Brauhaus Helles...
#1
Posted 01 May 2014 - 11:36 AM
Brauhaus Helles
8 lbs Best Malz Pils
12 ounces Best Malz Munich light (6L)
12 ounces Best Malz Vienna
4 ounces Aromatic
1 oz Spalt pellets 3.2% for 60 plus
½ oz Hallertau pellets 4.3% for 60 plus
a couple pellets of Opal at 8.6% (more on that below)
Wyeast 2124 Bohemian Lager yeast
OG: 1.053, FG: 1.012, SRM: 5, IBU: 24, ABV: 5.0%
I didn't have enough Hallertau in an open bag I had so I made up the rest with a pinch of Opal. The AAUs were around 6. All filtered water, 3.5g of CaCl in the mash water along with 3ml of lactic acid. Mash pH ended up at 5.1. Mash temp was 150.2° and I did a single infusion mash for about 90 minutes. Sparge pH was 5.3 (after adding 2ml of acid to the sparge water) and kettle pH was 5.2. Should be good. Wort was pale & clear. Cheers Beerheads.
#2
Posted 01 May 2014 - 11:47 AM
My Helles: 100% Pils
#3
Posted 01 May 2014 - 12:07 PM
Very nice. I have that glass too & love it. When I went to Europe last summer I had a number of beers in Austria and Munich that seemed very "helles-like". Smooth, gold, clear, refreshing, delicious. I had some nice, fresh pilsners too and they were outstanding but there's something about a well-made helles in the warm weather that I like. What hops and which yeast did you use in that? The clarity on yours is outrageous... nice work, my friend.My Helles: 100% Pils
#4
Posted 01 May 2014 - 12:16 PM
Thanks! 2308 and all Hallertau. I've brewed 4 beers so far with a smack pack of 2308. This is the first to keg. I'm really happy with it. The "drinkability factor" is almost too high. The only fining in this beer is whirlfloc at 15.
#5
Posted 01 May 2014 - 12:31 PM
Yeah, 2308 is the boss. I just got done with a run of 2308 beers: A sort of Shiner Bock clone, my New Glarus Two Women clone, a Pilsner with Magnum to bitter and some late Hallertau and then Jamil's Vienna with all-Hallertau-all-the-time. Such a great, versatile yeast. Cheers!Thanks! 2308 and all Hallertau. I've brewed 4 beers so far with a smack pack of 2308. This is the first to keg. I'm really happy with it. The "drinkability factor" is almost too high. The only fining in this beer is whirlfloc at 15.
#6
Posted 01 May 2014 - 12:37 PM
Nice! I did this Helles, a 100% Vienna, a 99.5% Munich Dunkel and a Maibock.
#7
Posted 28 June 2014 - 02:02 PM
#8
Posted 28 June 2014 - 07:47 PM
Congrats man. Was a long road to learn how to do that with your water, I know. Now your there and if your weather is anything like ours today it's the perfect day for it.
#9
Posted 29 June 2014 - 10:28 AM
i'm kind of surprised a beer this light can take a hit of aromatic that big. you can't argue with results though!
#10
Posted 29 June 2014 - 06:18 PM
i'm kind of surprised a beer this light can take a hit of aromatic that big. you can't argue with results though!
2.6% of the grain bill?
#11
Posted 29 June 2014 - 06:40 PM
2.6% of the grain bill?
this
#12
Posted 29 June 2014 - 07:27 PM
i find aromatic to be fairly powerful. maybe i'm confused on that.
#13
Posted 29 June 2014 - 07:40 PM
Aromatic is supposed to give beer a malty flavor and aroma and a deep, rich color. A few sites I just visited said it could be used as high as 50% of a grain bill. I would never use that much but at 2.6%, I can't imagine it would have any powerful impact... just a little contribution.
#14
Posted 30 June 2014 - 03:11 AM
this could be like my munich sensitivity. i used to use 1/2 lb in my oktoberfest. i ended up bringing it down to 1/4 lb but that was a beer with a lot more munich in it so it wouldn't stand out as much as a beer with mostly pils.
#15
Posted 30 June 2014 - 05:34 AM
again - i may be crazy.
#16
Posted 30 June 2014 - 07:25 AM
#17
Posted 30 June 2014 - 08:09 AM
Could be something that you don't care for in larger amounts, not sure. There are so many grains out there and every once in awhile I try something new. I remember trying Brown Malt and not caring for it. A smoked beer I made last year came out funky to me and I only used a pound or so in 5 gallons and most people told me that I wouldn't even pick it up at that level. With a helles... you should have some maltiness, a good mouthfeel but a dry finish and I'm not going to decoct it so some aromatic or melanoidin along with Munich or Vienna in small amounts (plus water that leans towards chlorides) would provide maltiness and then a lower mash temp to create the dry finish... that's the plan anyway.
I'd probably still really like the beer. On my o'fest it could just be b/c of the amount of munich + the aromatic was too much.
#18
Posted 30 June 2014 - 09:50 AM
Sure. Add a high(er) mash temp, some chloride-heavy water and all of that could overwhelm the beer. I'm not saying you did all of that but I could see too much aromatic being an issue given the right set of circumstances.I'd probably still really like the beer. On my o'fest it could just be b/c of the amount of munich + the aromatic was too much.
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