I love Munich Helles - and am obsessed with brewing my own to match what I had on tap when living there a few years back.
Some questions for other Helles lovers:
- In general have your brews turned out to taste as good or better than the big names (Augustiner/Paulaner are my targets)?
- Were these done following decoction or without?
- Did you do much or any water modification to match Bavarian water properties?
I'm only two brews in this time around which are both extracts (Ale/Stout) and am doing two AG ales this weekend. I'm trying to prep for the lager & helles attempts later in March - am I over brainiac-ing this a bit too much?
I might try BM's Helles recipe first before venturing out to others since there is good info on that here. I've also started reading the Helles book but am VERY impatient and eager to taste some Bavarian Nectar...