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We are brewing a Helles.  We will ferment half on Munich Helles yeast and half on Mexican lager yeast. 

We softened our water by cutting it in half with distilled.

Pretty straightforward brew day except we missed our pre-boil gravity by a few points. All fixed by a 90 minute boil.

Recipe variation from a pure Helles (other than the 5 gallons on Mexi yeast) includes Hallertau Mittelfrueh (straight-up Hallertau was unavailable) and a pound of Cara-Pils to add body/head retention.



One Comment

  1. When I read the blog title, I assumed you were going to add corn as an adjunct like in the (Mexican) Vienna lagers out there commercial. I’m interested in hearing about the difference in taste between the two lager yeasts.

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