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Call for Munich Helles
Any Helles fans out there? (do we have any lager brewers here for that matter?)
I have never tasted a Helles before so I figured maybe I should brew one.
I would like to try one of these with the cooler temps for lager brewing.
I am looking for a recipe. I have Jamil Z's pdcast for Munich Helles, but I was wondering if any of our fine board members had some tips, recipes or advice.
If you have a recipe just plop it in as a a new thread rather than replying here.
Or if you want to comment on the style then reply here and tell me what's up.
Jamil's helles bock looks pretty simple, but then again most of his delicious recipes are. Lot's of munich in there too, Dont know if that is what will help you, if I stumble across another award winner, I'll throw that up here.
The only tip that I can think of that I made sure of when I did my well received oktoberfest is to not let the yeast completely ferment out in primary, but only 3/4. That way when you give it the d-rest for 48 hours there is some viable yeast to clean up the mess. For me it was about 25 days, and I had a gravity of 1.025, brought the temp from about 55 upt to 65-66 for 3days, then dropped it to 34 deg for 6 weeks. You would swear you were drinking spaten, keg did not last long. Good luck!
I wish I had a recipe for ya, I've been thinking about doing one as well!! I've had my chest freezer and temp control since august but have yet to make a lager... if you have noonans new brewing lager beer I believe there is a recipe in there.
Dartgod must be out hunting turkeys.
I have a half sack of pilsner malt. I don't want to buy any more malt this year so maybe I'll make a lager with german lager yeast, pilsner malt and some american 2-row and crystal-40 as an experiment. I should be able to hit my color profile for Helles that way, although it won't be very munich like.
I have plenty of tetnanger too, so I'll substitute that for the hallertauer.
Stumbled across this one too, I've used their porter recipe before, good stuff, this one pretty basic but looks like it fits what you got on hand.
BeerContestDB Recipe Book
Micks Generous Offering - All Grain - 01.D. Munich Helles
2004 Minnesota State Fair, 2004
Curt and Kathy Stock, St. Paul, MN
St. Paul Homebrewers Club
OG: 1.054 / FG: 1.008
Silver Medal -
2004 Minnesota State Fair
INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
1. 110 20
2. 122 30
3. 142 45
4. 155 30
BOILING TIME: Minutes 85
SPECIFIC GRAVITIES: Original 1.054
Terminal 1.008
YEAST CULTURE: Type Liquid
Did you use a starter? Yes
Company Wyeast
Name Bavarian Lager
Amount 1500 mls
FERMENTATION Type:
Primary-days: 14 Temp:50 Glass
Second.-days:30 Temp:33 Steel
CARBONATION Forced CO2
Volumes of CO2 2.5
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
10 German Pilsner Malt Mash 125 varies
HOPS
OZ. TYPE NAME USE TIME %AA
1 Pellets Hallertau Boil 60 3.4
1 Pellets Hallertau Boil 5 3.4
SPECIAL INGREDIENTS:
FININGS? Yes
Type irish moss
Amount 1 tsp
BREWING DATE: 7/4/04 BOTTLING DATE: 8/18/04
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