
Tasting:	Very good. Got high marks from friends and neighbors.

Recipe posted 02/19/02.