Mr.Maltys Munich Helles

[Adam78K]

Big fan of the Brew Strong and The Jamil Show. Had some questions regarding the Munich Helles Style. First question would be the water chemistry for this style from what I understand is relatively soft water with higher Calcium and Chloride level's. My water currently is soft enough for the style but was was wondering if I need to make any adjustments with Palmer's Ez Water Calculator? Calcium Magnesium Sodium Chloride Sulfate * Bicarbonate (HCO3 ppm)
(Ca ppm) (Mg ppm) (Na ppm) (Cl ppm) (SO4 ppm) Alkalinity (CaCO3 ppm)
8.9 1 6.8 4 2 17.5

Second question would be that Jamil in his Brewing Classic Styles book said it was an option to use S-23 Lager yeast for this style but I have heard a lot of things about fruity esters coming from that strain and is not ideal for this style. I Would be fermenting a 50 F ambient temperature.

Looking forward to hearing some good feedback appreciate the help everyone.

[edisonst]

Jamil also gives liquid yeast options for this beer such as munich lager(wyeast). I kegged 10 gallons of this beer last week using the munich strain and it tasted excellent at kegging. I used a combination of dillution with distilled water(abt 60%) and acidified with lactic to get the rest of the way.
this is my starting water...
Calcium Magnesium Sodium Chloride Sulfate Bicarbonate (HCO3 ppm)
(Ca ppm) (Mg ppm) (Na ppm) (Cl ppm) (SO4 ppm) Alkalinity (CaCO3 ppm)
35 9 20 27 36 84

[Adam78K]

Yea saw that but since I don't have any starter items the dry yeast would be a more affordable and easier method.

[dstar26t]

I think the recommendation was to ferment a little warmer with the dry yeast to help drive off the sulfur it produces. Closer to 55F.

[jwatkins56550]

I brewed something similar. Chad's Helles recipe, which is very similar to Jamil's. It was a last minute decision to brew so I used dry yeast. If you are planning on using dry yeast get the saflager 34/70, I fermented this helles with it and it is delicious. Next time I will get the bock yeast because I like that one better, but the 34/70 from what I understand is the equivalent to the german lager strain from white labs, and produces a great beer.

[Adam78K]

Only option I have is Saflager-23 yeast. My ambient room temperature is 48 F right now so with fermentation temperatures should bring it up to the 55 F area which from what I understand is fine for this yeast. This is what I came up with Palmer's Ez water calculator tell me what you think.

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Starting Water (ppm):
Ca: 8.9
Mg: 1
Na: 6.8
Cl: 4
SO4: 2
CaCO3: 17.5

Mash / Sparge Vol (gal): 4 / 4
RO or distilled %: 0% / 0%

Total Grain (lb): 11
Non-Roasted Spec. Grain: 0
Roasted Grain: 0
Beer Color (SRM): 4.7

Adjustments (grams) Mash / Boil Kettle:
CaSO4: 0 / 0
CaCl2: 3 / 3
MgSO4: 2 / 2
NaHCO3: 0 / 0
NaCl: 0 / 0
CaCO3: 0 / 0
Lactic Acid (ml): 0
Sauermalz (oz): 0

Mash Water / Total water (ppm):
Ca: 63 / 63
Mg: 13 / 13
Na: 7 / 7
Cl: 100 / 100
SO4: 54 / 54
Cl to SO4 Ratio: 1.86 / 1.86

Alkalinity (CaCO3): 18
RA: -35
Estimated pH: 5.50