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Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Bread Flavor in Paulaner Helles and Bitburger?
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Old 12-29-2012, 05:04 AM   #11
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Thanks for all the advice guys. I may bump up the CaCO3 and decoct as well.

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Old 09-13-2013, 02:18 PM   #12
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A few months have passed; still no "french baguette flavor;" my most recent attempts included a triple decoction with appropriate rests. My conclusion, so far, is in the maltsters. I've learned that each brewery has either a maltster, on hand, at the brewery, or uses outsourced maltsters that deal only with particular breweries. So, as it stands, unless I want to pick up malting, it looks like I'll continue making good Helleses (Helli?) (without that explicit bread flavor) and continue purchasing Paulaner Helles when I need to. Cheers all!

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Old 09-13-2013, 02:26 PM   #13
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Can it be the yeast?

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Old 09-13-2013, 08:47 PM   #14
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I'll second yeast choice and also add try some victory/biscuit malt.

I wonder if a longer diacetyl rest might give you some more bready flavors from the yeast. Rather than just a day, maybe do 3-4 days.

I have an American Lager lagering that I did a 4 day diacetyl rest with. I needed to put a new epoxy liner in my ferm. chamber (3 day cure) and my lagering fridge was full, so I just did a long diacetyl rest. The beer will be ready in about 3 weeks - it is my house beer so I know it well and will know if the longer D-rest resulted in different flavors.

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Old 09-13-2013, 08:54 PM   #15
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I was going to suggest some Biscuit but pjj2ba beat me to the punch. You only need the tiniest amount to get the flavor you want... say, 2-5%. Biscuit is the secret ingredient in my house bitter and folks love it.

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Old 09-13-2013, 09:00 PM   #16
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Quote:
Originally Posted by jrhammonds View Post
Thanks for all the advice guys. I may bump up the CaCO3 and decoct as well.
I just noticed this.

I don't know if you were using chalk in the mash previous to this, but if so, instead of "bumping up" the chalk- leave it out! There isn't any reason to add chalk to a mash, particularly when the pH is probably erring on too-high, not too low, and since chalk doesn't work in the mash anyway it's pointless and may have a big negative impact on the flavor of the beer.

I do like the idea of victory malt, but even hometoasting some base malt will make a nice difference.
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