50% RO, 50% A2 H2O
Strike with 3.45 gal (141F) to hit a 133F protein rest, add 2g CaSO4 Hold for 15 minutes. Add 1.1 gal boiling water to hit 150F sacch rest. Hold for 30 minutes. Remove 1/3 thin mash, and boil for 10 minutes. Return to boiled portion to main mash. Vorlauf and lauter. Copper up to 7 gal, add 1g CaSO4 to BK. Boil 90 minutes. KO as cold as possible, oxygenate wort, pitch yeast@50F. Ferment at 50-52F.
Pours golden with a white head of foam. Quite clear. Aromas of sweet malt and lager yeast, and a faint herbal, noble hop. Medium-light body, with a balanced bitterness. Bitterness fades into sweet, honeyed malt. Starts crisp upfront, but finishes a touch sweet. Would've been better with a lower ABV, and maybe a touch less bitterness. I imagine if it had been 5.5% it would've come across more pilsner like. This is exactly what I was thinking--bigger helles, with a similar balance. Try for a lower O.G., and a slightly higher finishing gravity next year.
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https://brewgr.com/Media/img/mug/3_d.jpg
https://brewgr.com/Media/img/mug/3_t.jpg
